Quiche

Makes 5 servings

Danelle

This versatile recipe can be changed and added to so as to make any number of quiche varieties.

ingredients

1/2 of a 15-ounce package rolled refrigerated unbaked pie crust
4 eggs, beaten
1 1/2 cups half-and-half, light cream, or milk
1/4 cup sliced green onion (2)
1/4 teaspoon salt
1/8 teaspoon black pepper
dash ground nutmeg
3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
1 1/2 cups shredded Swiss, cheddar, Monterrey Jack, and/or Havarti cheese (6 ounces)
1 tablespoon flour

1
Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325°F.
2
Meanwhile, in a medium bowl stir together eggs, half-and-half, green onion, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
3
Pour egg mixture into hot, baked pastry shell. Bake in the 325°F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Source: Recipe