(it's really Quiche Lorraine)
From the awesome Heather Davis
9 inch Pie crust
8 slices of bacon, crisply cooked and crumbled
1 cup shredded swiss cheese
1/3 cup finely chopped onion
4 large eggs
2 cups whipping (heavy) cream
1/4 tsp. salt
1/4 tsp pepper
1. Heat oven to 425 degrees.
2. Make pie crust or use bought one. Place crust in a pie pan. Make sure you press pie crust firmly into the pan. Sprinkle bacon, cheese, and onions in the bottom of the crust. Beat eggs slightly in large bowl with fork or wire whisk. Beat in remaining ingredients. Pour into dish. Bake for 15 minutes.
3. Reduce heat to 300 degrees. Bake about 30 minutes longer or until knife inserted comes out clean. Let stand ten minutes before eating.
Showing posts with label quiche. Show all posts
Showing posts with label quiche. Show all posts
Wednesday, April 18, 2012
Thursday, January 19, 2012
5 ingredient quiche
serves 6
Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese
Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese
Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
Monday, July 25, 2011
Mini Quiche Lorraines
makes 24
Ingredients:
3 sheets ready rolled shortcrust pastry, thawed
2 oz Gruyere cheese, grated
1 oz butter
2 pieces of cooked bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 c cream
1/2 t nutmeg
fresh chives, cut into small strips for garnish (optional)
Directions:
1. Lightly grease two 12-hole muffin pan. Preheat oven to 375F. Using plain 3 in cutter, cut rounds of pastry and fit into pan. Divide cheese evenly among the pastry bases. Cover and refrigerate while making filling.
2. Heat up butter in small pan and book bacon and onion together for 2-3 min, until tender. Drain on paper towels. When cool, divide mixture evenly among bases. Whisk eggs in bowl w/ cream, nutmeg, and freshly ground pepper. Pour or spoon carefully over bacon mixture.
3. Place 2-3 strips of chive on top of each quiche to decorate (if desired). Bake for 20 mins or until lightly brown and set. Serve hot or warm.
*These quiches can be cooked up to 2 days ahead and stored in airtight container in fridge in the fridge. They can be frozen in single layers for up to 2 months. Reheat in 350 F oven.
Ingredients:
3 sheets ready rolled shortcrust pastry, thawed
2 oz Gruyere cheese, grated
1 oz butter
2 pieces of cooked bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 c cream
1/2 t nutmeg
fresh chives, cut into small strips for garnish (optional)
Directions:
1. Lightly grease two 12-hole muffin pan. Preheat oven to 375F. Using plain 3 in cutter, cut rounds of pastry and fit into pan. Divide cheese evenly among the pastry bases. Cover and refrigerate while making filling.
2. Heat up butter in small pan and book bacon and onion together for 2-3 min, until tender. Drain on paper towels. When cool, divide mixture evenly among bases. Whisk eggs in bowl w/ cream, nutmeg, and freshly ground pepper. Pour or spoon carefully over bacon mixture.
3. Place 2-3 strips of chive on top of each quiche to decorate (if desired). Bake for 20 mins or until lightly brown and set. Serve hot or warm.
*These quiches can be cooked up to 2 days ahead and stored in airtight container in fridge in the fridge. They can be frozen in single layers for up to 2 months. Reheat in 350 F oven.
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