Yield: four 8-inch (20 cm) tarts Portion: 24 Portion size: 1A of tart
16 1/4 of tart
U.S. Metric Ingredients
Mealy Pie Dough (p. 980)
Mealy Pie Dough (p. 980)
1 lb 450 g Swiss °r Gruyere Aee^ 5. Sprinkle 4 oz (110 g) cheese into the bottom of each tart shell.
grated 6. Beat together the eggs, cream, milk, and seasonings. Pour
12 12 Eggs beaten into the tart shells.
1 pt 500 mL Heavy cream 7. Place the tarts in a 375°F (190°C) oven on the bottom shelf
2 pt 950 mL Milk or, if using a deck oven, directly on the deck.
2 tsp 10 mL Salt 8. Bake until the filling is set, about 20-30 minutes.
1/4 tsp 1 mL White pepper 9. Serve hot or cold. Cut into wedges of desired size.
1/8 tsp 0.5 mL Nutmeg
Calories, 370; Protein, 12 g; Fat, 30 g (69% cal.); Cholesterol, 155 mg; Carbohydrates, 18 g; Fiber, 3 g; Sodium, 450 mg.
Note: Pastry shells may be partially baked before filling if uncooked bottoms tend to be a problem. This is sometimes the case if you are using shiny aluminum pie pans or if the bottom heat of the oven isn't strong enough. See page 982 for procedure.
Dice 1 lb (450 g) bacon strips and cook until crisp. Drain and add to pie shell in step 5. Omit cheese or leave it in, as desired. (Quiche Lorraine was originally made without cheese.)
Sauté 2 lb (900 g) sliced onions very slowly in 2 oz (60 g) butter until golden and tender. Cool and add to empty pie shells. Reduce cheese to 8 oz (225 g).
Sauté 3 oz (90 g) chopped onion in 3 oz (90 g) butter until soft. Add 1'/2 lb (700 g) cooked, drained chopped spinach. Sauté until most of the liquid has evaporated. Cool and add to empty pie shell. Omit cheese.
Sauté 2 lb (900 g) sliced mushrooms and 3 oz (90 g) chopped onion in 3 oz (90 g) butter. Add 1 tbsp (15 mL) lemon juice to keep the mushrooms white. Cook until juices have evaporated. Cool and add to the empty pie shell. Omit cheese.
Substitute 8 oz (225 g) cooked diced shrimp and 8 oz (225 g) cooked diced crabmeat for the cheese. Add 3 fl oz (90 mL) sherry and 2 oz (60 g) tomato paste to the egg mixture.
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