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Sunday, December 5

Quiche gouda gobbler

Eggs, beaten
1 ½ cups
Onions, sliced
¼ cup
Sun-dried tomatoes, chopped
1/8 cup
¼ teaspoon
Pepper, freshly ground
1/8 teaspoon
Nutmeg, freshly ground
Turkey bacon, chopped
¾ cup
Gouda cheese, shredded
1 ½ cups
Flour, all-purpose
1 tablespoon
  1. Preheat oven to 450°F.
  2. Place the crust in the pie pan, and then line the unpricked pastry shell with a double thickness of heavy-duty foil.
  3. Bake for 5 minutes, remove the foil, and then bake for another 5 to 7 minutes, until the pastry is nearly done; remove from the oven.
  4. Reduce heat to 325°F.
  5. Cook bacon, drain on paper towels, and reserve drippings in the pan.
  6. Sauté onions in the drippings until browned.
  7. In a bowl, stir together eggs, milk, onion, salt, pepper, and nutmeg; stir in bacon.
  8. Toss cheese and flour together, and add to the egg mixture.
  9. Pour egg mixture into the hot pastry shell.
  10. Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean.
  11. Let stand 10 minutes before serving.
Recipe from my imagination and available pantry items.

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