Quiche Julia Childs Easy Quiche

posted by Ann 06-24-98 1:15 PM


Whisk 1 "large" egg in a measuring cup.

Blend in liquid (usually milk) to reach the 1/2 C. mark. (For example, whisk 3 eggs in 4 C. measure & stir in enough milk to reach the 1 1/2 C. mark.)

Whisk in a little salt to taste, freshly ground white pepper plus a speck of nutmeg, or drops of hot-pepper sauce.

This is usually the amount you'll need for an 8- to 9-" shell.

Pie shells for quiche:
Quiches are traditionally served in a pre-baked, freestanding, straight sided shell formed in a ring 1/2 to 3/4" deep.

If you can't find one, use a regular pie tin with slanting sides or a store-bought frozen pie shell. Or, for appetizers, bake in a free-form rectangular shell that cuts nicely in bite sizes.

In any case, prick the bottom of the dough at 1/4" intervals with a table fork &, to prevent sides from collapsing & bottom from rising, weigh down with buttered aluminum foil filled with dried beans (which can be kept and used indefinitely for this purpose).

Bake at 450 10 minutes, until the dough has set; remove foil & beans & bake 7 to 8 minutes more, to brown slightly.

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