Parmesan Quiche Recipe
Ingredients
| Recipe 2-crust pie pastry | ||
| Butter | 4 Ounce | |
| Swiss Cheese | 1/2 Pound | |
| Cheddar Cheese | 1/2 Pound | |
| Flour | 4 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Nutmeg | Dash | |
| Eggs | 8 | |
| Salt | 1 Tablespoon | |
| Half and Half | 4 Cup(16 tbs) | |
Directions
Divide pie dough in half; roll out and line 2 pie pans.
Brown butter; cool to lukewarm.
Grate Swiss and Cheddar cheeses coarsely; mix with 1 tablespoon flour, Parmesan cheese and nutmeg.
Divide mixture evenly into pie crusts.
Beat eggs with nutmeg, salt and 1 tablespoon flour; blend with half and half and remaining flour.
Strain mixture; beat in butter vigor- ously.
Divide mixture into pie shells.
Bake at 375 degrees for 30 minutes; reduce oven temperature to 350 degrees.
Bake for 20 minutes longer or until knife inserted in center comes out clean.
Brown butter; cool to lukewarm.
Grate Swiss and Cheddar cheeses coarsely; mix with 1 tablespoon flour, Parmesan cheese and nutmeg.
Divide mixture evenly into pie crusts.
Beat eggs with nutmeg, salt and 1 tablespoon flour; blend with half and half and remaining flour.
Strain mixture; beat in butter vigor- ously.
Divide mixture into pie shells.
Bake at 375 degrees for 30 minutes; reduce oven temperature to 350 degrees.
Bake for 20 minutes longer or until knife inserted in center comes out clean.
Chef
