Name: Quiche
Prep time: 25 min
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 cups half-and-half, light cream, or milk; ¼ cup sliced green onions; ¼ teaspoon salt; ⅛ teaspoon black pepper; Dash ground nutmeg; ¾ cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces); 1 ½ cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces); 1 tablespoon all-purpose flour

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.

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.

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.

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

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

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.

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.

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

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.

Reviews

50 Ratings

5 star values: 36
4 star values: 6
3 star values: 2
2 star values: 3
1 star values: 3

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Quiche

Gallery

Recipe Summary

Quiche

Ingredients

Directions

Lower Fat Quiche:

Nutrition Facts (Quiche)

Pastry for a Single-Crust Pie

Ingredients

Directions

Nutrition Facts (Pastry for a Single-Crust Pie)

Reviews

All Reviews for Quiche

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Quiche

Gallery

Recipe Summary

Quiche

Ingredients

Directions

Lower Fat Quiche:

Nutrition Facts (Quiche)

Pastry for a Single-Crust Pie

Ingredients

Directions

Nutrition Facts (Pastry for a Single-Crust Pie)

Reviews

All Reviews for Quiche