Quiche Ole
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Quiche | |||
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
| ¼ | cup |
all-purpose flour
|
|
| 4 | large |
eggs
slightly beaten |
|
| 1 ½ | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Spanish sauce | |||
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
slices |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
ketchup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Quiche | |||
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 59 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
slightly beaten |
|
| 355 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Spanish sauce | |||
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
slices |
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
ketchup
|
|
Directions
Quiche: Toss cheese with flour.
Add eggs, milk and seasonings and mix well.
Pour into pastry shell and bake at 350℉ (180℃) F for 1 hour or until set.
Cut into wedges and top with Spanish Sauce.
Sauce: Heat vegetables in ketchup until crisp-tender.
