Try this Generic Quiche (Bar Code Goes Here) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Beat the eggs. Brush pie shell with beaten egg and pre-bake for 5 minutes. Allow to cool for a couple of minutes. Combine cheese and filling material and place in pie shell. Dust with salt, pepper and herbs. Combine half & half and eggs and pour over all. Leave a little room for expansion. Bake 30-40 minutes (golden brown and a knife inserted in the center comes out clean). Allow to rest for about 10 minutes before serving. It is a good idea to place your pie pans on a cookie sheet just in case this boils over. Re: measurements. Since you generally buy a dozen eggs, frozen pie shells come two to a pack, half and half is sold in Pints and it is easy to buy a big enough brick of cheese, I usually double this and make two quiches. They freeze well and make great leftovers and are a wonderful breakfast. Re: fillings ... anything you want. Suggest spinach, chopped brocoli, onion, green pepper, crab, shrimp, sausage, bacon, ham, turkey, etc.
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Serving Size: 1 Serving (1557g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3088 | ||
Calories from Fat: 1933 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.8g | 286 % | |
Saturated Fat 91g | 455 % | |
Monounsaturated Fat 76.8g | ||
Polyunsanturated Fat 22.3g | ||
Cholesterol 4438.2mg | 1366 % | |
Sodium 3005.3mg | 104 % | |
Potassium 1987.3mg | 52 % | |
Total Carbohydrate 123.8g | 36 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 118.6g | ||
Protein 167.6g | 239 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3088
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