Established in 2006 as a Community of Reality

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


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Classic Quiche

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Classic Quiche Empty Classic Quiche

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

    Classic Quiche Img15l
    Classic Quiche
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    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.






    • 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


    Classic Quiche Wine-pairing-icon-white

    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).
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