Recipe Talk

HAM AND CHEESE QUICHE

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1 unbaked pie shell

1 1/4 c. shredded medium

Cheddar cheese (may use

Swiss)

1/2 c. chopped onions

4 eggs

2 c. cream or canned milk

1 tsp. salt

ham slices or pieces

Combine all ingredients, mixing well. Pour into pie
shell. Bake at 350 degrees for 45 minutes until golden brown and
inserted toothpick comes out clean.
Depending on how much cheese, ham and onions you add,
this may make 2 quiches. This is a no fail, delicious recipe
that freezes well.

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SAVORY CRUMB CRUST

(Great for Quiches)

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1 c. fine whole wheat bread

crumbs

1/4 c. whole wheat flour

1/2 c. raw wheat germ

1/2 c. raw rolled oats

1/4 tsp. salt

a few dashes of basil or

marjoram

1/2 c. melted butter

Butter a 9-inch pie pan. Preheat oven to 350 degrees. Mix
together all the dry ingredients, combining thoroughly.
Drizzle in the melted butter and toss with a fork until the
mixture is uniformly moistened. Press into a pie pan (you may
use your fingers!). Prebake for 10 minutes.

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POTATO CRUST QUICHE

3 tbsp. vegetable oil

3 c. coarsely shredded raw potato

1 c. grated cheese

1/4 c. chopped onion

1 c. vegetables of choice (chopped broccoli, frozen mixed vegetables, grated carrot)

1 c. milk (may use evaporated milk for richer quiche)

2 eggs

1/2 tsp. salt

1/8 tsp. pepper

Additional seasoning to taste

Mix first 2 ingredients in 9 inch pie pan and press evenly into pie crust shape. Bake at 425 degrees for 15 minutes until just beginning to brown. Remove from oven. Layer on cheese, onion and vegetables (onion and vegetables may be sauteed together prior). In a bowl, beat together milk, eggs, salt and pepper. Pour egg mixture over other ingredients. Return to oven and bake at 425 degrees about 30 minutes or until lightly browned. Allow to cool 5 minutes before cutting into wedges.

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ZUCCHINI-CRUSTED QUICHE

Preparation time: 20 minutes. Oven temperature: 375 degrees and 350 degrees. Baking time: 50 to 55 minutes.
A vegetable crust - here shredded zucchini - forms a colorful and calorie saving enclosure for a tender Swiss cheese quiche with crab. If you have a food processor, it is a real time saver for shredded the zucchini.

For 1 quiche, 6 servings, you will need:

4 sm. zucchini (about 1 lb.), shredded to make about 2 c.

1 1/2 c. (about 6 oz.) shredded Swiss cheese

1/2 lb. cooked crab meat, flaked

3 eggs

1 c. milk

1/4 tsp. salt

1/8 tsp. each: white pepper and nutmeg

1. Press zucchini evenly over bottom and sides of a well buttered 10 inch quiche dish or other round, shallow, 6 cup baking dish.
2. Sprinkle cheese evenly over bottom. Cover evenly with crab.

3. Beat eggs, milk, salt, pepper, and nutmeg. Pour over crab.

4. Bake, uncovered, at 375 degrees for 20 minutes. Reduce heat to 350 degrees. Bake until custard is set and golden brown, 30 to 35 minutes.

5. Cool on rack a few minutes, then cut in wedges to serve.

Good served with: sliced tomatoes, flaky crescent rolls, and iced tea.