Post by Deleted on Jan 12, 2008 11:04:39 GMT -5
This recipe is much lighter feeling than regular quiche, because it doesn't have the heavy pie type crust, and if you use fat free 1/2 and 1/2 like I do, it's really not very fatty. Hope you enjoy!
3 jumbo or 4 large eggs
1/2 pint cream (OR, if you're watching calories and fat, fat-free half and half works beautifully, that's all I use!)
3-7 slices prosciutto, cut into itty bits (I use more, my dad used less)
A little pepper and cardamom if you like - I don't use any seasoning, plenty in the meat and cheese
1/4 cup parmasan (I use the parmasan/asiago mix from Kraft)
3-7 sheets phyllo (once again I use more, dad less)
Preheat oven to 375
Whip up your eggs and cream or 1/2 and 1/2 and seasoning, if you use any
Add your meat and cheese
Take your phyllo 1-2 sheets at a time and lay into an 8" pie pan, paint with butter or margarine, put in the next layer 'til you have the top, make sure and fold the edges to make it crust sized and paint the top layer.
Restir your mixture as the meat will have settled
Pour into pie tin and put in oven for 30 minutes. Make sure the center looks set before you take out.
This is good for two to share (I know half a pie, but it really is lighter than you think). If you have 4 you can add a little to each ingredient and put into a 9" pie tin and do quarters. Just make sure to add the same % to each ingredient.
Enjoy!!
Tip: If you've never used phyllo it dries quickly, moisten a paper towel to put over the unused portion when you are working with your layers. When you rewrap the leftover, do it as airless as you can. It freezes just fine. In fact, if anybody is interested in a use for the rest of the box... I have a killer Baklava recipe that is much easier than you might think... I'll post if anybody requests.
3 jumbo or 4 large eggs
1/2 pint cream (OR, if you're watching calories and fat, fat-free half and half works beautifully, that's all I use!)
3-7 slices prosciutto, cut into itty bits (I use more, my dad used less)
A little pepper and cardamom if you like - I don't use any seasoning, plenty in the meat and cheese
1/4 cup parmasan (I use the parmasan/asiago mix from Kraft)
3-7 sheets phyllo (once again I use more, dad less)
Preheat oven to 375
Whip up your eggs and cream or 1/2 and 1/2 and seasoning, if you use any
Add your meat and cheese
Take your phyllo 1-2 sheets at a time and lay into an 8" pie pan, paint with butter or margarine, put in the next layer 'til you have the top, make sure and fold the edges to make it crust sized and paint the top layer.
Restir your mixture as the meat will have settled
Pour into pie tin and put in oven for 30 minutes. Make sure the center looks set before you take out.
This is good for two to share (I know half a pie, but it really is lighter than you think). If you have 4 you can add a little to each ingredient and put into a 9" pie tin and do quarters. Just make sure to add the same % to each ingredient.
Enjoy!!
Tip: If you've never used phyllo it dries quickly, moisten a paper towel to put over the unused portion when you are working with your layers. When you rewrap the leftover, do it as airless as you can. It freezes just fine. In fact, if anybody is interested in a use for the rest of the box... I have a killer Baklava recipe that is much easier than you might think... I'll post if anybody requests.
