Monday, July 6, 2009

Quick Quiche *updated

The other day, I prepared the Quiche in a Bag we had made at a previous cooking day. I was getting so frustrated because it always takes at least an hour of baking before it looks set. I even take it out and let it sit for 10 minutes, thinking it would set up as it cools. But it didn't, so back into the oven it went. And we ended up eating our breakfast much later than I had intended.

So I went searching for a new recipe. I found this one at AllRecipes. I haven't tried it yet*, but it looks promising because it's got less milk but for the most part is the same as the recipe we've been using (different meat and cheese but those were adaptable anyway). I figure, if there's less milk, it will bake faster, right? I'll let you know. I'm going to switch the quiche recipe for my RMG cooking night to this one.

8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.

Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.

Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

For freezing, instead of following these directions, combine all ingredients (pre-cook the bacon) and transfer to a freezer zip top bag. Freeze. To prepare, thaw completely in fridge. Give the bag a few squeezes to distribute the ingredients. Pour into a prepared pie pan as directed above and cook at 350 until set.

*OMG! This is my new favorite quiche recipe. It baked in only 45 minutes @ 375 and it was so good! We added about a 1/2 cup of frozen spinach to the quiche and then I baked it in a homemade pie crust (that's why I upped the temp to 375). It was just a tiny bit frozen when I put it in so if making it fresh, I would start checking earlier.

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