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Nutrition Facts
Serving Size 1 (165g) Recipe makes 6 servings
Calories 230
Calories from Fat 137		(59%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 154mg		51%
Sodium 224mg		9%
Potassium 219mg		6%
Total Carbohydrate 5.8g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.7g
Protein 17.2g		34%
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Recipe #266569 | 1¼ hours | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Lavender Lynn
Nov 19, 2007

I have a small cookbook from BHG that has favorite recipes from 1930 til 2001. This recipe caught my eye. I have just started to make quiche and this seems like a good starter recipe. It also seems like you also could use bacon, sausage, or shrimp for the meat.

SERVES 6 (change servings and units)

Ingredients

pastry for single-crust pie
3 eggs, beaten
1 1/2 cups milk
1/4 cup green onion, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash ground nutmeg
3/4 cup cooked ham or chicken or crab, chopped
1 1/2 cups swiss cheese or cheddar cheese or monterey jack cheese or havarti cheese, grated
1 tablespoon flour

Directions

1
Preheat oven to 450°.
2
Line pastry in pie plate as directed.
3
Line unpricked pastry shell with a double thickness of heavy-duty foil.
4
Bake in a 450°F oven for 5 minutes.
5
Remove foil.
6
Bake 5-7 minutes more or until pastry is nearly done.
7
Remove from oven.
8
Reduce oven heat to 325°.
9
Stir together eggs, milk, green onions, salt, pepper, and nutmeg in a bowl.
10
Stir in meat.
11
Toss the cheese and the flour together.
12
Add to egg mixture. Mix well.
13
Pour egg mixture into hot pastry shell.
14
To prevent overbrowning, cover edge of crust with foil.
15
Bake in 325° oven for 35-40 minutes or until knife inserted near center comes out clean.
16
Let stand 10 minutes before serving.

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Browse similar recipes by category

Course > Breakfast > Omelets & Frittatas
Main Ingredient > Eggs/Dairy > Cheese
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 4 hours
Occasion > Brunch

Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Aug 2, 2009

Made this morning for Sunday Breakfast. Usually Dh does Sunday's but i wanted to try this recipe and am so glad I did.Floowed directions minus the nutmeg as I cannot believe I did not have any at the cottage. Used ham from a spiral hame cooked Thursday evening, chedder and provolone cheese mixed. Fantastic. this can be a Breakfast for dinner meal or for a brunch. Very much enjoyed this and it is so easy to make. You have a winner here LL and yes I plan to make again with other variations. Thank you. Made for Aussie?NZ Swap August 09

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From: iewe

On Jul 1, 2009

Very good and very simple. Used ham and a mix of cheddar and jack cheeses. The combination possibilities though are endless! Thanks!

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From: Sweet Baboo

On Feb 29, 2008

I am rating this as a five star for the filling alone, which was very soft and tasty. I used ham and cheddar, and my family enjoyed this combination. It would be unfair to downgrade the recipe because of the pastry, which for some reason turned soft and mushy on the bottom....perhaps it had something to do with the placement of the dish in the oven.

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From: MsSally

On Feb 18, 2008

This was great, I made it using egg beaters and ham and 2% cheddar cheese. It turned out perfect. Although I took it out a little early so the middle wasn't quite set, but it tasted good anyway. Great basic recipe and could be used with all sorts of combos of meat and vegetables.

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Read all 10 reviews