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From: howard@sfmag.UUCP (H.M.Moskovitz)
Newsgroups: net.cooks
Subject: Re: Recipe for Quiche
Message-ID: <616@sfmag.UUCP>
Date: Wed, 26-Jun-85 14:24:37 EDT
Article-I.D.: sfmag.616
Posted: Wed Jun 26 14:24:37 1985
Date-Received: Thu, 27-Jun-85 07:04:49 EDT
References: <257@mhuxl.UUCP> <414@myriasb.UUCP>
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> > Does anyone have a good basic recipe for quiche? I'd appreciate your
> > responses by E-Mail. If I get any outstanding ones, I'll post to the net.
> > Thanks.
> 
> 	I don't know about the rest of you, but I'd like to see the
> the recipes for quiche come over the net so we can all see what they
> are and do our own choosing.  After devoting some 50 or so responces
> to _Boiling_Water_(!) I'm shure 10 recipes won't clog up this group...
> 
> 					Gilles
> 					...!alberta!myrias!ggc


Here is a recipe handed down by my mom for spinach quiche that's easy
and very good.

			SPINACH QUICHE
			--------------

	Ingredients
	-----------

2 regular pkgs Frozen spinach
	(or equal amount uncooked fresh)

1 lb. farmer's cheese or low-fat Riccota

1-1/2 cups bread crumbs (I use seasoned italian)

4 large eggs

1 cup cheddar

1 cup grated part-skim mozzarella


	Directions
	----------

Thaw and drain the spinach (using paper towels). It's important to remove
as much of the water from the spinach as possible. in a mixing bowl, mix
the spinach, riccota (or farmer's) cheese and 2/3 of the cheddar and mozzarella.
When thoroughly mixed, mix in the bread crumbs thoroughly. These serve to
absorb moisture and helps the quiche firm up when baking. Fold mixture into
a very lightly greased pie tin. Garnish top with remaining mix of cheddar
mozzarella. Bake in preheated oven at 350F until firm (to test if ready
stick a clean fork into center. If fork comes out clean, it is ready).

Let quiche cools for 5 minutes and serve hot with a nice whine and
a piece of fruit (perhaps).


					Mangia,
					Howard Moskovitz
					AT&T Info. Systems
					attunix!howard