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Results 61 - 70 of 218 for heavy cream quiche
Preheat oven to 425°F. Spread ... or wire whisk, cream, eggs, and salt until ... minutes longer or until knife inserted in center comes out clean.
62. QUICHE LORRAINE
Bake pie shell at 400 ... Before cooking, pour cream mixture over bacon and cheese. ... degrees for 30 minutes. Ready when cut remains in custard.
Bake pie crust. Sprinkle ham ... Add pepper. Mix cream and beaten eggs together. Pour ... Allow to stand 20 minutes before serving. Serves 6- 8.
64. CRUSTLESS QUICHE
Mix eggs and heavy cream. Add cheese and salt ... pie tins. Sprinkle with nutmeg. (Freeze 1 for later use.) Bake about 30 minutes at 375 degrees.
65. CRUSTLESS QUICHE
Preheat oven to 350 degrees. Liberally butter a quiche dish. Layer vegetables and Swiss ... beat together eggs cream, salt, pepper, and spices. ... for 15 minutes more.
66. QUICHE LORRAINE
Fry bacon until crisp and ... beat eggs, add cream, salt and pepper and ... minutes. Reduce heat to 300 degrees and bake an additional 30 minutes.
67. QUICHE LORRAINE
Sprinkle grated cheese and crumbled bacon into unbaked pastry shell. Beat remaining ingredients together and pour slowly over cheese and ...
Serves 8 Saute' onion in ... second bowl, combine cream, eggs, and seasoning. Add ... well. Pour into crust and bake 350 degree oven for 1 hour.
Line pie shell with ham ... Beat eggs; add cream. Mix in salt, pepper, ... shell. Bake at 375 degrees for 45 minutes to 1 hour. Check for doneness.
70. QUICHE LORRAINE
Preheat oven to 425 degrees. Spread pie crust with butter. Fry bacon until crisp, drain and crumble. Sprinkle bacon and cheese into pie ...
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