Quiches

Preparation: 8 minutes
Baking: 35 minutes
Serves: 6 minutes

Filling ingredients (see suggestions):
1 pre-baked 9-inch (23 cm) pie shell ^tips
4 eggs
1,5 fincan (375ml) cups table cream or evaporated
½ tsp dried herbs or other seasonings. Salt and black pepper, to taste

Preparation: 
Preheat oven to 350ºF (180ºC). Spread
filling ingredients in pie shell; set aside (A). Beat eggs in a small bowl. Add cream and seasonings. Pour the egg mixture over the filling (B). Bake in lower third of preheated oven until a knife inserted near the centre comes out clean, about 35 to 40 minutes.
Let stand for 5 to 10 minutes before serving.

Figure A                            Figure B

Nutrients per serving
Calories: 270
Carbohydrate: 22 g
Protein: 11 g
Fat: 15 g

Tips:
• *To pre-bake pie shell: Preheat oven to 450ºF (230ºC). Line the unbaked shell with a 12-inch (30 cm) square
of aluminum foil. Fill with raw rice
or dried beans to minimize shrink-
age during baking. Cover rim of shell with foil. Bake in preheated oven until lightly browned at edges, about 10 minutes. Lift out foil and rice.
Cool on a wire rack.
• For lighter, low-fat quiche: Omit pie crust and grease pie plate before
adding fillings. Substitute light sour cream, yogurt or condensed low-fat cream soups (undiluted) for part of
the cream.
• Make-ahead: Cooked quiche may be refrigerated for up to 3 days
and frozen for 1 month.
Uncooked quiche may be frozen
for a month and cooked without
thawing. Allow for an additional
10 to 15 minutes cooking time.
• Quick lunch: Cover leftover quiche with microwave-safe plastic wrap; reheat in the microwave until just warm.

Quiche Fillings
Makes 1½ to 2 cups (375 to 500 mL)

Quiche Lorraine
6 slices crisp bacon, crumbled 6 slices
1 cup shredded Swiss cheese 250 mL
¼ cup minced green onion 50 mL
¼ cup green and red pepper strips 50 mL
¼ tsp ground nutmeg 1 mL
¼ tsp dry mustard 1 mL

Corn Quiche
1 cup fresh, canned or frozen corn 250 mL
¼ cup chopped onion 50 mL
½ tsp finely chopped parsley 2 mL

Mushroom Quiche
1 cup sliced mushrooms, sautéed 250 mL
½ cup shredded Cheddar cheese 125 mL
½ tsp dried basil 2 mL

Shrimp Quiche
1 cup cooked shrimp 250 mL
¾ cup shredded cheese 175 mL
¼ cup chopped onion 50 mL
¼ cup chopped green pepper 50 mL
1 tsp dried tarragon 5 mL

Ham and Cheese Quiche
¾ cup shredded Swiss cheese 175 mL
¾ cup diced cooked ham 175 mL
¼ cup chopped red or green pepper 50 mL
2 tsp chopped fresh chives 10 mL