Classic Quiche Lorraine Recipe

Ingredients:

6 strips crisp cooked bacon, crumbled
1/2 cup grated swess chesse
3 green onions, chopped
1 quiche pastry
1 1/2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
Dash cayenne
1 cup milk
1 cup whipping cream
4 eggs

Preparation Method:

Reserve 2 tablespoons each of bacon and cheese and 1 tablespoons onion. Sprinkle remaining bacon, cheese and onion over bottom of microwaved quiche pastry (right).

In 1-qt. measure mix flour, salt, nutmeg and cayenne. Gradually stir in milk and cream. Microwave at Medium High 7 to 8 Minutes. Stir every 2 minutes.

In 1-qt. casserole beat eggs. Stir in hot liquid. Microwave at Medium High 1 to 2 Minutes, stirring every 1/2 minute, until thick. Pour into pastry. Top with bacon, cheese, onion and, if desired, paprika. Microwave at Medium High 6 to 8 minutes, rotating dish 1/4 turn every 2 minutes, until almost set. Let stand 5 minutes.
Makes 1 (9-in.) quiche, about 6 servings.

January 29 2008 | Egg Recipes | No Comments »

Poached Eggs With Spanish Sauce Recipe

These are Known as Huevos Rancheros in the south western United states.

Ingredients:

1/3 cup finely chopped onions
1/3 cup finely chopped green pepper
1 clove garlic, crushed
2 tablespoons cooking oil
1 can (16-oz.) tomatoes, drained
1 to 2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
4 poached eggs
1/4 to 1/2 cup shredded cheddar cheese

Preparation Method:

In 1-qt. casserole stir together onion, green pepper, garlic and oil. Microwave at High 3 to 4 Minutes, until onion is tender.

Add tomatoes, chili powder, salt, pepper and oregano. Microwave at High 5 to 7 minutes, stirring after 3 minutes, until thickened and hot.

Place poached eggs on serving plates.Spoon sauce over eggs. Sprinkle with cheese. Makes 2 to 4 servings.

January 28 2008 | Egg Recipes | No Comments »