51 - 60 of 80 for refrigerate quiche
Bake pie crust for 5 to 7 minutes until nearly done; keep warm. Brown ground beef in skillet with onion and garlic cloves; drain well. Stir in chili; ...
Saute onions in butter until soft but not brown. Fry bacon until crisp. Drain and break into small pieces. Combine eggs, cream, salt, nutmeg, cayenne ...
Unroll rolls into ... 375 degrees, then bake for 60 minutes at 325 degrees. Test center of quiche with a toothpick to make sure eggs are completely cooked.
Combine zucchini, green ... center. When blade is clear, quiche is ready. Allow to stand 10 minutes before cutting. Good hot or cold. Makes 6 to 8 servings.
Preheat oven to 375 degrees. Carefully separate each biscuit into 4 thin layers of dough. (Do this as soon as you take it from the refrigerator.) In ...
In a medium ... tart pan or quiche dish, pressing dough ... the tomato, tapering the strip at the end. Curl the strip onto the base in the shape of a rose.
In a medium ... tart pan or quiche dish, pressing dough ... tomato, tapering the strip at the end. Curl the strips onto the base in the shape of a rose.
To Bake: Line ... Keep warm. For quiche filling: In skillet ... black olives, cut in half. Add small amount of sour cream in center and cilantro or parsley.
Preheat oven to ... or 9 inch quiche pan. Seal well. ... over top; sprinkle bacon pieces and remaining onions on top. Bake 40 to 45 minutes. Cool 5 minutes.
Press pie crust into a 10 inch pie or quiche pan. Sprinkle cheese ... with butter. Bake at 325 degrees for 40 minutes. Serves 6-8 or 10-12 as an appetizer.
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