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50 servings
suggest servings
| Crust | |||
| 1 1/2 | cups | flour, all-purpose | unsifted |
| 1 1/2 | cups | crackers | finely crushed butter-type |
| 2/3 | cup | vegetable shortening | butter flavor |
| Filling | |||
| 2 | cups | swiss cheese | shredded |
| 2/3 | cup | ham | cooked , or 2/3 cup sausage cooked, crumbled , or 2/ 3 cup pepperoni, diced or bacon cooked and crumbled |
| 3/4 | cup | scallions, spring or green onions | thinly sliced, include tops |
| 1/4 | cup | parsley leaves | freshly snipped |
| 1/3 | cup | pimentos | well drained |
| 5 | large | eggs | |
| 1 | cup | heavy whipping cream | |
| 1 | cup | cream, half and half | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper |
Preheat oven to 400F degrees for crust, combine flour and cracker crumbs.
Cut in butter flavor shortening until mixture resembles coarse corn meal.
Sprinkle with the 1/2 cup water, a tablespoon at a time.
Toss with fork until crumbs are compl etely moistened.
Press mixture into bottom of ungreased 15 x 10 x 1 inch pan.
Prick crust with a fork.
Sprinkle Swiss cheese, ham, onions, parsley, and pimientos evenly over crust.
Beat eggs, cream, half and half, salt, and pepper.
Pour over filled crust.
Bake at 400F degrees for 25 to 30 minutes or until set.
Cool for 5 minutes.
Cut in 1 1/2 by 2 inch pieces. Serve warm.
NOTE: Crust may bubble during baking and need to be pricked with a fork again.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 59mg | 2% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 4% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Kellogg's Company, headquartered in Battle Creek Michigan, is the world's largest producer of cereals with annual sales over nine billion. Their cereal line is...
I've made this soup several times, and each time I'm amazed at how good and easy it is to make. Everyone should give this one a try. I just wanted to thank the poster for submitting the recipe.
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