Chablis Quiche
Yield
4 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
(9 inch) |
|
| 1 | x |
butter, unsalted
|
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| ⅓ | cup |
white wine
chablis |
*
|
| 1 | dash |
nutmeg
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
(9 inch) |
|
| 1 | x |
butter, unsalted
|
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 79 | ml |
white wine
chablis |
*
|
| 1 | dash |
nutmeg
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
swiss cheese
grated |
|
Directions
Line a 9 inch pie plate with pastry, or use a frozen pie crust, and rub some soft butter over the surface.
Partially bake the crust in a 425 degree F oven for 8 minutes.
Let cool until ready to use.
Combine the eggs, cream, wine, nutmeg, a nd salt and pepper to taste in a bowl and beat until blended.
Gradually add the cheese, and blend well with the egg mixture.
Pour into the pie crust, and bake in a 375 degree F oven for 20 to 30 minutes, or until a knife inserted in the ce nter comes out clean.
If the top is not golden brown, run under a broiler until browned.
Allow to stand for 5 minutes before cutting.
Serve with a crisp green salad, and chilled Chablis or Pinot Chardonnay.
