The Rural Voice, 1982-04, Page 28"Well known for featuring the
finest furniture and accessories,
selection and values available in
South-Westem Ontario."
IT' • WORTH THE DRIVE!
GO G ET LER
O 014611
Fine Furniture
Main Street, Dublin 345-2250
Closed Mon. Open all day Wed.
Frl. till 9 p.m.
PLETCH
ELECTRIC
WINGHAM
•Residential
•Farm
•Industrial
'Commercial
• Motor Rewinding
•Complete Motor Sales
Phone Collect
357-1583
PG. 26 THE RURAL VOICE/APRIL 1982
THE RURAL FAMILY
Quiche
Quiche is an adaptable dish, easily varied to suit whatever ingredientsyou have on
hand. Use this chart as a basis for your own unique creation. Simply follow the
basic directions and use a total of 11/2 to 2 cups of "filling" ingredients, such as
cheese, cooked meat or vegetables. Add compatible seasonings to the egg -and -
cream mixture. Sour cream or plain yogurt may be substituted for part of the
cream. For flavour and colour, try other additions such as sliced olives, water
chestnuts, parsley, pecans or walnuts.
CREATE -A -QUICHE CHART
1 9 -inch pie shell
4 eggs
1' 2 cups light cream or
evaporated milk
3/4 tsp. salt
1 /8 tsp. pepper
Seasonings (see chart below)
Fillings (see chart below)
Seasonings
Fillings
Salmon
Quiche
1 tbsp. lemon juice 1 7 -oz. can salmon,
1/2 tsp. Worcestershire drained and flaked
sauce 1 /2 cup diced celery and
1/3 cup chopped
onion, sauteed in
1 tbsp. butter
Cheese 'n'
Onion Pie
1 tsp. dry mustard
1 2 cups thinly sliced
onion rings
2 cups Swiss cheese,
shredded
Quiche
Lorraine
1/8 tsp. nutmeg 6 slices wisp bacon,
dash cayenne pepper crumbled
1 cup Swiss cheese,
shredded
1 /4 cup green onion,
chopped
Shrimp
Quiche
1 tsp. tarragon
1 cup cooked shrimp or
crabmeat
3/4 cup cheese, shredded
1/4 cup onion, chopped
1/4 cup green pepper,
chopped
Preheat oven to 400°F. Partially bake pie shell on lowest rack in oven for 8 minutes.
Remove from oven and reduce heat to 350°F.
Lightly beat eggs, then add cream, salt, pepper and desired seasonings. Spread
filling ingredients in partially baked shell. Pour in egg mixture.,Bake at 350°F for
35 to 40 minutes or until a knife inserted near the centre comes out clean.
Makes 4 to 6 servings.
Courtesy' Ontario Egg Producers Marketing Board