For the Quiche, break off the woody ends
ridge!) Line an 11-inch quiche pan with it, and pre
5 minutes, or until the quiche is firm and lightly browned
Combine chopped Florentine cookies, cherries and sliced almonds. Set aside 4 tbsp mixture.
Whip heavy cream and sugar to soft peaks. Fold into Greek yogurt. Add fruit and nut mixture and mix until just combined. Distribute between 6 serving glasses. Sprinkle with reserved fruit and nut mixture and serve with extra Florentine cookies.
In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
Crumble up the goat cheese and mix into the quiche.
Top quiche with leftover goat cheese crumbles.
Bake at 375 degrees for 30 minutes or until edges are golden brown.
oft peaks form.
ASSEMBLE QUICHE:
If you made your
heese evenly.
Bake the quiche in a water bath in
oist, 30-35 minutes. My quiche took longer to bake. I
r until center of the quiche is almost set.
6
l just be filled with quiche. It can be quite thin
ish from the oven. The quiche will be puffed up, but
and cheese.
Bake filled quiche in the preheated oven until
Preheat oven to 375 degrees F (190 degrees C).
Bake thawed pastry shell at 375 degrees F (190 degrees C) for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
Meanwhile, in a medium bowl, combine the sour cream, bacon, cheese, French-fried onions, eggs, Worcestershire sauce and ground black pepper. Mix all together well and pour into the cooled pie shell.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until quiche is set.
dge comes out clean. Allow quiche to sit 10 minutes before
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
n a bowl; line a quiche or tart pan with pastry
Melt margarine in skillet and saute onion until tender.
Add mushrooms and cook over medium heat until tender, about 3 minutes. Stir in lemon juice. Cover and simmer 2 minutes.
Sprinkle with flour and cook, stirring constantly, until mushroom liquid has thickened.
Set aside.
-inch pie plate or quiche dish. Press to fit without
heese for a crustless mini-quiche.)
Cover edges of pie
Note:
Recipe makes about 7 to 8 dozen using miniature tart pans.