Thursday, May 3, 2012

Quiche Recipe


 8 strips candied bacon, cooked and chopped/diced 

4 large eggs
1 1/2 cups half-and-half or whole milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1/8 teaspoon basil
1/8 teaspoon salt
1 cup shredded sharp Cheddar cheese (or any cheese you want)

1 russet potato diced and sauteed in a pan
1/4 cup of onion diced

 candied bacon

Yield: 12 slices of bacon
Cook Time: 15 min
Prep Time: 15 min

Addicting. Seriously.


1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
12 slices center-cut bacon (don't use extra-thick bacon)


1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and set a rack on top (like a cookie cooling rack). Spray the rack with nonstick spray.
2. Mix the sugar and cinnamon in a bowl. Dip bacon slices in the cinnamon-sugar, coating both sides, and place the coated bacon strips on the rack. I like to poke the bacon into the grooves of the rack in a few places so your bacon will come out looking a little wavy.

3. Bake 15 to 20 minutes, or until the bacon appears to be caramelized and somewhat crispy. Watch closely after 15 minutes since the sugar can begin to burn when left in too long.

In a small bowl, whisk together the eggs, milk, thyme, basil, potato, salt and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese and potatoes. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad if you want, its good all by itself!
the quiche cooked at 375 F degrees for 35 minutes

adding the potatoes, bacon, cheese to the unccoked quiche

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