How to Make Quiche
Ingredients
2 frozen deep-dish pie shells
Dry filling ingredients (suggestions):
Cubed ham with shredded swiss cheese and broccoli
Broccoli, carrot, onion, and provolone cheese
Spinach with tomato and feta crumbles
Mushrooms and cheese; etc.
4 whole eggs or 2 whole eggs and one carton of egg beaters
1 can evaporated milk
Regular milk
How to make it
1 Preheat oven to 375 °F (190 °C).
2 Bake pie shells for 15 to 20 minutes.
3 Combine 4 cups of dry filling ingredients.
Chop into smaller pieces.
4 In a separate 4-cup measuring cup, whisk 4 whole eggs or 2 whole eggs and one carton of egg beaters.
Whisk until the eggs get tiny bubbles on top.
5 Whisk evaporated milk into the eggs and then add regular milk until you have 4 cups of liquid.
6 When the pie shells are pre-baked, remove from oven and raise the temperature to 425 °F (220 °C).
7 Divide half of the dry ingredients into each shell.
8 Place the dry pie shells on a heavy baking sheet or on a long strip of aluminum foil and put in center of the oven.
9 Pour 2 cups of the liquid egg and milk into each shell.
Note: the pies will be very full.
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