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From: leo@cca.UUCP (Louise Osterman)
Newsgroups: net.cooks
Subject: Re:  Quiche Recipe
Message-ID: <3055@cca.UUCP>
Date: Mon, 24-Jun-85 13:45:57 EDT
Article-I.D.: cca.3055
Posted: Mon Jun 24 13:45:57 1985
Date-Received: Mon, 24-Jun-85 23:55:34 EDT
Distribution: na
Organization: Computer Corp. of America, Cambridge
Lines: 32


Many years ago, a friend of mine made quiche for me.  It was the first time 
I had it, and I copied her filling.  I haven't seen anyone else make it this
way, and always get compliments when I make it (am I a good cook, or do I 
have kind friends?)

QUICHE

1 unbaked 9-inch pie shell
3-4 large eggs
1-2 cans evaporated milk
about 4 oz. Velveeta cheese ("Velveeta IS real cheese...")
1 small package cream cheese
vegetable(s) of your choice
white pepper to your liking
nutmeg

Cut the Velveeta and cream cheese into small cubes and scatter over the bottom
of the pie shell.  Place your cooked, drained vegetables over the cheeses 
(I use broccoli or spinach frequently.)  

Beat your eggs well, adding 1 can of evaporated milk.  If you don't think you
will have enough egg-mixture, add some of the second can until you think you
will have enough.  Beat in white pepper (I don't add salt because the Velveeta
is salty enough).  Pour over the vegetables and cheeses.  Sprinkle nutmeg on
top and put into oven that has been heated to 400F.  Bake at 400F for 
10 minutes, then reduce oven temperature to 350F and bake another 
35-45 minutes, until the filling is set.  

I have found that quiche is best warm, not hot.