Recipe courtesy of Jill Davie
Episode: Parisian Bistro
Total:
1 hr 10 min
Active:
15 min
Yield:
6 entree servings or 25 hors d'oeuvres portions
Level:
Easy

Ingredients

For the batter:
For the crust:
For the filling:

Directions

For the batter:

In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.

For the crust:

Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.

To assemble: 

Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Quiche Valerie

Recipe courtesy of Valerie Bertinelli

Quiche with Country Ham

Recipe courtesy of Damaris Phillips

Mini Spinach and Mushroom Quiche

Recipe courtesy of Food Network Kitchen

Roasted Asparagus

Recipe courtesy of Ina Garten

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Spinach Gratin

Recipe courtesy of Ina Garten

Spinach and Ricotta Gnudi

Recipe courtesy of Scott Conant

Creamed Spinach

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking