koshergrl
Diamond Member
- Aug 4, 2011
- 81,131
- 14,029
- 2,190
So I made the crustless quiche a few weeks ago.
Last night, I made a regular quiche with a crust for my 84 y.o. mom and her 93 y.o. sister to have for breakfast this morning.
I'm kind of pissed because the crust bubbled up even though I did poke it a thousand times with a fork, and I did bake it a little before filling it.
I filled it with:
a layer of shredded cheese, I used some sharp cheddar and a little mozzarella and maybe a few grates of parmesan.
Then a layer of diced, cooked bacon.
6 eggs beat until smooth
add 1 cup of milk only I used half/half
beat that until it's nice and smooth
add salt, pepper, thyme or whatever to taste
Pour it into the pie crust
Bake at 375 for 20 minutes
the middle will be jiggly when you take it out that's okay it will continue cooking, just leave it alone for a few minutes.
Last night, I made a regular quiche with a crust for my 84 y.o. mom and her 93 y.o. sister to have for breakfast this morning.
I'm kind of pissed because the crust bubbled up even though I did poke it a thousand times with a fork, and I did bake it a little before filling it.
I filled it with:
a layer of shredded cheese, I used some sharp cheddar and a little mozzarella and maybe a few grates of parmesan.
Then a layer of diced, cooked bacon.
6 eggs beat until smooth
add 1 cup of milk only I used half/half
beat that until it's nice and smooth
add salt, pepper, thyme or whatever to taste
Pour it into the pie crust
Bake at 375 for 20 minutes
the middle will be jiggly when you take it out that's okay it will continue cooking, just leave it alone for a few minutes.