Swiss Quiche with Seafood Sauce

Swiss Quiche with Seafood Sauce

Ingredients:
4 egg yolks, lightly beaten
1 1/2 cups light cream
1/4 tsp. salt
1/3 tsp. nutmeg
4 egg whites
1 1/2 cups Swiss cheese, shredded

Directions:
Preheat oven to 450F.
Bake pie shell until golden brown. Reduce heat to 350F.
Combine egg yolks, cream, salt and nutmeg. Beat egg whites until stiff, fold into
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
yolk mixture. Fold in cheese, pour into pie shell. Bake for 45 minutes or until tester
inserted into center of pie comes out clean. Let stand 5 minutes.
Seafood Sauce:
Drain and flake 1 tin crabmeat. Saute in butter. Blend in 2 tablespoons of all
purpose flour and a pinch of salt. Add 1 cup light cream. Cook while stirring until
thickened.
To serve, pour sauce over slices of quiche and garnish with cheery tomatoes
sliced in two. Serve with a smooth and spicy Pinot Noir wine.
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