*  Exported from  MasterCook  *
 
                             Souper Easy Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    eggs
    1      can           condensed soup -- (10 3/4 to 11 oz.)
      1/2  cup           light cream
    1      cup           shredded cheese
                         Meat
      1/2  cup           vegetable
    1                    unbaked pie crust -- (9 inch)
                         Ground nutmeg
                         --SOUP:--
                         Cheddar cheese
                         Cream of mushroom soup
                         Cream of chicken
                         Cream of onion
                         Cream of celery
                         --CHEESE:--
                         Sharp Cheddar
                         American
                         Monterey Jack
                         Swiss
                         --MEAT:--
      1/2  cup           diced cooked ham
    6      slices        bacon cooked drained -- and crumbled
      1/2  cup           diced cooked chicken
      1/2  cup           diced cooked turkey
                         --VEGETABLE:--
                         Drained cooked chopped broccoli
                         Drained cooked cut asparagus
                         Sliced mushrooms
                         Drained cooked chopped spinach
 
 1. In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing 
 well. 2. Sprinkle cheese, meat and vegetable evenly over pie crust. Pour soup m
 ixture over all. Sprinkle with nutmeg. 3. Bake at 350 degrees F. 50 minutes or 
 until center is set. Let stand 10 minutes before serving. Makes 6 servings. Tip
 : To make pie crust: In medium bowl, stir together 1 cup all-purpose flour and 
 1/2 teaspoon salt. With pastry blender, cut in 1/3 cup shortening until mixture
  resembles coarse crumbs. Add 2 to 3 tablespoons cold water, a tablespoon at a 
 time, mixing lightly with fork until pastry holds together. Form into a ball. O
 n lightly floured surface, roll dough to a 13 inch round. Transfer to 9 inch pi
 e plate. Trim edge leaving 1/2 inch pastry beyond edge of pie plate. Fold overh
 ang under pastry; pinch a high edge. Flute edge. Recipe from “One Million Recip
 es CD”
 
 busted by Judy R. 
 
 
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