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Eggs - Chinese Quiche Post by :garygoy Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3396

Click below to download : Eggs - Chinese Quiche (Format : PDF)

Eggs - Chinese Quiche

1 unbaked (9-inch) pie shell
3 eggs
2/3 cup milk
1 (8-oz.) sliced water chestnuts
1 cup (4-oz.) shredded Monterey Jack cheese
3/4 cup finely chopped red peppers
3/4 cup sliced fresh mushrooms
1/3 cup sliced green onions
1 Tbsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/4 tsp. sesame oil

Preheat oven to 425ºF. Bake pie shell 5 minutes; set aside. Reduce oven temperature to 350ºF.

In large bowl, beat together eggs and milk; stir in remaining ingredients. Pour into partially baked shell. Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before serving.
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Eggs - Quiche -  Crustless Quiche
6 slices bacon, cut into 1/2-inch pieces, fried crisp 1/2 cup Gruyere*, packed tight (not the processed stuff that comes in wedges...go for the real thing, but if you can't find it, substitute a good aged Swiss or Emmenthaler) 1 1/2 cups half & half** 4 eggs Spray or grease a ceramic pie plate. Spread the cooked bacon on the bottom of the pie plate. Sprinkle the cheese over the bacon. Put the half & half and eggs into a medium-size bowl and beat with a whisk until well-combined. Pour gently over the bacon and cheese. Bake in preheated 350F oven

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Eggs - Poached -  Eggs In Purgatory
2 tbsp. olive oil 1 medium-size red onion, thinly sliced 28 oz. can tomatoes, drained 1/2 cup Gaeta or Kalamata olives, pitted or whole Pinch of salt 4 to 6 eggs 1 bunch basil 1/4 cup freshly grated Parmesan cheese In a 12 inch non-stick frying pan, heat oil over medium heat. Add onion and stir often until light brown, about 9 min. Slice tomatoes lengthwise into quarters and add along with olives and salt. Bring mixture to a boil, then reduce heat to medium-low.Simmer gently, uncovered and stirring often, just until tomatoes start to break down, about 15 min. Carefully