Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenEggs - Quiche - Crustless Quiche
Famous Authors (View All Authors)
Eggs - Quiche -  Crustless Quiche Post by :ProWeber Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2562

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

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 for 30 minutes. Remove from oven and let stand for 5 minutes.
Serve warm.

*The recipe called for 1/2 pound of Gruyere, but the instructions only used a packed 1/2 cup of it. I used the whole 1/2 pound, but I think it was too much. On the other hand, I don't think 1/2 cup would be enough, so use your judgment.

**For those away from the North American continent, half & half is a commercial product here. It consists of half heavy cream and half whole milk.
If you like this book please share to your friends :
NEXT BOOKS

Eggs - Quiche -  Elegant And Creamy Quiche Eggs - Quiche - Elegant And Creamy Quiche

Eggs - Quiche -  Elegant And Creamy Quiche
6 medium eggs 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 2 cups whipping cream 1/3 cup finely diced onions 1/3 cup finely diced tomatoes 1/3 cup diced canned chiles 1 unbaked pie crust 5 ounces shredded Monterey Jack cheese 2 T flour Combine eggs, salt, nutmeg, cayenne, and whipping cream. Whip until smooth and light. Spread the onions, tomatoes, and chiles on the bottom of pie crust. Pour the egg and cream mixture over the filling. Sprinkle with cheese that has been coated with the flour. Bake at 337 degrees 15 minutes, reduce heat to 325 and
PREVIOUS BOOKS

Eggs - Chinese Quiche Eggs - Chinese Quiche

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT