Quiche #2
| Yield: | 6 Servings |
| Categories: | Eggs |
| 1 | Pie crust (9- or 10-in pan) | |
| 1 | Egg white | |
| 1/4 | -(up to) | |
| 1/3 | lb | Grated cheese (gruyere is best; cheddar is good too) |
| 3 | Eggs | |
| 1/2 | c | Light cream (or half and half) |
| 1 | c | Heavy cream |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper (black is ok too) |
| One or more of the following fillings: | ||
| 6 | sl | Bacon; cut into 1-inch pieces and cooked |
| 1/4 | lb | Sliced ham; fried slightly (brings out flavor) |
| 1 | bn | Scallions (about); chopped and sauteed in butter |
| 10 | oz | Mushrooms (about); sliced and sauteed in butter |
| 1 | bn | Spinach; chopped, steamed, and drained |
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