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Line the quiche pan with the pastry, healthy pinch up a rim, and prick the bottom all over with a fork.
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Partially bake the pastry, if you wish, and set it aside.
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2.
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To make the filling: Whisk together the Large eggs, flour, nutmeg, salt, and white pepper.
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Blend in the cream, and then the lowfat milk.
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3.
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Proportionately distribute whatever cheese, meat, and/or possibly vegetables you are using in the prepared shell, and pour in the custard filling.
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(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.).
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4.
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Preheat oven to 375.
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Place the filled pan on a baking sheet.
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Generally, custard quiches should be baked for 35 to 40 min, or possibly till the custard is just set.
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Let the quiche rest for 8 to 10 min before slicing and serving it.
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Make one 9 to 11-inch or possibly four 4-inch tarts.
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This is the basic custard mix which goes into many of our quiches.
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Some of our favorite combinations appear below, but we hope you'll use them as inspiration for your own creations.
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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.
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Mary Prentiss Inn
