Yes, it's as fattening and decadent as it sounds! I decided to try a new recipe this month and put my culinary skills to the test. Quiche is a lot more complicated and involved than I had imagined it to be, however the process was still a lot of fun! Make sure you have plenty of time before you begin cooking. This particular recipe I found online at a bed and breakfast website that featured a variety of quiches, so I decided to combine several different versions to create one that had everything I liked. This is what I came up with...
Saute onions and spinach together until spinach is wilted. In a separate pan combine whipping cream, milk and cornstarch and bring to a boil for 1 minute (stirring continuously). Beat eggs and add to cooled milk mixture as well as seasonings. Arrange spinach, bacon and Swiss evenly into thawed pie crust and pour egg/milk mixture over the top. I like to cover the edges of the pie crust with tin foil and place the pie tin on a cookie sheet. Bake uncovered at 425 degrees for 15 minutes. Lower temperature to 300 degrees and bake for 30 minutes more. Let stand 10 minutes before serving. Makes 4-5 servings.
You will need:
1 cup finely chopped fresh baby spinach
2-3 finely chopped green onion stalks
1 cup finely shredded Swiss cheese
3-4 slices of thick bacon; cooked & crumbled
4 eggs
1 cup whipping cream
1 cup skim milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
3 tablespoons cornstarch
1 pre-made frozen pie crust
1 cup finely chopped fresh baby spinach
2-3 finely chopped green onion stalks
1 cup finely shredded Swiss cheese
3-4 slices of thick bacon; cooked & crumbled
4 eggs
1 cup whipping cream
1 cup skim milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
3 tablespoons cornstarch
1 pre-made frozen pie crust
Saute onions and spinach together until spinach is wilted. In a separate pan combine whipping cream, milk and cornstarch and bring to a boil for 1 minute (stirring continuously). Beat eggs and add to cooled milk mixture as well as seasonings. Arrange spinach, bacon and Swiss evenly into thawed pie crust and pour egg/milk mixture over the top. I like to cover the edges of the pie crust with tin foil and place the pie tin on a cookie sheet. Bake uncovered at 425 degrees for 15 minutes. Lower temperature to 300 degrees and bake for 30 minutes more. Let stand 10 minutes before serving. Makes 4-5 servings.
3 comments:
So you found a Quiche recipe! You crack me up! How did it turn out! If that is a picture of the one you made...it looks YUMMY!!!
Okay so can I just sya I love that you post recipes on here? I am really trying to improve my domestic skills. And let's just say I have a long way to go in the cooking department! I actually caught a bag of popcorn on fire the other day! Oh well, atleast I can clean and organize like nobody's business.
I am seriously trying this recipe tomorrow. I love quiche. James' mom makes it all the time and I am obsessed with it! I am also a fan of the recipes-gives me a little change of pace. You are such a great cook, hooray to you for trying something new!
Post a Comment