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Post by :steve@renos
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :3514
Click below to download : Appetizers - Quiche Cheesy-pepper Quiche Appetizers (Format : PDF)
Appetizers - Quiche Cheesy-pepper Quiche Appetizers
1 1/2 cups shredded Longhorn cheese2 cups shredded Swiss cheese
1 1/2 cups chopped oil peppers*
2 cups light cream
6 large eggs
1/2 teaspoon salt
1/2 teaspoon white pepper
1 Dash Tabasco sauce
Sweet paprika or cayenne
Grease a 9x13x3-inch pan and line it with your favorite pastry. Preheat oven to 425 F. and bake crust for 6 minutes. Cool.
Toss cheese with 1 tbsp. flour and sprinkle all of it on bottom of crust. Top with peppers. Beat the eggs, adding the cream, salt, pepper, and Tabasco sauce. Pour it all over the peppers and cheese. Sprinkle with your choice of sweet paprika or cayenne. Reduce oven temperature to 325 F. and bake your quiche for 55 to 60 minutes or until it is set. Shake the quiche and if it doesn't wobble in the center, then its done. Also, cracks will appear when it is done. Remove from oven and cool on a rack for 15 minutes before attempting to cut it into small squares for appetizers.
NOTES : *If you don't have canned oil peppers, saute some green peppers in garlic oil and use.
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3/4 cup Sour cream 1/2 cup Bisquick® or baking mix 1/2 cup Milk 2 Eggs 1/2 tsp Worchestershire sauce 2/3 cup Cheddar cheese;shredded 1/3 cup Salami; chopped 2 tbl Green onion; sliced These Impossible pies are made in muffin cups. Preheat oven to 400F. Grease 18 muffin cups, 2 1/2" X 1 1/4" inches. Beat sour cream, Bisquick, milk, eggs, and Worchestershire sauce till smooth, 15 seconds in blender or 1 minute with hand beater. Spoon about 2 Tbsp in each muffin cup. Mix remaining ingredients; sprinkle 1 tbsp over batter in each cup. Bake till knife inserted in centre
Appetizers - Quiche Recipes By Bme
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Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 8 ounces cream cheese 1/2 cup butter 1/4 cup pesto sauce 2 cups flour Filling: 2 teaspoons olive oil 12 cloves garlic -- finely diced sun-dried tomatoes -- 1 cup after soaking and dicing 1 package frozen chopped spinach -- thawed, drained and squeezed dry 1 cup Parmesan cheese -- plus extra for topping 2 eggs -- beaten 1 cup milk or cream 1/4 teaspoon salt 1/4 teaspoon ground pepper For the dough: Cream cream cheese, butter and pesto. Mix in flour
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