---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Basic Custard Quiche
  Categories: Quiche, Inn recipes
       Yield: 1 servings
  
            Pastry: *
            Filling:
       3    Eggs
       2 tb Flour
     1/4 ts Freshly grated nutmeg
     1/2 ts Salt
     1/2 ts Freshly ground white pepper
       1 c  Heavy cream
     1/2 c  Milk
  
   Recipe by: Inn recipes
   *1 recipe Piret’s Quiche Pastry or Vienna Pastry.
   1. Line the quiche pan with the pastry, pinch up a rim, and
   prick the bottom all over with a fork. Partially bake the
   pastry, if you wish, and set it aside.
   2. To make the filling: Whisk together the eggs, flour,
   nutmeg, salt, and white pepper. Blend in the cream, and
   then the milk.
   3. Evenly distribute whatever cheese, meat, and/or
   vegetables you are using in the prepared shell, and pour in
   the custard filling. (if you are using high-moisture
   vegetables, such as tomatoes, zucchini, or mushrooms, they
   should be cooked first to evaporate some of their water
   content.).
   4. Preheat oven to 375. Place the filled pan on a baking
   sheet.  Generally, custard quiches should be baked for 35
   to 40 minutes, or until the custard is just set. Let the
   quiche rest for 8 to 10 minutes before slicing and serving
   it.
   Make one 9 to 11-inch or four 4-inch tarts.
   This is the basic custard mixture that goes into many of
   our quiches. Some of our favorite combinations appear
   below, but we hope you'll use them as inspiration for your
   own creations. Just about any combination of grated cheese,
   vegetables, leftover meat, poultry, or seafood, or whatever
   else appeals to you can be added to this all-purpose
   custard.JM.
   Mary Prentiss Inn Cambridge, Massachusetts
  
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