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From: moiram@tektronix.UUCP (Moira Mallison )
Newsgroups: net.cooks
Subject: Quiche recipes
Message-ID: <2048@tektronix.UUCP>
Date: Mon, 2-Apr-84 01:33:32 EST
Article-I.D.: tektroni.2048
Posted: Mon Apr  2 01:33:32 1984
Date-Received: Wed, 28-Mar-84 01:14:01 EST
Organization: Tektronix, Beaverton OR
Lines: 41


(for the line-eater)

                         SPINACH & RICOTTA QUICHE

1 bunch fresh spinach				2 cup half-and-half
  (or 1 pkg frozen, thawed)                     4 eggs
1 cup ricotta cheese				1 cup grated parmesan
grated nutmeg					salt and pepper

Line a deep 10" quiche pan with pie crust and bake 15 minutes at 425.

Wash spinach and cook a few minutes.  Squeeze out all water and chop
(should be about .75 cup).  Combine with ricotta cheese, a little nutmeg
and .5 cup of parmesan cheese.  Spread over the bottom of the pastry
shell.  Beat eggs lightly and combine with half-and-half, season with 
salt and pepper and pour over ricotta/spinach mixture.   Sprinkle 
remaining cheese over top and bake in a 375 degree oven for about 30
minutes until puffed and set.  Let quiche rest 5-10 minutes before 
serving.


                                ASPARAGUS QUICHE

Line a 10" quiche pan with pie crust, bake unfilled in 425 degree oven 
for 15 minutes.  Remove from oven, brush bottom with Dijon mustard and 
bake an additional 2 minutes.

Blanch and cool fresh asparagus and arrange in single layer on pastry.  
Combine 1.25 cups cream, 3 eggs, salt and pepper; and pour over asparagus.
Thickly cover top with a mixture of grated parmesan and gruyere cheese.
Bake in 350 degree oven for 30 minutes.

Sorry about the vague amounts in this recipe...thats the way its written.
A companion recipe  calls for .75 cups gruyere and .25 cup parmesan, but
thats to 2 cups half-and-half and 4 eggs....I'm one of those 'rough measure'
cooks, so I just dumped on  cheese using this as a guide and it turned out 
quite well.


                      			Moira Mallison