Ingredients:
2 c whole milk
1/4 c olive oil
8 cups sourdough bread cubes (no crusts)
1 1/2 c whipping cream
5 large eggs
1 T chopped garlic
1 1/2 t salt
3/4 t black pepper
1/2 t ground nutmeg
12 oz soft fresh goat cheese, crumbled
2 T chopped fresh sage
1 T chopped fresh thyme
1/2 t Herbs du Provence
3 (6.5 oz) jars marinated artichoke hearts, drained, and halved lengthwise (about 2.5 c)
1 c (packed) grated Fontina Cheese
1 1/2 c (packed) grated parmesan
(carnivores add 12 oz chopped smoked ham)
Instructions:
Preheat oven to 350 degrees
Butter a 13 by 9 inch baking dish
In a large mixing bowl whisk together milk and oil. Add sourdough cubes. Let stand 10 minutes to absorb the liquid.
In another large bowl whisk cream, eggs, garlic, salt, pepper and nutmeg. Add goat cheese and herbs.
In the casserole, spread 1/2 of the bread mixture. Top with 1/2 the artichoke hearts, (1/2 the ham), 1/2 the goat cheese mixture, 1/2 the cheeses, and half the cream mixture. Repeat.
Cover and chill. This can be made a day ahead.
Bake uncovered for 1 hour or until firm in the center and browned around the edges.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Thursday, December 16, 2010
Quiche
Ingredients:
1 pastry shell
1 1/2 c milk
1/4 t salt
dash ground nutmeg
1 1/2 c shredded cheese of choice
3 beaten eggs
1/4 c sauteed onion
1/8 t pepper
3/4 c ingredient of choice (either cooked meat, meat substitute, veggies or a combination of these)
1 T all-purpose flour
Instructions:
Line unpricked pastry shell with a double thickness of heavy-duty foil, and bake in a 450 degree oven for 5 minutes. Remove foil, and bake 5-7 minutes more or till pastry is nearly done. Remove from the oven.
Reduce oven temp to 325 degrees.
In a bowl, stir together eggs, milk, sauteed onion, salt, pepper and nutmeg.
In separate bowl, toss cheese of choice with 1 T flour. Add cheese mixture to the egg mixture.
Either add your ingredient of choice to the bowl then adding to pie shell, or arrange in atop the egg mixture once it is poured into the pastry shell... depends on your ingredient of choice!
Bake in a 325 degree oven for 35-40 minutes, or till a knife inserted near the center comes out clean.
If necessary, cover the edge of the crust with foil or pastry ring, to prevent over-browning.
Allow to stand for 10 minutes before serving.
Serves 6.
1 pastry shell
1 1/2 c milk
1/4 t salt
dash ground nutmeg
1 1/2 c shredded cheese of choice
3 beaten eggs
1/4 c sauteed onion
1/8 t pepper
3/4 c ingredient of choice (either cooked meat, meat substitute, veggies or a combination of these)
1 T all-purpose flour
Instructions:
Line unpricked pastry shell with a double thickness of heavy-duty foil, and bake in a 450 degree oven for 5 minutes. Remove foil, and bake 5-7 minutes more or till pastry is nearly done. Remove from the oven.
Reduce oven temp to 325 degrees.
In a bowl, stir together eggs, milk, sauteed onion, salt, pepper and nutmeg.
In separate bowl, toss cheese of choice with 1 T flour. Add cheese mixture to the egg mixture.
Either add your ingredient of choice to the bowl then adding to pie shell, or arrange in atop the egg mixture once it is poured into the pastry shell... depends on your ingredient of choice!
Bake in a 325 degree oven for 35-40 minutes, or till a knife inserted near the center comes out clean.
If necessary, cover the edge of the crust with foil or pastry ring, to prevent over-browning.
Allow to stand for 10 minutes before serving.
Serves 6.
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