![]() In addition, the filling can be made ahead of time and stored in the fridge until you’re ready to pour it into the crust and bake it. And the filling for this quiche is totally adaptable-throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge. Though you can use this recipe to make two quiches in a standard pie pans, I like to make one big one in a deep French tart pan so there’s a much higher filling-to-crust ratio the pans are available at Williams-Sonoma or any cooking or baking supply. It’s a good thing this quiche is so delicious. Still, to this day, when I eat this quiche I start feeling weak-in-the-knees tired and automatically start trying to pick out baby names. The first time I made it was for a fancy-schmancy baby shower I threw for my sister-in-law Missy, who was about 8 1/2 months pregnant at the time, which means I was about six months pregnant at the time, which means the second the shower guests left, Missy and I both fell on the sofas in my living room, started crying, and didn’t move for a year. I’ve been making this deep-dish quiche-and variations of it-for about ten years. Remove quiche from pan and slice into wedges. Remove from oven and allow to set for ten minutes before serving. Bake for slightly longer if quiche is overly jiggly. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Pour into pie crust and press to submerge ingredients. With a slotted spoon, add mushroom mixture into egg/cream mixture. (Add cayenne pepper if you’d like a little kick.) Add grated cheese, salt and pepper, and set aside. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Roll out pie crust and press into deep dish tart pan. Remove from heat and allow to cool for about 20 minutes. Add mushrooms and artichokes and cook for a few more minutes. Pour out excess grease but don’t clean the pan. Want more? Check out this Bacon, Egg and Roasted Tomato Tart Recipe.In a skillet, fry bacon until crisp. Homemade quiche lorraine with bacon and cheese. Allow the quiche to cool for a few minutes before slicing and serving.Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.Pour the egg mixture over the cheese and bacon, making sure to fill the crust evenly. ![]()
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