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Cheese and Scallion Quiche
Nb persons: 6
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| Cheese and Scallion Quiche "the vegetarian epicure" by anna thomas | |
| Pie Crust | |
| 1/2 cup | scallions, chopped |
| 1 tbl | spn. butter |
| 6 to 8 oz. | Swiss, cubed |
| Gruyere cheese, alternative | |
| 3 | eggs, beaten |
| 1 1/2 cups | Half and Half, (cream) |
| Nutmeg | |
| Salt | |
| Pepper | |
Preheat oven to 450, bake pie crust for 5 minutes (poke with fork to release pressure, BEFORE putting in the oven).
Saute the scallions in 1 tblspn butter. Sprinkle them on the bottom of the crust. On top of them, spread the cheese cubes.
Now combine the eggs with the cream, add a little nutmeg, some salt and pepper and blend it all well. Pour this mixture over the cheese. Wrap the edges of the pie crust with tin foil so it doesn't burn, and then bake the quiche for 15 minutes at 450, then turn it down to 350 and bake about another 10-15 minutes or until a knife comes out clean. Serve either very hot or well chilled. 6 servings.
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