Recipe - Scallion-Pea Quiche Filling

NONE

2 tablespoons unsalted butter 1 bunch scallions, white and green parts cut
across into 1/4inch slices 3 tablespoons water 1 egg, lightly beaten 1/4
cup heavy cream One fourth cup very small frozen peas, defrost Kosher salt, to
taste Freshly ground black pepper, to taste One fourth cup grated Parmesan cheese

Preheat oven to 375 F. Melt butter in small skillet over medium heat. Stir
in scallions and water. Cook, stirring, for about eight minutes or until
scallions are very soft and almost all liquid has evaporated. Remove from
heat and allow to cool slightly. In a medium mixing bowl combine egg with
cream and peas and season to taste with salt and pepper. Fill partially
baked pastry shells with mixture and sprinkle cheese over top. Bake for 10
minutes. Remove from over and allow to cool slightly on a wire rack before
serving.

Filling should go in Parmesan Quiche Pastry Shell Makes 2/3 cup filling,
for 24 quiches

© 1992 Barbara Kafka, Party Food (Morrow Books)

© 1997 Lifetime Entertainment Services. All rights reserved.

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