QUICHE

In my food class we made quiche. We made quiche Lorraine, except we substituted bacon for ham. To make the ham extra tasty we fried it up in oil before adding it to the quiche. The quiche tasted very good and everything went well. Although the pie shells were a little too small so you couldn’t put all your ingredients in it. In the recipe for quiche Lorraine it says to ad nutmeg. I was unsure if this would taste good, but my group decided to add it and it added to the flavour.

Basic Quiche (Makes 6 servings)
	1 9-inch (23 cm) prebaked pie shell Filling: 1½ to 2 cups (375 to 500 mL) filling ingredients 4 eggs 1½ cups (375 mL) light cream or undiluted evaporated milk ½ teaspoon (2 mL) salt (optional) ¼ teaspoon (1 mL) pepper (optional) ¼ to ½ teaspoon (1 to 2 mL) seasoning
Spread filling ingredients in pie shell. Beat together eggs and combine with cream and desired seasonings. Carefully pour egg mixture (custard) over the filling ingredients. Bake in a preheated 350F (180C) for 35 to 40 minutes or until a knife inserted near the centre comes out clean. Let stand for 5 to 10 minutes before cutting into wedges to serve. Filling and Seasoning Suggestions: * Quiche Lorraine: 6 slices cooked and crumbled bacon, ¼ cup (50 mL) minced green onion, 1 cup (250 mL) shredded Swiss cheese, ¼ teaspoon (1 mL) ground nutmeg, ¼ teaspoon (1 mL) dry mustard * Seafood Quiche: 1 cup (250 mL) cooked shrimp or crabmeat, ¼ cup (50 mL) chopped onion, ¼ cup (50 mL) chopped red pepper, ¾ cup (175 mL) shredded Gruyere cheese, 1 teaspoon (50 mL) dried tarragon * Spinach Quiche: 1 package (300 g/10 oz) frozen chopped spinach (defrosted and well drained), ½ cup (125 mL) crumbled feta cheese, ¼ teaspoon (1 mL) dry mustard, ¼ teaspoon (1 mL) dried tarragon * Mushroom Quiche: 1 cup (250 mL) sliced and sautéed mushrooms, ½ cup (125 mL) shredded Cheddar cheese and ½ teaspoon (2 mL) dried basil

Recipe from: http://www.getcracking.ca/tq-quiche.html