2 cups (about 1/2 pound) shredded sheese (swiss or gruyere)
1/2 cup finely minced green onion
1/2 cup finely minced green pepper
1 cup whipping cream
1/2 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
Dash of cayenne pepper or paprika
Instructions
Prick bottom and sides of pastry shell with a fork and bake for five to eight minutes at 425 degrees. Remove from oven and set aside.
Saute any vegetables, drain and sprinkle over pastry shell. Sprinkle 1 cup of cheese over pastry shell. Combine eggs (well-beaten), cream and seasonings. Blend well and pour over the cheese layer in the pastry shell. Top the quiche with remaining one cup of cheese, sprinkle with nutmeg and paprika and bake at 350 degrees for 40 to 50 minutes or until firm.
The quiche is more suited to a leisurely weekend breakfast than to the usual hurried weekday morning meal. However, you can speed up the process by completing steps 1,2 and 3 the night before, completing the quiche before you begin your morning routine and letting it bake while you get ready for your day.
Originally Submitted
11/3/2008
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