Aucbvax.6219
net.cooks
utzoo!decvax!ucbvax!upstill
Thu Feb 18 23:48:51 1982
More Eggs: Quiche

This is one of the easiest, quickest recipes you'll find anywhere.  In 
fact, it's almost impossible to ruin (at least, I've never managed to). It
is a quiche with one astounding difference: no crust!  After years of
trying and failing to make a decent pie crust, I finally asked myself:
What is the point of underlying a perfectly delicious dish
like quiche with a gooey, chewy, soggy piece of dough?  The answer is
that there is no point, especially since the top is so perfectly
delicious.  Nobody has ever missed the crust, except by way of remarking
how obvious it is to leave it out, and a vegetarian friend serves it
constantly.  The reduction in work involved is at least a factor of 3.
Strongest recommendation.
Adapted from The Vegetarian Epicure:

		Cheese and Scallion Quiche

PREHEAT
the oven to 450 deg.

CUT UP
6 to 8 oz of Swiss cheese into 1/4" (approx) cubes

BEAT TOGETHER
4 eggs
3/4 to 1 cup cream \
3/4 to 1 cup milk  /   i.e. for 1-1/2 cup total
pinch nutmeg
salt and pepper

CHOP
scallions for 1/2 cup or more.  

SAUTE scallions in a tablespoon of butter with

1/2 to 1 tsp. hickory-smoked yeast, or 2 Tablespoons Bacon Bits, or 
	(if you must) chopped cooked bacon.  Bacon fat is a good
	substitute for part of the butter.

Spread the scallions/bacon in the bottom of a regular pie plate.
Put the cheese in a layer on top of the scallions.
Pour on the egg mixture without disturbing the other stuff.
Bake 15 mins. at 450.
Turn heat down to 350 and continue baking for 10-15 mins., until
  a clean knife inserted in the center comes out clean.
Serve hot or chilled.  Serves 3 pretty well and 4 lightly.