|by Wayne Gisslen|
The introductory bakeshop course is a required part of the culinary arts curriculum.
1 - 10 of 211 for heavy cream quiche
Pick over the ... a 9 inch quiche pan (or pie ... the eggs, milk, cream, nutmeg, and ... Serves 10 as hors d'oeuvres or 6 for a main course for luncheon.
DOUGH: Let butter and cream cheese soften to ... fingers). Next, mix Quiche Mixture together and ... until brown, 15-20 minutes. Yields: 60 quiche tarts.
A prepared crust ... carrots in prepared quiche shell. Pour over ... degree oven for 35-45 minutes or until custard is nicely set and tests done in center.
Bring spinach and ... Mix eggs with cream, salt and ... degrees for 45 minutes or until knife inserted in center comes out clean. Yields a 9 inch quiche.
Drain cherries and ... mixture into chilled tart shell. Bake 50 minutes until crust is golden and filling bubbly. Serve warm or cold with whipped cream.
Marinate apple in ... into bottom of quiche shell. Beat eggs, cream and nutmeg. Pour ... or until a knife inserted comes out clean. Let stand 5 minutes.
Cook bacon in ... and 1 yolk, cream and milk. Add ... exactly 12 minutes, then turn down to 350 degrees for 30 to 40 minutes. Done when golden brown on top.
Sprinkle broccoli, onion and cheese in pie shell. Beat eggs slightly; add other ingredients. Pour over broccoli, onion and cheese. Bake 15 minutes at ...
Preheat oven to ... eggs, Farmer cheese, cream and curry powder. ... clean. Let stand 15 minutes before serving. Garnish with whole broccoli and shrimp.
Sprinkle bacon, cheeses, ... beat together eggs, cream, salt, and ... ingredients, using water sparingly until dough forms ball. Roll out to fit pie plate.
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