Scallion-Pea Quiche Filling
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Yield: 1 servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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Scallion-Pea Quiche Filling Preparation
2 tablespoons unsalted butter 1 bunch scallions, white and green parts cut across into 1/4-inch slices 3 tablespoons water 1 egg, lightly beaten 1/4 cup heavy cream 1/4 cup very small frozen peas, defrost Kosher salt, to taste Freshly ground black pepper, to taste 1/4 cup grated Parmesan cheese Preheat oven to 375 F. Melt butter in small skillet over medium heat. Stir in scallions and water. Cook, stirring, for about eight minutes or until scallions are very soft and almost all liquid has evaporated. Remove from heat and allow to cool slightly. In a medium mixing bowl combine egg with cream and peas and season to taste with salt and pepper. Fill partially baked pastry shells with mixture and sprinkle cheese over top. Bake for 10 minutes. Remove from over and allow to cool slightly on a wire rack before serving. Filling should go in Parmesan Quiche Pastry Shell Makes 2/3 cup filling, for 24 quiches ? 1992 Barbara Kafka, Party Food (Morrow Books) ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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