Ingredients Jump to Instructions ↓

  1. 1 pie crust -- (9 inch)

  2. Sweet butter 3 eggs

  3. 1 Cup heavy cream

  4. 1/3 Cup Chablis

  5. 1 Dash nutmeg

  6. Salt Freshly Ground Pepper 1 Cup Swiss cheese -- grated

  7. 9 inch pie plate with pastry, or use a frozen pie crust, and rub some so ft butter over the surface. Partially bake the crust in a

  8. 425 degree oven for 8 minutes. Let cool until ready to use. Combine the eggs, cream, wine, nutmeg, a nd salt and pepper to taste in a bowl and beat until blended. Gradually add the cheese, and blend well with the egg mixture. Pour into the pie crust, and bake in a

  9. 375 degree oven for 20 to 30 minutes, or until a knife inserted in the ce nter comes out clean. If the top is not golden brown, run under a broiler until browned. Allow to stand for 5 minutes before cutting. Serve with a crisp green salad, and chilled Chablis or Pinot Chardonnay. Serves

  10. 4 to 5. --OPTIONAL VARI ATIONS:--

  11. 4 to 5 slices of bacon, cooked crisp, an d folded into the egg mixture.

  12. 1/2 cup shredded crabmeat, or 1/2 cup finely diced shrimp, added to egg mixture, or placed on the bottom of the pastry shel l.

  13. 1 cup thinly sliced onion, or 1 cup sliced leek, white part only, in a l ayer on bottom of crust.

  14. 3/4 cup mushrooms, thinly sliced and arranged over the bottom of the pastry shell, OR folded into the egg mixture. Recipe from "O ne Million Recipe s CD"

  15. busted by Judy R.


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