Basic Custard Quiche Recipe

• Pastry: *
• 3 x Large eggs
• 2 Tbsp. Flour
• 1/4 tsp Freshly grated nutmeg
• 1/2 tsp Salt
• 1/2 tsp Freshly grnd white pepper
• 1 c. Heavy cream
• 1/2 c. Lowfat milk

1. Line the quiche pan with the pastry, healthy pinch up a rim, and prick the bottom all over with a fork.
2. Partially bake the pastry, if you wish, and set it aside.
3. 2.
4. To make the filling: Whisk together the Large eggs, flour, nutmeg, salt, and white pepper.
5. Blend in the cream, and then the lowfat milk.
6. 3.
7. Proportionately distribute whatever cheese, meat, and/or possibly vegetables you are using in the prepared shell, and pour in the custard filling.
8. (if you are using high-moisture vegetables, such as tomatoes, zucchini, or possibly mushrooms, they should be cooked first to evaporate some of their water content.).
9. 4.
10. Preheat oven to 375.
11. Place the filled pan on a baking sheet.
12. Generally, custard quiches should be baked for 35 to 40 min, or possibly till the custard is just set.
13. Let the quiche rest for 8 to 10 min before slicing and serving it.
14. Make one 9 to 11-inch or possibly four 4-inch tarts.
15. This is the basic custard mix which goes into many of our quiches.
16. Some of our favorite combinations appear below, but we hope you'll use them as inspiration for your own creations.
17. Just about any combination of grated cheese, vegetables, leftover meat, poultry, or possibly seafood, or possibly whatever else appeals to you can be added to this all-purpose custard.JM.
18. Mary Prentiss Inn

pastry, eggs, flour, nutmeg, salt, freshly grnd white pepper, heavy cream, milk

Taken from cookeatshare.com/recipes/basic-custard-quiche-79450 (may not work)