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Monthly Stonewall Jackson Kitchen Recipes
Recipe of the Month
Peter's "Killer" Quiche ~ A New SWJ Signature Breakfast
If this isn't the
best Quiche you ever had, we will be surprised. It has received
nothing but Raves from our guests, and we are making it a Signature
Breakfast, putting it in the famous class with our Eggs Benedict
Nova Scotia, Croissant French Toast, Stonewall Hash, and of course,
our succulent Jackson Omelets! The "Killer" Quiche is a variation
of Lorraine.
Preheat oven to 375
F with catch baking sheets on the lower rack
Liquid
Ingredients- 8 Grade A Large Eggs
1 Cup Heavy Cream
1/2 Cup Half and Half
Salt and pepper (coarse grind) to
taste...be generous with the pepper!! (It looks good too!)
Blend or whisk thoroughly:
2 Cups coarsely chopped fresh baby spinach
2 lbs. Bacon rendered
and crumbled (Fresh Sausage can be used too)
1 lb. Jarlsberg Swiss
Cheese, coarsely grated (Jarlsberg is a Semi Soft Part Skim Milk
Sweet Cheese, Lucerene is similar if
Jarlesberg is not
available).
Use either two- 8"
pie shells in shallow aluminum pans, or one large 9" deep dish pie
plate with a pre-rolled crust (for the latter, bake an additional 15
- 20 minutes).
Layer freshly
chopped Spinach, then crumbled bacon and finally the grated Swiss
cheese so it is rounded (it will all settle down as it
bakes). Gently top with the liquid ingredients, fill until it is
1/2 to 1/4 inches below the top of the pie crust., Use baking sheets
underneath as it bakes it may spill over a little,
Bake smaller pie
shells (aluminum) 35 - 40 minutes, larger (glass, deep dish) pie
plates 50 - 55 minutes. To brown top of quiche if not as brown as
you want it, broil final 3-4 minutes, or until desired color/texture
is reached.
Enjoy, Bon Appetito!!
Peter
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