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Breakfasts
Breakfasts

Quiche *

Contributed by Sandy Kittel
Created by John Gulbranson 1981

 

 

 
 


Ingredients:

Pie Crust:

1-1/2 cups flour
1/4 teaspoon salt
1/2 cup vegetable shortening
4-5 tablespoons cold water
Filling:
8 ounces bacon, diced
8 ounces swiss cheese, shredded or small-chopped slices
3 eggs
1 pint half & half
1 tablespoon flour
1/2 teaspoon salt
dash nutmeg
Directions:

Pie Crust:

  1. Stir flour and salt together in a medium bowl. Cut in shortening with a pastry tool until pieces are the size of small peas.  Sprinkle water on mixture one tablespoon at a time, mixing with a fork each time, until all is moistened (may not use all 5 tablespoons).
  2. Form dough into a ball.  Roll dough on a lightly floured surface until about 1/4“ thick and slightly larger than the diameter of the quiche cooking dish (10-12”).
  3. Press into the quiche dish.
  4. Pre-bake for 5 minutes only at 325°.
Filling:
  1. Cook bacon until crisp, drain and crumble – reserve 2 tablespoons.  Place remaining bacon and cheese in pie shell.
  2. Beat eggs in a bowl then add half & half, flour, salt, and nutmeg, whisk until blended.  Pour over bacon and cheese in pie shell.  Trim with reserved bacon.
  3. Bake for 35-45 minutes at 325° until a knife inserted in the center comes out clean.
  4. Let stand 10 minutes to allow settling before serving

 
* I'm pretty sure this recipe is the reason Dustin asked me to marry him.
This recipe is easy and makes you look like a 4 star chef. If he knew then
what he knows now, he would have realized that was the only thing I could
really cook!

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From The John Gulbranson Family in Niceville FL!
 
Ingredients:
6 eggs
1 pint half & half
1 teaspoon chopped parsley
1-2 tablespoon chopped onion (dehydrated onion will work in a pinch)
1 small tomato
1/4 pounds cooked ham
3-6 ounces swiss cheese (depending on taste)
salt and pepper, to taste
Directions:
  1. To prevent excess liquid in the finished product, place tomato slices on a paper towel before chopping, sprinkle lightly with salt, and let stand 30 minutes.
  2. Beat eggs in a bowl then add half & half, parsley, and onion, whisk until blended.
  3. Cut tomato in half and squeeze seeds out, discard seeds.
  4. Chop tomato, cooked ham, and swiss cheese into small pieces.
  5. Combine tomato, ham, cheese, salt, and pepper into egg mixture.
  6. Lightly grease a quiche or large pie baking dish with vegetable oil spray and pour in combined ingredients.
  7. Bake for 35-45 minutes at 400° until a knife inserted in the center comes out clean. Let stand 10 minutes to allow settling before serving.

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