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Quiche de France |
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Serves: 2 Print this RecipeHave Ready: 2 frozen pie crusts 9-inch, thawed 8 slices bacon lean, cut in 1-inch pieces 2 eggs whole 2 eggs yolk 1 1/2 cups half and half 1/4 teaspoon salt Pinch black pepper freshly ground 1 cup swiss cheese grated natural 2 tablespoons butter real, cut in tiny pieces You'll Need: Fork Potholders Cooling racks Medium saucepan Cutting board Sharp knife Slotted spoon Paper towels Medium bowl Wire whisk Measuring cups Measuring spoons Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat oven to 400°. With a fork, prick the bottom of the pie crusts in several places all the way through. Set the timer and bake crusts on the center rack of the oven for 6 minutes. Using the potholders, remove the crusts from the oven and place on the cooling racks. Turn oven down to 375°. Over medium-high heat in a medium saucepan fry bacon until golden brown. Remove pieces with a slotted spoon and place on paper towels to absorb the grease. In a medium bowl and using the wire whisk, beat eggs, yolks, half-and-half, salt, and pepper together until smooth. With a mixing spoon, stir in grated cheese. Divide bacon pieces in half and sprinkle the pieces in the bottom of each baked pie shell. Carefully and slowly pour half of the egg mixture over the bacon pieces in each pie shell. Dot the top of each quiche with 1 tablespoon of butter pieces. Set the timer and bake quiches in the center of the oven until golden and puffed, 20 to 25 minutes. Quiches are done when a table knife inserted 2 inches from the outside edge comes out clean. Serve hot or warm. Quiche de France is from the Cook'n Deluxe collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Tacos Sweet & Sour Pork Oven-Fried Chicken Celery Chicken Chicken Doorma Chicken Paprika Italian Pizza Nut-Filled Grecian Meatballs Pyrenees Potato Pie Quiche de France Rolled Fillets Of Sole With Dill Stuffing Toad-In-A-Hole |
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