Quiche is a quick and easy meal to make. I've found that using a ready-made frozen piecrust is the most convenient method, for me, to prepare the crust. If you're into homemade crusts, by all means, make it from scratch. You may also use your choice of several cheeses for this dish, such as Monterey Jack, cheddar, Swiss or Havarti. I have to say I like it best with Monterey Jack. A salad is a nice accompaniment to quiche, as is a bowl of soup. It's a refreshingly "light" meal that's also delicious. Try it; I'm sure your family will enjoy it, too!
Now that I've made crab quiche, I'm ready to try other quiche recipes. I've found two sites containing an impressive array of quiche recipes. One is About.com's "French Cuisine" area at http://frenchfood.miningco.com/library/w..., and the other is 1st Traveler's Choice Internet Cookbook, "Special Recommended Recipes: Even Real Men Eat Quiche," at http://www.virtualcities.com/ons/0rec/04.... This site contains quiche recipes from innkeepers, chefs, and culinary professionals. I have a feeling I'll be trying something from here!
Have a good week and good eating!
Allison
Crab Quiche
Serves 4-6
Ingredients:
1 (9-inch) deep dish piecrust, such as Pillsbury's Pet Ritz Deep-dish Piecrust
3 beaten eggs
1 ½ cups milk (I use skim)
¼ cup sliced green onion
¼ tsp. salt
1/8 tsp. pepper
Dash ground nutmeg
½ lb. imitation crabmeat, minced
8 oz. shredded cheese of your choice
1 Tbsp. All-purpose flour
Preparation: In a bowl, stir together eggs, milk, onion, salt, pepper and nutmeg. Stir in crabmeat. Toss together shredded cheese and flour. Add to egg mixture; mix well. Pour egg mixture into piecrust. Bake at 350°F for about an hour and 15 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes. Cut and serve.
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