TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Quiche

JessicaJessica Castellanos

Filling: 3 eggs 1/2 cup milk 1/2 cup heavy cream 1 cup swiss or gruyere (I used a mixture of an English sharp chedder with carmalized onion from Trader Joes with a swiss) Salt & Pepper to taste Grating of fresh nutmeg Place the meat or veggies in the bottom of the uncooked pie shell. In a bowl combine the above ingredients and stir to combine thoroughly. Pour into pastry shell. Bake in a preheated oven at 375F for 25 to 30 minutes, until the point of a knife inserted in the center comes out clean. Serve hot, warm, or at room temp.


Rate this

servings:
Makes 8-10 servings
Time:
total time:
30 min

Save this recipe 1
Save this recipe 1
servings:
Makes 8-10 servings
Time:
total time:
30 min

Ingredients

  • Crust:
  • 1 cup Bisquick
  • 1/4 cup Butter
  • 2 Tbsp boiling water
  • Filling:
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 cup swiss or gruyere (I used a mixture of an English sharp chedder with carmalized onion from Trader Joes with a swiss)
  • Salt & Pepper to taste
  • Grating of fresh nutmeg
Save a shopping List

directions

  • 1

    Crust:

  • 2

    Mix the butter and bisquick until crumbly then add the water. Mix until soft dough forms. Press dough firmly (w/ floured hands) in 9-inch pie plate.

  • 3

    Bake until brown 8-10 min (do not cook for the quiche)

  • 4

    Filling:

  • 5

    Place the meat or veggies in the bottom of the uncooked pie shell.

  • 6

    In a bowl combine the above ingredients and stir to combine thoroughly.

  • 7

    Pour into pastry shell.

  • 8

    Bake in a preheated oven at 375F for 25 to 30 minutes, until the point of a knife inserted in the center comes out clean.

  • 9

    Serve hot, warm, or at room temp.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.