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---------- Recipe via Meal-Master (tm) v8.05
Title: Basic Custard Quiche
Categories: Quiche, Inn recipes
Yield: 1 servings
Pastry: *
Filling:
3 Eggs
2 tb Flour
1/4 ts Freshly grated nutmeg
1/2 ts Salt
1/2 ts Freshly ground white pepper
1 c Heavy cream
1/2 c Milk
Recipe by: Inn recipes
*1 recipe Piret's Quiche Pastry or Vienna Pastry.
1. Line the quiche pan with the pastry, pinch up a rim, and
prick the bottom all over with a fork. Partially bake the
pastry, if you wish, and set it aside.
2. To make the filling: Whisk together the eggs, flour,
nutmeg, salt, and white pepper. Blend in the cream, and
then the milk.
3. Evenly distribute whatever cheese, meat, and/or
vegetables you are using in the prepared shell, and pour in
the custard filling. (if you are using high-moisture
vegetables, such as tomatoes, zucchini, or mushrooms, they
should be cooked first to evaporate some of their water
content.).
4. Preheat oven to 375. Place the filled pan on a baking
sheet. Generally, custard quiches should be baked for 35
to 40 minutes, or until the custard is just set. Let the
quiche rest for 8 to 10 minutes before slicing and serving
it.
Make one 9 to 11-inch or four 4-inch tarts.
This is the basic custard mixture that goes into many of
our quiches. Some of our favorite combinations appear
below, but we hope you'll use them as inspiration for your
own creations. Just about any combination of grated cheese,
vegetables, leftover meat, poultry, or seafood, or whatever
else appeals to you can be added to this all-purpose
custard.JM.
Mary Prentiss Inn Cambridge, Massachusetts
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