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| GREEN ONION QUICHE | |
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This quiche uses whole green onions chopped, instead of spinach. I've found that using green onions adds more body, taste, stronger flavor and also has good nutritional value. I use sharp cheddar instead of swiss because of more flavor and color. 7 green onions 8 slices bacon 2 cups grated sharp cheddar cheese 8 eggs 2 cups whole milk 2 deep dish pie shells 2 tbsp. Cajun seasoning 1 tbsp. black pepper paprika, to taste Before preparing quiche remove the two deep dish pie crusts from the freezer and sit on counter to begin to thaw. Preheat oven to 400°F. Wash the green onions and dry well then chop the white and the green parts of each onion. Fry bacon until brown and crispy, drain well and crumble. Beat the eggs until well mixed but not frothy. Add the 2 cups of whole milk to the beaten eggs and mix only until well blended. Stir in black pepper and Cajun seasoning. Prick the bottom of the 2 deep dish frozen pie shells. Layer the fried bacon then the chopped green onions and the shredded cheese. Pour the egg and milk mixture over each filled pie shell and sprinkle with paprika over entire top of each quiche. Bake on middle rack of preheated 400°F oven for 40 minutes or well set when tested with a toothpick. Let sit 2 minutes before cutting. Delicious when served with fresh fruit. Serves 4 to 5 people. Submitted by: LJR | |
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