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Path: utzoo!watmath!clyde!cbosgd!cbdkc1!desoto!packard!topaz!sommers
From: sommers@topaz.ARPA (Mamaliz @ The Soup Kitchen)
Newsgroups: net.cooks
Subject: quiche recipe (generic)
Message-ID: <2357@topaz.ARPA>
Date: Sun, 23-Jun-85 15:25:47 EDT
Article-I.D.: topaz.2357
Posted: Sun Jun 23 15:25:47 1985
Date-Received: Mon, 24-Jun-85 06:40:11 EDT
Organization: The NJ Home for Perverted Hackers
Lines: 29

(this line wants to be a gingerbread girl)


I make both a crusty and crustless quiche.   As I make the worlds worst pie
crust i buy frozen deep dish crusts and pinch up the sides.   Then I take
the amount of swiss cheese I have in the house, either cube it or slice  it
thin and lay it on the bottom (with sautteed onions if my husband is not
eating, with fried bacon or cooked ham if I have it in the house.)

take 3 or 4 eggs, a pint of light cream, some pepper, a pinch of nutmeg,
some fresh grated parmesan (I like at least 1/4 cup)  beat it together with
a FORK.   Pour into two pie pans lined with above goodies.   Cook at 425
for a few minutes and then at 350 until it looks done.  

Of course you can add whatever goodies you like.  I like thin sliced
tomatoes.

In other words, quiche is basically a savory baked custard.

liz

-- 
liz sommers
uucp:   ...{harvard, seismo, ut-sally, sri-iu, ihnp4!packard}!topaz!sommers
arpa:   sommers@rutgers
-- 
liz sommers
uucp:   ...{harvard, seismo, ut-sally, sri-iu, ihnp4!packard}!topaz!sommers
arpa:   sommers@rutgers