Pentwater Inn
180
E. Lowell St
Pentwater,
Mi --231-869-5909
Specialties of the House
Quiche
for all Seasons
4 Eggs
4 oz. Cream Cheese softened
in microwave until very soft
2 Cups 1/2 and 1/2
½ tsp salt
Beat together in bowl or
blender until smooth. This is the
base for a multitude of quiches only limited by one's imagination. Bake at 400 for about 45 min or until Puffy &
knife inserted comes out clean. Serves
6
Make 2 This can be made the night before and poured
into the pic crust before baking.
Varieties:
Lorraine: Saute onions
in butter & add small pieces of swiss or munster cheese
Asparagus: Chop into 1
inch pieces and add Sprinkle a bit of
Nutmeg & Black Pepper(always good additions to a Quiche)
Italian: Sliced Black
Olives, a bit of fresh Garlic, a few pepperoni or salami or Italian Sausage,
Fresh or Dry Basil.
Green Onion & Cheese
& Bacon
Salmon using canned salmon
or Smoked Salmon
Mushroom: Saute Mushrooms and add to mixture
Crab: Add drained canned Crab or imitation Crab
& bit of green onion & shake of cayenne pepper.
Mexican: Grated Cheddar, ½ tsp dry chipolte pepper, ¼ tsp cumin Bacon or Sausage( precooked) Serve with Salsa
& sprig of Cilantro or a few chips and guacamole.
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copyright
Pentwater Inn 2003