*  Exported from  MasterCook  *
 
                               Chablis Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pie crust -- (9 inch)
                         Sweet butter
    3                    eggs
    1      Cup           heavy cream
      1/3  Cup           Chablis
    1      Dash          nutmeg
                         Salt
                         Freshly Ground Pepper
    1      Cup           Swiss cheese -- grated
 
 Line a 9 inch pie plate with pastry, or use a frozen pie crust, and rub some so
 ft butter over the surface. Partially bake the crust in a 425 degree oven for 8
  minutes. Let cool until ready to use. Combine the eggs, cream, wine, nutmeg, a
 nd salt and pepper to taste in a bowl and beat until blended. Gradually add the
  cheese, and blend well with the egg mixture. Pour into the pie crust, and bake
  in a 375 degree oven for 20 to 30 minutes, or until a knife inserted in the ce
 nter comes out clean. If the top is not golden brown, run under a broiler until
  browned. Allow to stand for 5 minutes before cutting. Serve with a crisp green
  salad, and chilled Chablis or Pinot Chardonnay. Serves 4 to 5. --OPTIONAL VARI
 ATIONS:--
 
 1.) Line the bottom of the crust with overlapping pieces of thin ham (Proscuitt
 o, Smithfield, Country or boiled), and pour in egg mixture, OR as you pour in e
 gg mixture dot with pieces of ham. 2.) 4 to 5 slices of bacon, cooked crisp, an
 d folded into the egg mixture. 3.) 1/2 cup shredded crabmeat, or 1/2 cup finely
  diced shrimp, added to egg mixture, or placed on the bottom of the pastry shel
 l. 4.) 1 cup thinly sliced onion, or 1 cup sliced leek, white part only, in a l
 ayer on bottom of crust. 5.) 3/4 cup mushrooms, thinly sliced and arranged over
  the bottom of the pastry shell, OR folded into the egg mixture. Recipe from “O
 ne Million Recipes CD”
 
 busted by Judy R. 
 
 
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