Quiche 

A basic recipe with many variations

**Potato Crust (instead of pie dough crust)
Grate about 3 medium sized brown potatoes.
Soak and rinse in warm water until water is clear and potatoes are white, about 5 min.
Drain and dry as well as possible.
Mix together 1/2 t salt, dash pepper, 1 egg and 2 T flour. Toss with potatoes.
Melt 1/4 c butter or fat in skillet or pie pan.
Press potato mixture in and prebake about 10 minutes while you mix up rest of casserole.
Fill as you would a prebaked pie crust and proceed.
  *Egg mixture
4 eggs
1 c whole milk
1 c heavy cream
1/2 t salt
1/4 t ground white pepper
pinch of freshly grated nutmeg

-Filling options
**cubed or grated cheese and ham
   (saute ham to remove liquid)
**1/2 lb ground sausage cooked
   with onion and 1/2 t thyme,
   2 large apples peeled and cubed,
   cheddar or swiss cheese
**polish sausage (slice and saute), cheddar and parmesan cheese.
**8 oz bacon or prosciutto, 4 oz gruyere cheese

Make a partially baked single crust pie shell, baked until light golden brown.  Add dry fillings to fill about 1/2 full.  Mix egg mixture and pour over until about 1/2 inch below the rim of the crust.  Bake at convection bake 375* 32-35 min, until light golden brown and the center feels set but soft like gelatin.  Let stand about 10 min before serving.

Cookbook Home | About | Search