Quiche
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Makes: 1 10-12" quiche
1 partially baked whole wheat pate brisee shells (can also use partially baked
pie crust if necessary, although freshly made yields better results)
6 bacon strips, cut into 1" pieces
1/3 lb. ham, cubed
1/2 medium onion, chopped coarsely
1 T. butter
1 small can sliced mushrooms, drained
1/2 - 3/4 c. shredded Swiss cheese
1/4 - 1/2 c. feta cheese (may substitute 3/4 c. grated cheese) -- I use Greek
style feta cheese with cracked peppercorns
6 eggs
1-1/2 c. cream or Half'n'Half
1/2-1 t. grated nutmeg
1/2 to 1 t. freshly ground black pepper
Preheat oven to 375 degrees Fahrenheit. Spray one 10-12" quiche
pan or pie pan with cooking spray.
In large frying pan, cook bacon until browned to your liking. Remove to paper
towel to soak up as much of the grease as possible. Using the same large
frying pan, saute ham and onion over medium-high in butter until lightly
browned.
In large bowl, beat together eggs, cream, nutmeg, and ground pepper.
Press bacon into bottom of partially baked pate brisee shell. Spoon a small
amount of the ham mixture over the bacon, spreading evenly in shell (you may
have leftover ham/onion mixture, which can be used for making more quiche
or ham-fried rice, pilaf, omelettes, savory crepe filling, etc.). Sprinkle
shredded Swiss cheese over top of ham mixture; sprinkle feta cheese over all
(the filling may be slightly higher than the edge of the crust, but it will
sink down slightly after baking). Pour egg-cream mixture to within 1/8" of
the top of the crust. It may be easier to only pour part of filling into
the crust at first, place the quiche dish on a baking tray into the oven,
then pour the remaining filling into the crust.
Bake approximately 40-50 minutes, or until top begins to brown slightly and
top looks "set". The middle should not "jiggle" when the dish is moved
slightly, and a knife inserted into the center should not come out completely
wet. The quiche should remain moist, and bake only until the center is *just*
set.
VARIATIONS:
You may add or vary the vegetables used in this dish to your tastes.
This might include vegetables such as broccoli, carrots, zucchini, yellow
squash, corn (drain thoroughly if using canned), peas, etc.
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