Betty's Simple and Elegant Quiche Lorraine скачать в хорошем качестве

Betty's Simple and Elegant Quiche Lorraine

Betty demonstrates her Simple and Elegant Quiche Lorraine Recipe. It is a savory blend of eggs, half-and-half, cheeses, and bacon, all cuddled in a crisp crust. Great for entertaining! Please subscribe:    / bettyskitchen   Simple and Elegant Quiche Lorraine 1 frozen deep-dish pie crust, thawed 8 slices bacon, crisp and crumbled 1 1/2 cup shredded Swiss cheese 1/2 cup shredded Cheddar cheese 1 1/2 cups half-and-half milk 3 eggs, well-beaten 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1/4 teaspoon ground red pepper (This quiche is very spicy. If you like less spice, cut the ground red pepper down to only half as much.) Thaw the deep-dish pie crust, and then bake it for about 6 to 8 minutes in an oven that has been preheated to 425 degrees. Remove from oven and cool to room temperature. Sprinkle 8 slices of crisp, crumbled bacon evenly over the bottom of the pie crust. Next ,sprinkle the shredded Swiss cheese, followed by the shredded Cheddar cheese. Now, blend 1 1/2 cups half-and-half with the 3 well-beaten eggs. Add in 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1/4 teaspoon (or less) ground red pepper. Stir thoroughly, until all spices are mixed evenly into the egg/milk mixture. Pour over the bacon and cheeses in the deep-dish pie crust. Reduce oven heat to 375 degrees, and then bake for about 40 minutes, or until a knife inserted in the center comes out clean. Let stand at room temperature for 10 minutes. Cut into pie-shaped wedges, and serve while hot. A wonderful entree when you're looking for something different for your guests!!! Note: This will be better if a fresh pie crust is made, and it is formed in a quiche dish. With the ready-made deep dish pie crust, I felt like there was not enough space to use all the cheese or the sauce mix. Therefore, I saved some back, and made a small crustless quiche with the leftover cheese and sauce. This is fine for home (and the quickest, easiest way to have quiche), but for company, you'll need to make a crust in a dish with plenty of room! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014 Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013 *Both can be ordered from http://www.amazon.com or http://www.createspace.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website:  http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook:    / 166973502092   Pinterest:    / bettyskitchen   Twitter:    / myshine   Google+:  https://plus.google.com/1088824451018... ifood.tv:  http://www.ifood.tv/bettyskitchen Roku:  http://www.rokuguide.com/channels/bet...