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-> [Cheese & Eggs, Quiches & Souffles] -> [Fiddlehead quiche Recipe] |
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Fiddlehead quiche
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| Artist: |
_ |
| Categories: |
Cheese & Eggs, Quiches & Souffles |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Milk | | 1/2
| cup | Cream or Evaporated Milk | | 3
| | Eggs | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 2
| tbsp | Scallions, minced | | 1
| cup | Swiss Cheese, grated | | 18
| | Fiddlehead Crosiers, cooked | | 4
| slice | Bacon, crisp-fried | | | Nutmeg, grated | | 1
| | 8" pastry shell, unbaked |
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Procedures:
| 1 | In a small bowl, combine the milk, cream and eggs; beat with a rotary egg beater. | | 2 | Add the salt, pepper and onions. | | 3 | Sprinkle half of the grated cheese in the bottom of the pastry shell. | | 4 | Arrange the fiddlehead tips over the cheese, then add the bacon, breaking it into bite-sized pieces. | | 5 | Pour in the milk mixture, add the rest of the cheese, and grate fresh nutmeg over the top. | | 6 | Bake at 375°F for 30 minutes, or until a knife inserted in the custard comes out clean |
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