QUICHES

INDEX

QUICHES

1. ALL PURPOSE QUICHE FILLING PROPORTIONS
2. QUICHE MONTEREY
3. CRAB MEAT QUICHE
4. FENWAY QUICHE
5. ZUCCHINI-CHEDDAR QUICHE
6. TOFU SPINACH QUICHE
7. BROCCOLI QUICHE BELIVEAU


ALL PURPOSE QUICHE FILLING PROPORTIONS

3 LARGE EGGS BROKEN INTO A 4 CUP MEASURE
1/4 TSP. SALT
PINCH OF PEPPER AND NUTMEG

EITHER: FOR LIQUID QUICHES LIKE CHEESE OR BACON:
1/2 CUP CREAM OR ENOUGH TO FILL MEASURE TO 1 1/4 LEVEL

          OR: FOR QUICHES WITH SOLID OR PUREED FILLINGS LIKE VEGETABLES OR SHELLFISH
	1/2 CUP CREAM, OR ENOUGH TO FILL MEASURE TO 1 1/4 CUP LEVEL

BEAT ALL INGREDIENTS TOGETHER IN THE MEASURE WITH A FORK OR WHISK; TASTE AND ADD MORE SEASONINGS IF NEEDED.  COVER AND REFRIGERATE UNTIL YOU ARE READY TO BAKE THE QUICHE, THEN BEAT BRIEFLY TO REBLEND INGREDIENTS.  IF, FOR INSTANCE, YOU FIND YOU NEED MORE LIQUID TO FILL THE SHELL, ANOTHER 2 OR 3 TBSP. OF CREAM WILL NOT UPSET THE PROPORTIONS.  BUT...IF YOU NEED MORE THAN THAT, ADD ALSO ANOTHER EGG.
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QUICHE MONTEREY

1 UNBAKED, DEEP, 9-INCH PIE SHELL
1/4 LB MUSHROOMS
2 TBSP. BUTTER OR VEGETABLE OIL
4 OZS MONTEREY JACK CHEESE, GRATED
1/4 CUP CHOPPED GREEN CHILIES
1 MALL JAR CHOPPED PIMENTOS
4 EGGS
1 1/4 CUP EVAPORATED MILK

PIE CRUST
1 CUP ALL-PURPOSE FLOUR
1/2 TSP SALT
1/3 CUP SHORTENING, MARGARINE OR BUTTER (6 TABLESPOONS)
2 TBSP. ICE WATER, OR AS NEEDED

SIFT FLOUR AND SALT TOGETHER INTO A SMALL BOWL.  ADD HALF THE SHORTENING AND CUT IN UNTIL THE MISTURE RESEMBLES CORNMEAL.  CUT IN THE REMAINING SHORTENING UNTIL IT RESEMBLES SMALL PEAS.  SPRINKLE THE DOUGH WITH TWO TABLESPOONS OF WATER AND TOSS IT LIGHTLY WITH FORK.  THE INGREDIENTS SHOULD JUST HOLD TOGETHER.  AS SOON AS YOU CAN GATHER THE DOUGH IN A BALL, STOP HANDLING IT.  ROLL ON A FLOURED SURFACE AND PLACE IN A DEEP-DISH PIE PAN. MAKES ONE DEEP DISH CRUST.

BAKE THE PASTRY SHELL AT 375 FOR ABOUT 10 MINUTES, OR UNTIL IT BEGINS TO SHRINK FROM THE SIDES OF THE PAN.  SLICE THE MUSHROOMS AND SAUTE THEM IN BUTTER OR VEGETABLE OIL OVER MEDIUM HEAT FOR FIVE MINUTES, OR UNTIL MOISTURE HAS EVAPORATED.  SPOON MUSHROOMS INTO PARTIALLY BAKED PIE SHELL. COVER WITH GRATED CHEESE, DRAINED CHOPPED CHILIES AND PIMENTO.  BEAT MILK WITH EGGS.  POUR INTO PIE SHELL.  BAKE AT 375 FOR 30 TO 35 MINUTES OR UNTIL BROWN AND PUFFED.  MAKES FOUR TO SIX SERVINGS.
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CRAB MEAT QUICHE

FOR PIE SHELL, SEE QUICHE MONTEREY

1 UNBAKED 9 IN. PIE
2 EGGS
1 CUP HALF AND HALF
1/2 TSP. SALT AND DASH OR RED PEPPER
3/4 CUP (3 OX.) SHREDDED SWISS CHEESE
1 TBSP. FLOUR
1 CAN 7 1/2 OZ ALASKAN KING CRAB MEAT DRAINED AND FLAKED.

PROCEDURE:  PRICK BOTTOM AND SIDES OF PIE SHELL.  BAKE 450 FOR 10 MIN OR UNTIL DELICATELY BROWN

BEAT EGGS, HALF AND HALF, SALT AND RED PEPPER

COMBINE CHEESE, FLOUR AND CRAB

SPRINKLE EVENLY IN PIE SHELL AND FLOUR IN EGG MISTURE

325 FOR 45 - 50 MINUTES

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FENWAY QUICHE

9 INCH DEEP DISH PIE CRUST
1 1/2 CUPS GRATED MONTEREY JACK OR CHEDDAR CHEESE
1 ONION, CHOPPED
2 TBSP. BUTTER
3 HOT DOGS
4 EGGS
1 1/4 CUP MILK
1 TSP. CHOPPED PARSLEY
1 TSP PREPARED MUSTARD
1/2 TSP. SALT
1/4 TEASPOON PEPPER

SPREAD CHEESE IN PIE SHELL..  SAUTE ONION IN BUTTER, THEN ADD TO CHEESE IN PIE SHELL.  BOIL HOT DOGS FOR FOUR MINUTES, SLICE INTO BITE-SIZE PIECES, ADD TO CHEESE AND ONION IN PIE DISH.  IN A BLENDER, MIX TOGETHER, EGGS, MILK, PARSLEY, MUSTARD, SALT AND PEPPER.  POUR INTO PIE CRUST
BAKE  A T 350 FOR 35 MINUTES OR UNTIL FIRM.  SERVES.

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ZUCCHINI-CHEDDAR QUICHE

BASIC RECIPE MAKES 4 TO 6 SERVINGS

SEE QUICHE MONTEREY FOR PIE CRUST

1 CUP SHREDDED CHEDDAR CHEESE
2/3 CUP THINLY SLICED ZUCCHINI
2 TABLESPOONS THINLY SLICES GREEN ONIONS
2  EGGS
1 1/4 CUPS EVAPORATED MILK
1/4 TSP. SALT
GROUND NUTMEG

ARRANGE CHEESE, ZUCCHINI AND GREEN ONION IN BOTTOM
BEAT EGGS LIGHTLY IN BOWL USING A ROTARY BEATER.  ADD EVAPORATED MILK AND SALT; BLEND WELL.  POUR OVER MIXTURE IN PIE SHELL.  SPRINKLE WITH NUTMEG.

BAKE IN 425 DEGREE OVEN 15 MINUTES.  REDUCE TEMPERATURE TO 325 DEGREES AND BAKE 25 MINUTES MORE OR UNTIL A KNIFE INSERTED HALFWAY BETWEEN CENTER AND EDGE COMES OUT CLEAN.  LET STAND 10 MINUTES BEFORE SERVING.

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TOFU SPINACH QUICHE

1  LB. SOFT TOFU, MASHED
1 10-OUNCE PACKAGE FROZEN CHOPPED SPINACH
3 EGGS BEATEN
3/4 CUP GRATED SHARP CHEDDAR CHEESE 
1 TSP. SALT
1/2 TSP. NUTMEG
2 MEDIUM ONIONS, MINCED
1 UNBAKED 9-INCH PIE CRUST

COOK SPINACH ACCORDING TO DIRECTIONS, JUST LONG ENOUGH TO THAW.  DRAIN WELL

COMBINE EGGS, MASHED TOFU AND SPICES IN BLENDER, BLEND UNTIL CREAMY.  FOLD IN SPINACH, MINCED ONIONS AND GRATED CHEESE.

MIX THOROUGHLY.  POUR INTO PIE SHELL.

BAKE AT 350 DEGREES FOR 40 MINUTES.

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BROCCOLI QUICHE BELIVEAU

1 9-INCH PIE CRUST (MRS. SMITH'S PREFERABLY IF USING FROZEN CRUST)
1/4 CUP GRATED PARMESAN CHEESE
2 CUPS CHOPPED FRESH BROCCOLI
1 CUP SWISS CHEESE
1/4 CUP SLICED SCALLIONS
3 EGGS
2/3 CUP CHICKEN BROTH
1/2 CUP HEAVY CREAM
1/2 TSP. SALT
1/4 TSP. PEPPER

PRICK  BOTTOM OF PASTRY WITH FORK.   BAKE IN 450 OVEN FOR 5 MIN.

SPRINKLE WITH 2 TABLESPOONS PARMESAN CHEESE, LAYER HALF  THE BROCCOLI OVER PARMESAN.  CONTINUE WITH LAYERS OF HALF SWISS CHEESE AND SCALLIONS; REPEAT WITH REMAINING BROCCOLI, SWISS CHEESE AND SCALLIONS.

BEAT EGGS, AND CHICKEN BROTH, CREAM SALT AND PEPPER; MIX WELL.  POUR OVER BROCCOLI  MIXTURE IN PASTRY SHELL.  SPRINKLE WITH REMAINING 2 TABLESPOONS PARMESAN CHEESE.

BAKE 10 MINUTES AT 450 F. REDUCE HEAT TO 325 F.  BAKE 20-25 MINUTES LONGER OR UNTIL KNIFE INSERTED IN CENTER OF PIE COMES OUT CLEAN.  LET STAND 5 TO 10 MINUTES BEFORE CUTTING. YIELDS 10-12 SERVINGS.


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