Egg Bacon Flan Food

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EGG AND BACON QUICHE (CRUSTLESS)



Egg and Bacon Quiche (Crustless) image

This probably has to be the easiest quiche ever! I'm not sure where the recipe came from, but mum would make it all the time and it's just so nice as it isn't too heavy. If desired, you could add 1 cup grated zucchini (excess moisture squeezed out) or a can of creamed corn to the mixture or add some tomato slices to the top of the quiche before baking.

Provided by Hayley_11

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 eggs, lightly beaten
1 1/2 cups milk
1 cup grated cheese
1 tablespoon butter, melted
1/2 cup self-raising flour
1 onion, diced
3 slices bacon, diced
zucchini, creamed corn, tomato slices (optional)
chopped fresh parsley, to taste
pepper, to taste

Steps:

  • Preheat oven to 180°C.
  • Combine all ingredients together in a large bowl.
  • Pour mixture into a greased pie plate or cake pan.
  • Bake for approximately 1 hour or until quiche has set.

Nutrition Facts : Calories 377.4, Fat 24.7, SaturatedFat 12, Cholesterol 208.7, Sodium 731.5, Carbohydrate 21.4, Fiber 0.8, Sugar 1.5, Protein 17.1

CLASSIC BACON AND EGG QUICHE



Classic Bacon and Egg Quiche image

This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.

Provided by David Tanis

Categories     breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
3 large eggs
3/4 cup crème fraîche
1/2 cup milk
1/2 teaspoon kosher salt
Black pepper, to taste
About 1/8 teaspoon grated nutmeg
Pinch cayenne
1/4 pound thick-cut bacon, sliced into 1/4-inch lardons
2 ounces grated Gruyère, optional

Steps:

  • Bake chilled dough in a 9 1/2-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
  • Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
  • Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
  • Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 0 grams

BACON SWISS QUICHE



Bacon Swiss Quiche image

Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side. -Colleen Belbey, Warwick, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1/4 cup sliced green onions
1 tablespoon butter
6 large eggs
1-1/2 cups heavy whipping cream
1/4 cup unsweetened apple juice
1 pound sliced bacon, cooked and crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 350°. Line a 9-in. pie plate with crust; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. , In a large bowl, whisk eggs, cream and juice. Stir in bacon, salt, pepper and green onions. Pour into crust; sprinkle with cheese., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in parchment and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 739 calories, Fat 60g fat (31g saturated fat), Cholesterol 359mg cholesterol, Sodium 781mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

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