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Quiche
The basic rule of thumb with quiche
is 4 eggs to 2 cups of milk.
I say milk but restaurants use cream.
You can use low-fat milk, but the end
result will not be the same. I think whole
milk is a good middle-of-the-road,
lower-in-fat choice.

375 oven
9" deep-dish pie crust
1 egg, beaten

4 eggs
2 cups whole milk
salt and pepper to taste

The ingredients for the filling are limitless.
Here's what I did on the show:

2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
1 red bell pepper, cored & diced
1/2 pound medium shrimp, peeled & de-veined
1 cup broccoli florets, steamed

1 cup shredded Gruyere cheese

Preheat the oven. Brush the pie crust with beaten egg
And bake crust for 5-10 minutes or until slightly browned.
This will ensure the crust does not turn soggy later.

Beat together the eggs and milk. Salt & pepper.
In the olive oil, saute the above ingredients.
Transfer filling to crust.
Add cheese to egg mixture and pour over filling
(you may not need all of it).
Bake for 35 minutes or until firm.
Cool 5 minutes.
Serve for breakfast with home-fries or for lunch/dinner
with a nice side salad.
Enjoy.
 
 
 


Comments: Send us comments about this recipe steve@pulpkitchen.com