Quiche

This breakfast or brunch pie brings together your favorite meat, cheese, and vegetables into one elegant dish. A versatile recipe that can fit into any life-style--the classic, low fat, or vegetarian.

Quiche with ham and green onions
Photo: Marty Baldwin
Prep Time:
25 mins
Bake Time:
52 mins
Stand Time:
10 mins
Total Time:
25 mins
Servings:
6

Ingredients

  • 1 Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)

  • 4 eggs, lightly beaten

  • 1 ½ cup half-and-half, light cream, or milk

  • ¼ cup sliced green onions

  • ¼ teaspoon salt

  • teaspoon black pepper

  • Dash ground nutmeg

  • ¾ cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)

  • 1 ½ cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)

  • 1 tablespoon all-purpose flour

Pastry for a Single-Crust Pie

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter, cut up, or shortening

  • ¼ cup cold water

Directions

  1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

  2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

  3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

Pastry for a Single-Crust Pie

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Lower Fat Quiche:

Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.Nutrition Facts per serving: 341 cal., 17 g total fat (6 g sat., fat), 31g chol., 762mg sodium, 26 g carbo., 1 g fiber, 19 g pro.Daily Values: 20% vit. A, 2% vit. C, 29% calcium, 14% ironExchanges: 1.5 Starch, 2 Very-Lean Meat, 3 Fat

Nutrition Facts (per serving)

453 Calories
31g Fat
25g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 453
% Daily Value *
Total Fat 31g 40%
Saturated Fat 14g 70%
Cholesterol 199mg 66%
Sodium 540mg 23%
Total Carbohydrate 25g 9%
Protein 19g
Vitamin C 1.8mg 9%
Calcium 313mg 24%
Iron 2.2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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