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Parmesan Quiche

American.Chef's picture
  Pastry for double crust pie 1
  Butter 4 Ounce
  Swiss cheese 1⁄2 Pound
  Cheddar cheese 1⁄2 Pound
  Flour 4 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Nutmeg 1 Dash
  Eggs 8
  Salt 1 Tablespoon
  Half and half 4 Cup (64 tbs)

Divide pie dough in half; roll out and line 2 pie pans.
Brown butter; cool to lukewarm.
Grate Swiss and Cheddar cheeses coarsely; mix with 1 tablespoon flour, Parmesan cheese and nutmeg.
Divide mixture evenly into pie crusts.
Beat eggs with nutmeg, salt and 1 tablespoon flour; blend with half and half and remaining flour.
Strain mixture; beat in butter vigor- ously.
Divide mixture into pie shells.
Bake at 375 degrees for 30 minutes; reduce oven temperature to 350 degrees.
Bake for 20 minutes longer or until knife inserted in center comes out clean.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5249 Calories from Fat 3657

% Daily Value*

Total Fat 415 g637.8%

Saturated Fat 242.9 g1214.3%

Trans Fat 0 g

Cholesterol 2767.1 mg922.4%

Sodium 9105.9 mg379.4%

Total Carbohydrates 172 g57.3%

Dietary Fiber 6.5 g26%

Sugars 39.7 g

Protein 220 g441%

Vitamin A 249.9% Vitamin C 14.5%

Calcium 503.1% Iron 72.9%

*Based on a 2000 Calorie diet

Parmesan Quiche Recipe