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Souper Easy Quiche
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 eggs
1 can condensed soup -- (10 3/4 to 11 oz.)
1/2 cup light cream
1 cup shredded cheese
Meat
1/2 cup vegetable
1 unbaked pie crust -- (9 inch)
Ground nutmeg
--SOUP:--
Cheddar cheese
Cream of mushroom soup
Cream of chicken
Cream of onion
Cream of celery
--CHEESE:--
Sharp Cheddar
American
Monterey Jack
Swiss
--MEAT:--
1/2 cup diced cooked ham
6 slices bacon cooked drained -- and crumbled
1/2 cup diced cooked chicken
1/2 cup diced cooked turkey
--VEGETABLE:--
Drained cooked chopped broccoli
Drained cooked cut asparagus
Sliced mushrooms
Drained cooked chopped spinach
1. In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing
well. 2. Sprinkle cheese, meat and vegetable evenly over pie crust. Pour soup m
ixture over all. Sprinkle with nutmeg. 3. Bake at 350 degrees F. 50 minutes or
until center is set. Let stand 10 minutes before serving. Makes 6 servings. Tip
: To make pie crust: In medium bowl, stir together 1 cup all-purpose flour and
1/2 teaspoon salt. With pastry blender, cut in 1/3 cup shortening until mixture
resembles coarse crumbs. Add 2 to 3 tablespoons cold water, a tablespoon at a
time, mixing lightly with fork until pastry holds together. Form into a ball. O
n lightly floured surface, roll dough to a 13 inch round. Transfer to 9 inch pi
e plate. Trim edge leaving 1/2 inch pastry beyond edge of pie plate. Fold overh
ang under pastry; pinch a high edge. Flute edge. Recipe from "One Million Recip
es CD"
busted by Judy R.
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