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Suggest a better descriptionMakes 12 main-dish servings Ice water Fresh chives for garnish About 1 1/2 hours before serving: 1. In a medium bowl, stir flour and salt; cut in shortening to resemble coarse crumbs. Stir in 6 to 7 tablespoons ice water, a tablespoon at a time, until pastry just holds together. 2. Roll three-fourths of pastry into a rectangle 3 inches larger all around than 13x9-inch baking dish. Line baking dish with pastry; trim pastry edge, leaving 1-inch overhang. Fold overhang under; firmly press edge onto rim. 3. Roll trimmings and remaining pastry 1/8-ich thick. With floured 1/2 inch round canape cutter, cut out as many rounds as possible. Moisten edge of pastry rim with water; place rounds on edge, overlapping slightly; press with fingertips. Reroll trimmings and cut more rounds if necessary. 4. In large bowl, with mixer at low speed, beat cream cheese until smooth. Add eggs, one at a time, until blended, scraping bowl with rubber spatula. Beat in milk and next 5 ingredients. 5. Preheat oven to 375 F. Sprinkle shredded cheeses evenly over bottom of pie crust; pout egg mixture over cheeses. If you like, arrange fresh chives on top to make a pretty design. Bake 45 minutes or until knife inserted in center comes out clean.
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Serving Size: 1 Serving (645g) | ||
Recipe Makes: 12 | ||
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Calories: 1727 | ||
Calories from Fat: 1345 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.4g | 199 % | |
Saturated Fat 76.4g | 382 % | |
Monounsaturated Fat 43.4g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 1428mg | 439 % | |
Sodium 1779mg | 61 % | |
Potassium 870.4mg | 23 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 36.7g | ||
Protein 61.6g | 88 % | |
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: 1727
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