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Oct 11, 2017
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This recipe has been tweaked to perfection over many years and has never failed to satisfy. It has even won over people who do not like quiche!
Cheesy Bacon Quiche
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Ingredients: - ~9oz of high quality, thin sliced prosciutto (enough to cover bottom of 2x 9-inch baking / pie dish) - 1/4 lb sliced deli bacon, coarsely chopped - 1 medium zucchini + 1 medium summer (yellow) squash (3/4 lb total), quartered, then cut crosswise into 1/4-inch-thick chunks - 1 large onion (sweeter the better), coarse chop - 1/2 green pepper, coarse chop - 1/2 orange pepper, coarse chop - 3/4 cup heavy cream - 3/4 cup whole milk -1/4 teaspoon black pepper (more to taste) -4 large eggs - 2 oz Gruyère, coarsely grated - 2 oz Jarlsburg, coarsely grated - 2 oz Extra sharp cheddar (Old Croc Extra Sharp preferred), coarsely grated - a few pads of unsalted butter
1. Pre-Heat oven to 375°F. 2. Butter 2 medium sized (9 inch round), ceramic/ pyrex baking dishes. Line dishes with prosciutto, taking care to line evenly to upper edge of dish. 3. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet. Allow to cool and chop. 4. Add onion and caramelize in bacon grease. Transfer caramelized onion to bowl using slotted spoon, reserving grease in skillet. 5. Add zucchini, peppers, and squash to skillet and sauté over moderately high heat, stirring frequently, until vegetables are tender and starting to brown, then transfer with slotted spoon to a bowl. 6. Heat cream, milk, and black pepper in a large saucepan until mixture reaches a bare simmer/scalding point, then remove from heat. 7. Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, vegetables, and cheese and pour into prosciutto lined pie dishes. 8. Bake, uncovered, until quiches are cooked through. Check at 15 minutes and cook until toothpick comes out clean in center of quiche.
Oct 11, 2017
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