Saturday, July 24, 2010

Friday Night PJ Crop

While Karrie was out of town, Leslie ran the show for the Friday Night PJ Crop. Dinner and Scrapp'n oh what fun! Here is Leslie's Quiche recipe:


The center is a bit soft when it comes out of the oven, but the filling will continue to set (and sink a bit) as it sets.

Serves 6
8 ounces bacon,cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
2 cups fat free half and half
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
1 cup sharp cheddar cheese, grated
1 9- inch deep dish pie shell (partially baked and warm)

 Place bacon in freezer for about 15 minutes, to make it easier to work with, then using scissors, cut bacon into small pieces.
 Adjust oven rack to center position and heat oven to 375 degrees.
 Prick bottom and sides of the pie crust and bake until light golden brown, 5 to 6 minutes.
 Fry bacon in a skillet over medium heat until it is crisp and brown. Drain well on a paper-towel lined plate. Let cool while mixing custard ingredients.
 Whisk the eggs, yolks, half and half together. Add in salt, pepper and the nutmeg.
 Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour the custard mixture into the pie shell (don’t fill it all the way to the top or it will overflow – general rule is to fill to 1/2-inch below crust rim).
 Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. (I normally cook it closer to 45-50 minutes)
 Transfer quiche to rack to cool. Serve warm or at room temperature.

Happy Cook'n and Scrapp'n!!

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