Basic Custard Quiche

| Next >>

Title: Basic Custard Quiche
Yield: 1 Servings
Categories: Quiche, Inn recipes


Pastry: *
3 Eggs
2 tb Flour
1/4 ts Freshly grated nutmeg
1/2 ts Salt
1/2 ts Freshly ground white pepper
1 c Heavy cream
1/2 c Milk

Recipe by: Inn recipes *1 recipe Piret's Quiche Pastry or Vienna Pastry. 1.
Line the quiche pan with the pastry, pinch up a rim, and prick the bottom
all over with a fork. Partially bake the pastry, if you wish, and set it
aside. 2. To make the filling: Whisk together the eggs, flour, nutmeg,
salt, and white pepper. Blend in the cream, and then the milk. 3. Evenly
distribute whatever cheese, meat, and/or vegetables you are using in the
prepared shell, and pour in the custard filling. (if you are using
high-moisture vegetables, such as tomatoes, zucchini, or mushrooms, they
should be cooked first to evaporate some of their water content.). 4.
Preheat oven to 375. Place the filled pan on a baking sheet. Generally,
custard quiches should be baked for 35 to 40 minutes, or until the custard
is just set. Let the quiche rest for 8 to 10 minutes before slicing and
serving it. Make one 9 to 11-inch or four 4-inch tarts. This is the basic
custard mixture that goes into many of our quiches. Some of our favorite
combinations appear below, but we hope you'll use them as inspiration for
your own creations. Just about any combination of grated cheese,
vegetables, leftover meat, poultry, or seafood, or whatever else appeals to
you can be added to this all-purpose custard.JM. Mary Prentiss Inn
Cambridge, Massachusetts
Posted to MM-Recipes Digest by "John Weber" on Apr 03, 98