Title: Lady Pitts' Quiche
Categories: Pie Shellfish Eggs
Yield: 1 Quiche

		Unbaked pie shell
1/2	c	Grated cheese
3		Eggs
2	c	Milk (half & half best)
	pn	Salt
	ds	White pepper
		Cooked:
1/2	c	Bacon or ham or asparagus or
		Spinach or crab, etc.

Brush the interior of the crust with egg white to keep it from getting too soggy. Beat 3 eggs with 2 cups milk or cream (half and half is best here, but regular milk will work, too). Add a generous pinch of salt, and a good-sized shake of white pepper to this mixture. Place about 1/2 cup of grated cheese in the bottom of the pie crust (Swiss is traditional, but Cheddar is also very good, or you can use a mixture of whatever cheeses happen to be sitting in the refrigerator threatening to mold on you). Add, if you wish, up to half cup of whatever other cooked ingredient suits your fancy (cooked bacon for Quiche Lorraine, crab for crab quiche, asparagus and ham for asparagus and ham quiche, spinach for spinach quiche..you get the idea). Place the pie crust on a cookie sheet (this is important, or you may spend the next week chipping portions of yuour creation off of the bottom of your oven ;-). Now place the filled quiche on the cookie sheet. Open the oven, and pull out the oven rack so you can place the cookie sheet containing the crust on it. Now, and only now, pour the milk/egg mixture over the pie, stopping just before it comes to the top of the crust (it will puff a bit when it bakes.) Carefully slide the rack back into the oven, close the door, and bake for 35-40 minutes, or until a knife inserted just off-centre in the custard comes out clean. Quiche is traditionally served lukewarm, so let it cool at room temperature for 20 minutes or so before serving.

Originated by Kathy Pitts Blame Florence Thompson for typos. From: Florence Thompson Date: 12-28-94 From: Florence Thompson Date: 22 Mar 97 National Cooking Echo Ä

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