Whats a recipe for your favorite quiche??

This recipe for crab quiche is made with crabmeat, swiss cheese, eggs, and nutmeg.


INGREDIENTS:


1 pastry shell (9 inch), partially baked


1 tablespoon butter


2 tablespoons shallots, minced


1 cup crabmeat


1 tablespoon flour


1 1/2 cups Swiss cheese, shredded/divided


3 eggs


1 cup half and half


1/2 teaspoon salt


dash white pepper or hot pepper sauce


dash nutmeg


minced parsley


PREPARATION:


Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees.


Serves 6 to 8.Whats a recipe for your favorite quiche??
I use the Bisquick recipe. You can find it on the back of their box. So simple and VERY good! You can add other ingredients of your choosing too. Swiss, mushrooms, and ham are my favorites!Whats a recipe for your favorite quiche??
rajma chaval
Go to Culinary Chef at http://www.culinarychef.com for great quiche recipes.
go to allrecipes.com!
Mile High Quiche





Pastry to fit bottom and side of a 9-inch springform pan


1/2 pound sliced bacon


3 cups natural Swiss Cheese, grated


6 whole eggs


1 egg yolk (save white to brush on crust)


1-1/4 teaspoon salt


1/8 teaspoon nutmeg


1/8 teaspoon freshly ground black pepper


dash of cayenne pepper


3 cups light cream


2 green onions, chopped (optional)


Preheat oven to 375 degrees. Fit the pie crust into the springform pan. Brush the pie crust with the egg white. Fry the bacon until crisp; drain and crumble. Sprinkle the bacon and then the green onions over the bottom of the crust. Sprinkle the grated cheese over the bacon and onions. In a large bowl add the whole eggs, egg yolk, salt, nutmeg, pepper, cayenne, and beat mixture until well combined, but not frothy. Slowly, pour the mixture over the bacon and cheese in the pie shell. Bake 50-55 minutes, or until top is a golden brown and puffy and the center seems firm when it is gently pressed with fingertips. Remove to a wire rack and let cool 15 minutes. With a sharp knife, loosen edge of pastry from the side of the pan, and gently remove side of springform pan. Leave the bottom of pan in place and put on a serving plate to serve. Serve warm.





Serves: 6 to 8.

light cream