Kentos Quiche

Beat eggs and milk together, adding dill weed. In bottom of pie shell, sprinkle meat and onions. Then add most of the cheese. Then the greens on top. Sprinkle remaining cheese atop the greens to create an interesting color pattern of yellow and green. Over all this, pour the egg and milk mixture, making certain it gets distributed throughout all ingredients in the shell. Bake for 25-30 minutes at 350 degrees. Cool for ten minutes or more before serving. Helpful Heloise Hints: Proportions in this recipe are relative and can be adjusted to taste. Use whatever kind of cheese you like, but a combination of white and yellow works well. Muenster is especially good. Broccoli and spinach should be fresh, not frozen or canned. Steamed or stir fry greens until some crunch is left. Spinach shrinks like crazy so stir fry (with just the water left from washing clinging to the leaves) until its super reduced, with some firmness, but not too much. Then hand-squeeze liquid out. Use cream or milk. The ideal combination of meats is mild Italian sausage, shrimp and crab. The latter two without sausage is excellent for a seafood quiche. Tuna is terrible. Use fresh sausage, seasoned with black, white and red pepper and sage. Cook it. Posted to Bakery-Shoppe Digest V1 #399 by Terry Van Kirk <tvankirk@pacbell.net> on Nov 18, 1997