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3 eggs
1 1/2 c. heavy cream
1/8 tsp. basil
dash of nutmeg
1/2 tsp. pepper
1/2 tsp. salt

Prebake a 9-inch pie crust. Be careful not to overcook.
Blend eggs well in blender. Add remaining ingredients to
blender. In cooled pie crust, for ham and cheese quiche, add 1
cup diced ham and 1 cup diced Swiss cheese; for spinach and
mushroom quiche, add 1 1/2 cups well drained spinach and 1/4
cup sliced mushrooms. Lightly sauteed onions can also be added
to either. Pour blender mix in crust. Cover edge of pie crust
with a strip of aluminum foil to prevent burning. Bake at 375 degrees
until set (30 to 40 minutes). Cover well and freeze, if you
like (undercook about 10 minutes though). To reheat, put
foil-covered quiche in 375 degrees oven about 20 minutes or until
heated through.

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