Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cooking NEWBIE       

Recipe Categories:

    Gruyere Quiche


    Source of Recipe


    Better Homes and Gardens

    Recipe Introduction


    Nice veggies quiche

    List of Ingredients




    Gruyere Quiche
    Makes 8 servings.

    Pastry for Single-Crust Pie (recipe follows)
    1/2 cup broccoli flowerets
    4 eggs
    1 cup shredded Gruyere cheese or Swiss cheese (4 ounces)
    1 cup half-and-half or light cream
    1/2 teaspoon fresh snipped parsley
    1/4 teaspoon ground nutmeg
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1/4 teaspoon paprika

    Recipe



    Gruyere Quiche
    Makes 8 servings.

    1. Prepare pastry. Line the unpricked piecrust with a double thickness of foil. Bake in a 450 degrees F. oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till pastry is set and dry. Remove from oven and reduce
    oven temperature to 325 degrees F.

    2. In a small saucepan, cook broccoli, covered, in a small amount of boiling salted water for 5 minutes or till crisp-tender. Drain well. Arrange broccoli in prebaked piecrust.

    3. In a medium mixing bowl, beat eggs. Add cheese and beat till combined. Stir in half-and-half, parsley, nutmeg, salt and pepper. Ladle over broccoli in pie plate. Sprinkle with paprika. Cover edge of crust with foil to prevent overbrowning.

    4. Bake in a 325 degrees F. oven for 40 to 45 minutes or till a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

    Pastry for Single-Crust Pie: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening till pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

    Nutrition facts per serving: 278 calories, 19 g total fat, 133 mg cholesterol, 196 mg sodium, 16 g carbohydrate, 1 g fiber.

    BHG

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |