Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Classic Quiche

Share

Lobo
Moderator
Moderator

Posts : 20829
Thanked : 975
Join date : 2013-01-12

Classic Quiche

Post by Lobo on Thu 07 Jan 2016, 9:36 pm


Classic Quiche


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
You can substitute various vegetables for the bacon in the quiche filling, such as cooked small broccoli florets, sautéed sliced leeks or chopped cooked spinach. Use about 1 1/2 cups vegetables.



  • Printer Friendly Version






  • 1K+

Ingredients:


  • 1 disk flaky pastry dough, at cool room temperature
  • 8 bacon slices, chopped
  • 1 1/2 cups shredded Gruyère or Swiss cheese
  • 4 eggs
  • 1 3/4 cups half-and-half or milk
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 tsp. salt

Related Recipes


  • Berry Galette >


Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

Directions:

Partially bake the pastry shell
Preheat an oven to 425°F.

On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and pinch to create a high edge on the rim of the dish. Using a fork, prick the bottom of the dough a few times. Freeze for 5 minutes.

Bake the pastry shell until lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375°F.

Prepare the filling
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain.

Sprinkle half of the cheese evenly over the partially baked pastry shell. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half, nutmeg and salt. Stir in the bacon and the remaining cheese. Pour the egg mixture into the pastry shell.

Bake the quiche
Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Cut the quiche into wedges and serve warm. Makes one 9-inch quiche.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

    Current date/time is Thu 23 Feb 2017, 3:23 am