Recipe - Kentos Quiche

3 Eggs; beaten
Three fourths cup Grated cheese (up to 1)
1 cn (13oz) evaporated milk
Three fourths cup Broccoli (up to 1)
One half cup Spinach
1 cup Meat; crumbled, cooked (see
hints below)
1 md Sweet white onion; chopped
1 teaspoon Dill weed
Unbaked pie or tart shells

Beat eggs and milk together, adding dill weed. In bottom of pie shell,
sprinkle meat and onions. Then add most of the cheese. Then the greens on
top. Sprinkle remaining cheese atop the greens to create an interesting
color pattern of yellow and green.

Over all this, pour the egg and milk mixture, making certain it gets
distributed throughout all ingredients in the shell. Bake for 2530 minutes
at 350 degrees. Cool for ten minutes or more before serving.

Helpful Heloise Hints:

Proportions in this recipe are relative and can be adjusted to taste. Use
whatever kind of cheese you like, but a combination of white and yellow
works well. Muenster is especially good.

Broccoli and spinach should be fresh, not frozen or canned. Steamed or stir
fry greens until some crunch is left. Spinach shrinks like crazy so stir
fry (with just the water left from washing clinging to the leaves) until
it's super reduced, with some firmness, but not too much. Then handsqueeze
liquid out.

Use cream or milk.

The ideal combination of meats is mild Italian sausage, shrimp and crab.
The latter two without sausage is excellent for a seafood quiche. Tuna is
terrible. Use fresh sausage, seasoned with black, white and red pepper and
sage. Cook it.
Posted to BakeryShoppe Digest V1 #399 by Terry Van Kirk
tvankirk@pacbell.net on Nov 18, 1997