Preheat oven to 400 degrees.
Layer shrimp, cheese and green onion in pie crust.
Combine eggs, mayonnaise, milk, dill and salt in a small bowl; mix until thoroughly combined.
Pour into pie crust and bake for 20 to 30 minutes, or until center is set.
This recipe yields 6 servings.
Preheat oven to 425\u00b0.
Line pie crusts with Swiss cheese. Saute shrimp with garlic and green onions.
Place atop the Swiss cheese.
Whip eggs, gradually adding the cream and milk mixture. Pour egg mixture over shrimp.
Bake for 10 minutes; reduce heat to 325\u00b0 and bake 35 minutes longer.
Preheat oven to 375\u00b0.
Toss the shrimp for 2 minutes in hot butter over moderately high heat.
Season lightly with salt, pepper and herbs.
Add the vermouth and boil rapidly until liquid has almost entirely evaporated.
Spread shrimp in the bottom of your pastry shell.
Beat together the same amount of milk, eggs and seasonings.
Add tomato paste and pour over the shrimp. Spread the grated cheese on top and dot with the butter.
Bake 25 to 30 minutes.
Separate biscuits into 24 halves; press into greased mini muffin cups.
Place 2 shrimp in each cup.
Mix remaining ingredients except Swiss cheese.
Add 2 tablespoons of mixture to each cup.
Sprinkle with cheese.
Bake at 375\u00b0 for 20 minutes.
Fill crust with shrimp.
Top with cheese.
Combine remaining ingredients.
Beat well.
Pour over shrimp and cheese.
Sprinkle with paprika.
Bake 40 or 50 minutes or until a knife inserted in center comes out clean.
Bake at 325\u00b0.
repared pastry shell, sprinkle with swiss cheese and dot with softened butter
Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.
Cover bottom of crust with swiss cheese.
In a frying pan, melt butter and saute onions until soft and translucent.
Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
Spoon veggies over cheese in pie crust.
In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
Pour custard over mushroom layer until pie is full (there might be some left over).
Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.
Line the quiche dish or 9\" pie dish
Preheat oven to 350 degrees.
Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese.
Mix in drained crab meat.
Pour mix into an unbaked pie shell.
Cook for 30-45 minutes at 350 degrees.
Add parsley or other garnish if desired.
Serve warm.
lectric blender, combine the cottage cheese, eggs, butter and flour until
Spread Swiss cheese over bottom of pie dish.
Beat together eggs, milk, flour, salt and mustard.
Set aside.
Saute in pan the onion and 1/4 pound mushrooms with 1/4 cup margarine, salt and pepper.
Pour over cheese layer.
Pour custard mixture, eggs, flour, etc. over mushrooms.
Sprinkle with paprika.
Bake.
owl, combine the eggs, cottage cheese, Swiss cheese and seasonings.
Pour over
he lettuce, add the ham, swiss cheese, whole olives and Durkee onions
Cover bottom of pie crust with grated Swiss cheese.
Chop onion and mushrooms; saute in butter with salt, pepper and thyme to taste.
Make a custard of eggs, milk, flour, salt and dry mustard.
Pour custard over mushroom layer; sprinkle with paprika. Bake at 375\u00b0 for 40 to 45 minutes, or until solid in center when jiggled.
Combine eggs and milk for the basic custard.
Add Swiss cheese and ham.
Pour the custard mixture into a partially baked 9-inch pastry shell.
Bake in 325\u00b0 oven for about 50 minutes or until center is nearly set.
(To prebake the pastry shell, place unpricked pie shell in 450\u00b0 oven for 5 minutes.)
Toss together the flour and swiss cheese.
Mix in the half and half.
Slightly beat the eggs, with a fork, and stir into mixture.
Mix in the ham, onion, and green pepper.
Season with salt and pepper.
Pour into a large pie crust.
Bake at 375 degrees for 50-60 minutes.
In a heavy-bottomed medium saucepan melt butter over medium heat.
Blend/whisk in flour; cook whisking 1 minute.
Reduce heat to medium-low and slowly add in the half and half cream, stirring until thickened.
Add in the Swiss cheese, Worcestershire sauce and hot pepper sauce to taste; mix with a wooden spoon until the cheese has melted.
Season with salt and pepper.
ix well.
Add the Swiss cheese and seasonings to taste.
Fry bacon until crisp, drain all but 1 tablespoon of fat. Crumble bacon.
Saute onion in bacon fat until soft.
Sprinkle Swiss cheese in pie shell evenly.
Add bacon and onion.
Beat eggs slightly, slowly beat in milk, salt, nutmeg and pepper.
Pour mixture into pie shell.
Bake at 450\u00b0 for 15 minutes.
Lower oven to 350\u00b0 for 15 minutes or until center is almost set but still soft (do not overbake, custard sets as it cools).
Let stand for 15 minutes before serving.