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Quiche Lorraine

August 14, 2017

 

1 store bought refrigerated pie crust

2 strips bacon, cooked and cut up in little pieces

2 tablespoons chopped parsley

1 cup gruyere or cheddar cheese, shredded

4 eggs

1 cup half & half

salt and pepper to taste

vegetable spray for greasing the muffin tins

 

Preheat oven to 350 F.

 

Spray the crevices of a muffin tin using non-stick spray.

 

On a floured surface carefully spread out the pie dough.

Cut out circles using the rim of a glass or a round cookie cutter.

 

Insert each circle in the crevices of a muffin tin. Make the muffin shape with your fingers. Prick the insides of each dough with a fork (this will prevent them from puffing up).

 

Bake for 10 minutes or until they start to brown.

 

In a bowl mix the eggs, half and half, salt + pepper, parsley and nutmeg until combined.

 

Remove muffin tin from oven and fill each quiche with bacon and cheese. Carefully pour in the egg mixture. Add some more cheese on top.

 

Bake for 15-20 minutes until tops are browned and crust is cooked all the way through.

 

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