Time 1h25m Number Of Ingredients 8 Steps:
Preheat your oven to 375F (190°C). Grease a 9 inch (23 cm) tart pan with butter and set aside. Cook the bacon in a pan until it’s slightly crispy. Chop the bacon, red onion, and green onion. Combine the milk and eggs in a large mixing bowl. Whisk together well. Add the remaining ingredients and seasoning to the egg and milk mixture. Stir to combine. Pour the mixture into the prepared tart pan. If necessary, stir to make sure the fillings are evenly distributed throughout the quiche batter. Bake the quiche for 45 - 50 minutes until golden and set. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Lightly spray or butter an 8-inch deep-dish pie plate or a 7" X11" casserole dish.
- Optional: in a saucepan, heat 2 tablespoons Olive Oil on medium-high heat, and add 6 oz. uncooked Spinach, and sauté until wilted, about 2-3 minutes. Set aside. In a large bowl, whisk eggs until well blended. Add half and half, cottage cheese, salt and pepper and mix well. Whisk in well-drained chilies and cheese (and wilted Spinach if desired). Pour into prepared dish and bake until top is golden and quiche is set in center, 25 to 30 minutes. Cool for at least 5 minutes before cutting into wedges.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F. Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes. Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 425°; prick the crust all over with a fork. Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface. Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°. In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended. Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top. Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown). Cool on a rack; serve warm or at room temperature.
