Quick And Easy Quiche Recipe
Ingredients
| 10-inch unbaked piecrust, fresh or frozen | ||
| Eggs | 3 (Basic custard:) | |
| Light cream | 1 1/2 Cup (16 tbs) (Basic custard:) | |
| Ground black pepper | 1 To taste (Basic custard:) | |
| Pinch of nutmeg | ||
| Salt | To Taste | |
Directions
Beat eggs and cream until thoroughly blended; season with salt, pepper, and nutmeg.
This custard can be used immediately or frozen for future use.
The recipe makes 2 cups, enough for a 10-inch pie.
To assemble quiche, bake piecrust in 375° oven 15 minutes.
Cool slightly, then fill with any of the ingredients.
Lower oven temperature to 350°; pour custard over filling and bake 40 to 45 minutes, or until custard is firm and crust is lightly browned.
To determine if custard is cooked all the way through, insert a knife blade into center of filling.
If blade comes out clean, custard is done.
This custard can be used immediately or frozen for future use.
The recipe makes 2 cups, enough for a 10-inch pie.
To assemble quiche, bake piecrust in 375° oven 15 minutes.
Cool slightly, then fill with any of the ingredients.
Lower oven temperature to 350°; pour custard over filling and bake 40 to 45 minutes, or until custard is firm and crust is lightly browned.
To determine if custard is cooked all the way through, insert a knife blade into center of filling.
If blade comes out clean, custard is done.
Chef
