Swiss Cheese Peppery Almond Quiche Dated 1982 |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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SWISS CHEESE PEPPERY ALMOND QUICHE DATED 1982 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vonder Estate in Granbury, Texas in 1985. Ingredients:
1/2 cup red onion chopped |
2 tablespoons butter |
2 eggs beaten |
1 cup half and half |
1 cup milk |
1 tablespoon flour |
1/4 teaspoon white pepper |
1-1/2 cups swiss cheese shredded |
1 cup almonds sliced |
1 pie shell baked |
Directions:
1. Sauté onion in butter until tender.
2. In small bowl beat eggs, milk, half and half, flour and pepper until lightly frothy.
3. Stir in cooked onion, cheese and toasted sliced almonds until well mixed.
4. Pour mixture into a still hot baked pie shell then bake at 325 for 45 minutes.
5. Let stand 10 minutes then slice and serve.
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