I'm not sure what Mickey's cooking, but it. . .doesn't look too appetizing.
In case you couldn't tell, I LOVE these illustrations. They're old, but still adorable.
The recipe I made was the Cheese Quiche (page 103). I found this recipe a few weeks back when I had an extra pie shell to use (even though the recipe gives you the page number for a pie shell recipe. . .I prefer to just use the pre-made frozen ones). I made a few changes, but the same basic idea is still the same.
It came out looking lovely.
Please excuse the charred pile of egg in the top left of that picture. That is exactly why I bake these with a cookie sheet under them.
My husband took a bite of this and said "That's. . .a lot of cheese." And the way I make them, it is. But I also think he was OK with that, because he gobbled down his piece and got another. As with almost everything I make, the amounts of cheese (and, in this case, zucchini), are subjective.
Cheese Quiche (with Zucchini!)Adapted from Cooking with Mickey Around Our World
serves: 6-8 (unless you're like me and cut it into quarters!)
1 frozen pie shell
1 1/2 cups half and half
1/2 tsp. salt
Shredded cheeses: cheddar, mozzarella, Parmesan
Sliced cheese: Swiss
1/2 tsp. nutmeg (optional)
1 large zucchini, diced (optional)
Preheat oven to 350°. Whisk together half and half, eggs, and salt. Set aside. In the pie shell line the bottom of the pie shell with 2-4 slices of Swiss cheese. Mix other cheeses in pie shell, interspersing the zucchini bits if you're using them. The original recipe calls for 9 oz. of the first two cheeses and 4 oz. of Parmesan. I don't measure them, but put in a handful or two. Sprinkle nutmeg over the top.
Place the quiche on a cookie sheet to catch spills and bake for 45 minutes or until a knife inserted in the center of the quiche comes out clean. Mine actually baked for an hour. Check it at 45 minutes. When thoroughly baked, remove from oven and let the eggs set, about 10-15 minutes.