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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 whole - pie crust pastry
  • 3 - eggs, beaten
  • 1 1/2 cups - milk
  • 1/4 cups - green onion, sliced
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - pepper
  • 1 dashes - nutmeg
  • 3/4 cups - chicken, crab meat or ham, chopped, cooked
  • 1 1/2 cups - Swiss, cheddar, or Monterey Jack, shredded
  • 1 tablespoons - flour
  • Directions:

    Prepare pastry for single-crust pie. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450 oven for 5 minutes. Remove foil. Bake for 5-7 minutes more or until pastry is nearly done. Remove from the oven. Reduce oven temperature to 325.

    Meanwhile, in a bowl stir together eggs, milk, onion, salt, pepper, and nutmeg. Stir in chicken, crabmeat, or ham. Toss together shredded cheese and flour. Add to egg mixture; mix well.

    Pour egg mixture into hot pastry shell. Bake in the 325 oven for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes.

    Brief Description

    Match the meat and cheese to suit your fancy.

    Main Ingredient:

    Eggs, cheese, milk

    Category:  Eggs

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 35 min


    For Quiche Lorraine, omit green onion and meat (chicken, crab, or ham). Cook 6 slices of bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Cook 1 medium onion, sliced, in drippings over medium heat until tender; drain. Add bacon, onion, and swiss-cheese-flour mixture to egg mixture.

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    Posted On:

    March 1, 2012

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