Up & Away Ballooning Quiche

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  • by ADMIN
  • on JANUARY 14, 2011
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UpAwayQuice.JPGChef: Mike and Patty Kijak of Up & Away Ballooning

We serve this homemade quiche to our riders after each flight. Accompanied with chocolate dipped strawberries, local cheeses,  fresh fruit, low calorie coffee cake (just kidding about the low cal. part), Champagne, juice etc.

  • Hand made pie shell or pre-made
  • One and half cups grated Swiss cheese
  • One and half cup milk
  • 4 eggs
  • Grated onion
  • salt/pepper
  • nutmeg
  • other ingredients at cook’s discretion

Place pie shell in pie pan, scallop edges.

Grate some onion and place on bottom of pie shell.

Add any additional ingredients as desired (ham, mushrooms etc.). Put Swiss cheese into
pie shell.

In a bowl, mix milk, eggs, dash of salt/pepper/nutmeg. Whip to a a frothy blend. Pour over Swiss cheese.

Bake at 350 degrees for approximately one hour, based on your oven’s temperament.

Pair with Champagne/Mimosa’s

Serves 8




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