maryk@charm.UUCP (mhA056) (02/01/84)
ZUCCHINI ITALIAN SAUSAGE QUICHE
1 9-inch unbaked pastry shell
2 T chopped onion
2 c shredded zucchini
1/4 c butter or margarine
1/2 lb. sweet Italian sausage
1 c shredded Swiss cheese
4 eggs
1/2 c heavy cream
1/4 c grated Parmesan cheese
1/2 t salt
1/4 t white pepper
1/4 t nutmeg
Bake pastry shell at 450 degrees for 8 minutes. Cool slightly.
Saute onion in 2 T butter or margarine and remove from pan.
Add more butter and saute zucchini for 5 minutes. Remove zucchini
and drain well. Cook sausage in remaining butter/margarine.
Drain and crumble. Spread zucchini and onion on bottom of pastry shell.
Sprinkle sausage and Swiss cheese over zucchini. Beat eggs lightly.
Mix cream, Parmesan cheese, salt and pepper.
Pour into pastry shell and sprinkle with nutmeg. Bake at 450 degrees
for 15 minutes; reduce to 350 degrees and bake for 10 minutes or
until center is firm. Let stand 10 minutes before serving.
A FEW HELPFUL HINTS:
The zucchini and sausage can be cooked (separately, of course) in a
microwave, thus eliminating the butter/margarine.
The heavy cream can be substituted with light cream or half and half.
The yolks of the 4 eggs can also be eliminated.
All of the above cut down on the fat/cholesterol content in this
recipe.
Any leftovers can be frozen. I cut the remaining pie into separate
servings and freeze each piece separately.
Enjoy!
Mary Cowdenix191@sdcc6.UUCP (ix191) (02/11/85)
Hi, I'm new to this group, but I need your help. I'm looking for a good vegetarian quiche recipe. Can anyone help? -Debi Cohen
atkins@opus.UUCP (Brian Atkins) (02/13/85)
I, for one, would like to see any good quiche recipes (vege or not) shared
over the net, like the guac recipes have been over the last few weeks.
Brian Atkins ...{hao, allegra, ucbvax, amd}!nbires!atkins
"I'm a quiche eatin' man"sommers@topaz.ARPA (Mamaliz @ The Soup Kitchen) (06/23/85)
(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@rutgersleo@cca.UUCP (Louise Osterman) (06/24/85)
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.