Cindy Karnitz
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365 Dinners:Day 214. Quiche

8/2/2014

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Quiche is becoming a house favorite for a simple, filling supper. This can go vegetarian if you like. My kids don't want me mucking up their eggs with broccoli, mushrooms or kale. So I re-purposed the extra bacon from last night's supper, added some sauteed shallot and some cheese to create this evening's supper. While a quiche does take time to bake, the front end prep is finished in under ten minutes. 
Perfect for a lazy weekend.
Picture
Cindy's Basic Quiche
1 pie crust - blind baked at 450 degrees Fahrenheit for 10 minutes.

6 whole eggs
1 cup milk
1/4 cup sour cream
 
Mix eggs, milk and sour cream together, whisking until thoroughly combined. Pour into the blind baked pie crust and bake at 350 degrees Fahrenheit for 50-60 minutes until set in the middle. Remove from oven, let the quiche sit to cool for five minutes. Slice and serve. 

(For the pictured quiche I sauteed two peeled and minced shallots in a tablespoon of rendered bacon fat along with six slices of cooked then crumbled bacon. Drain this bacon/shallot mixture and let it cool. Add this mixture to the egg/milk/sour cream along with one cup of shredded cheese. Mix well to combine then pour into the blind baked pie crust. Continue to bake as directed above.)


Happy Saturday.
August 2, 2014
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