Quiche turned out to be great!
Dec. 31st, 2011 08:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowkatThe Quiche turned out perfectly, flaky crust via Gillian's Gluten free, Dairy Free, Nut Free...and a great quiche. I halved the recipe.
Here it is:
* 3 eggs beaten
* six green onions chopped
* six pieces of bacon chopped
* one half cup of heavy cream
* a pinch of nutmeg
* a pinch of salt
* a pinch of paprika
* a pinch of pepper
* one gluten free pie/quiche shell from Gillians
* one cup of shredded swiss cheese and one fourth cup of shredded parmesene.
Preheat over to 350.
Fry the bacon and green onions together, place them in the bottom of the pan after they've been fried. (You can do this without a pie crust and just in a quiche pan if you wish - if you do that, butter the pan thoroughly. ) Put half of the swiss cheese and parmesene cheese mixture over the bacon and green onion mixture in the quiche pan, until fully covered. Beat the eggs. Then mix in one half cup of heavy cream, nutmeg, pepper, paprika, and salt. Pour that into the pan. Then cover with remainder of swiss guyere cheese and parmesene. ( I added the parmesene cheese, it's not required.)
Cook for 35 minutes or until set. Was quite good. As you can see below. Served it with a argula salad with carrots and cherry tomatoes, with a splash of pear vingarette dressing.
Here it is:
* 3 eggs beaten
* six green onions chopped
* six pieces of bacon chopped
* one half cup of heavy cream
* a pinch of nutmeg
* a pinch of salt
* a pinch of paprika
* a pinch of pepper
* one gluten free pie/quiche shell from Gillians
* one cup of shredded swiss cheese and one fourth cup of shredded parmesene.
Preheat over to 350.
Fry the bacon and green onions together, place them in the bottom of the pan after they've been fried. (You can do this without a pie crust and just in a quiche pan if you wish - if you do that, butter the pan thoroughly. ) Put half of the swiss cheese and parmesene cheese mixture over the bacon and green onion mixture in the quiche pan, until fully covered. Beat the eggs. Then mix in one half cup of heavy cream, nutmeg, pepper, paprika, and salt. Pour that into the pan. Then cover with remainder of swiss guyere cheese and parmesene. ( I added the parmesene cheese, it's not required.)
Cook for 35 minutes or until set. Was quite good. As you can see below. Served it with a argula salad with carrots and cherry tomatoes, with a splash of pear vingarette dressing.