SAMPLE RECIPE From:
"
The Best from Helen Corbitt's Kitchens"
Corbitt suggests, "I like to eat [this] as a dessert with a cold Delicious apple. Try it."
BRIE QUICHE
For 6 or 8
8-inch torte pan lined with pie crust
4 eggs, separated
1 1/2 cups half-and-half cream
1 pound Brie cheese (mashed)
1/8 teaspoon salt
[Bake the pie crust in a preheated 450° F. oven for 10 minutes. Remove the crust from the oven before filling. Reduce heat to 350°.] Beat the egg yolks with the cream, add the cheese and salt. Mix thoroughly. Beat the egg whites until stiff, stir one-third into the mixture, fold in the rest. Pour into partially baked crust and bake for 30 minutes more or until the custard is set. [Quiches are done when a knife inserted in the center comes out clean.] Cut in eighths or less and serve as is or with caviar. It may also be put into barque or tart shells for a cocktail party tidbit.