|The Fat-Gram Guide to Restaurant Food|
|by Joseph C. Piscatella|
You can't cut fat if you don't know where it is, and now Joseph C. Piscatella-author of Don't Eat Your Heart Out Coookbook and other diet and heal...
1 - 10 of 1,190 for no cream quiche
Preheat oven to ... saucepan, scald the cream, milk, or ... chilies (or jalapenos). Bake for about 45 minutes or until set. May be frozen and reheated.
Preheat oven to ... eggs with sour cream and add to ... shell and sprinkle with cheese. Bake for 30 minutes or until puffed and brown. Makes 4 to 6 servings.
Beat cream cheese with next ... for 10 minutes longer or until puffed and golden brown. Let stand for 2 to 3 minutes before cutting. Makes 4 to 6 servings.
Saute pepper and ... beaten egg, sour cream, cheeses, chicken, ... unbaked pie shell. Bake at 400 degrees for 20 minutes, then at 350 degrees for 30 minutes.
Fry bacon until ... milk and sour cream. Pour over ... bake for 30- 40 minutes more until puffy and knife inserted in center comes out clean. Serves 12.
In large skillet, ... milk and sour cream, pour over ... center comes out clean. Slice each pie into 6 pieces. Leftovers can be reheated and served next day.
Cook onion in butter until transparent. Beat remaining ingredients together until eggs are well mixed. Add onions, stir and pour into pastry shell. ...
In a medium bowl, beat cream cheese until creamy. ... servings. Variation: Top quiche with tomatoes and sprigs of fresh basil, if desired, for added color.
In a medium ... Add soup and cream; mix well. Sprinkle cheese, meat, ... over unbaked piecrust. Follow with soup mixture. Bake for 50 minutes at 350°F.
Preheat oven to 375°F. In a large bowl, whisk together soup, eggs, egg substitute, milk and 1/4 teaspoon black pepper until combined. Stir in veggies ...
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