Line deep pie plate with 9-inch pie crust.
Grate 1/2 pound Swiss cheese. Dredge cheese with 1 tablespoon flour.
Spread cheese evenly on pie crust.
Mix eggs with milk and season with salt and pepper to taste.
Pour mixture over cheese.
Bake for 15 minutes in preheated 425\u00b0 oven.
Reduce heat to 325\u00b0 and bake 30 minutes longer.
Serve hot.
For variety, you can add crumbled bacon, minced precooked chicken or very finely chopped precooked vegetables to cheese pie.
tablespoon butter, grease the pie plate, then sprinkle the bread
(175 degrees C). Press pie crust into a 9-inch
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.
Saute onion and mushrooms in margarine.
Spread over bottom of unbaked pie crust.
Top with shredded Swiss cheese (or cheeses). Then spread thawed spinach souffle evenly over cheese.
Bake in preheated 350\u00b0 oven for 1 to 1 1/2 hours.
Let stand 10 minutes before cutting.
Yields one 9-inch quiche, about 4 main course servings.
lectric blender, combine the cottage cheese, eggs, butter and flour until
Preheat oven to 450\u00b0.
Prepare pie crust.
Prick bottom and side of pastry.
Bake 10 minutes; prick again and let cool.
Reduce to 375\u00b0.
Boil asparagus until tender.
Drain and dry on paper towel.
Put in blender the cream, eggs, nutmeg and salt.
Stir in cheese and Swiss cheese.
Bake 20 minutes.
Remove from oven. Sprinkle 3/4 grated cheese on top.
Return to oven for 3 minutes.
Grease 9-inch deep-dish pie pan or 9-inch square
Saute mushrooms and onion in butter for 10 minutes.
Remove from heat.
Mix in flour, cottage cheese, parsley, chives, sherry or Worchestershire sauce, salt and pepper.
Mix well.
Pour into 9 inch pie plate lined with crust dough.
Top with slices of Swiss cheese.
Cover with pie crust, sealing edges.
Cut slits in top of pie crust.
Mix egg yolk and water and brush on top.
Bake at 425 degrees for 40-45 minutes.
Note: I have to cover the edges of the pie crust after 30 minutes so they don't burn.
Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.
Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
he lettuce, add the ham, swiss cheese, whole olives and Durkee onions
Melt butter; add flour.
Add milk, stirring constantly, until thick and smooth.
Over low heat, add egg yolks and slowly add grated cheese until melted.
Remove from heat.
Beat egg whites until stiff; fold in cheese mixture.
Pour into unbaked pie shell and bake at 400\u00b0 for 15 minutes, then turn down oven to 375\u00b0 and bake until golden brown, about 25 minutes more, or until knife comes out clean.
han the diameter of the pie pan being used.
Put
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.
In a greased 10-inch quiche dish or pie plate, layer ham, Swiss cheese, bacon, Cheddar cheese, onion and green pepper. Place the remaining ingredients in a blender in the order given; blend for 30 to 40 seconds.
Pour over meat, cheese and vegetables; do not stir.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes or until set and lightly browned.
Let stand 5 minutes before cutting.
Yields 6 to 8 servings.
Saute onion, zucchini and garlic in oil in large skillet about 5 minutes or until tender and crisp.
Remove skillet from heat, add ham, Swiss cheese, sour cream, dill weed, salt and pepper.
Mix thoroughly.
Spoon into pie crust.
Melt butter in small skillet, stir in bread crumbs and Parmesan cheese with a fork.
Sprinkle mixture in a 2-inch band around edge leaving center open.
Bake at 350\u00b0 for 35 minutes or until bubbly.
Let stand 10 minutes before serving.
Garnish with parsley and tomato wedges if so desired.
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.
Combine eggs, flour, salt, pepper, oregano, Parmesan and 1/2 cup of the milk.
Beat until smooth.
Add remaining milk.
Beat until well blended.
Stir in 1/2 the Swiss cheese.
Pour into a buttered 9-inch quiche or pie pan.
Bake at 400\u00b0 for 30 minutes. Sprinkle on the rest of the Swiss cheese and bake about 2 minutes or until cheese is melted and bubbly.
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.