| previous | next |
Title: Quiche in a Crust
Categories: Pie Egg Main
Yield: 4 Servings
| 14 | sl | Bread |
| 90 | g | Butter, melted |
| 1 | ts | Vegetable oil |
| 3 | Bacon slices, chopped | |
| 1 | md | (150g) onion, chopped |
| 2 | md | (260g) tomatoes, sliced |
| FILLING | ||
| 4 | Eggs, lightly beaten | |
| 3/4 | c | (180ml) sour cream |
| 3/4 | c | (180ml) milk |
| 3/4 | c | (90g) grated tasty cheese |
| 1 | tb | Chopped fresh basil |
| 1 | tb | Chopped fresh parsley |
Remove crusts from bread. Roll bread with a rolling pin until thin. Brush both sides of bread slices with butter, cut each in half diagonally. Press bread over base and sides of shallow ovenproof dish (2 litre/8-cup capacity). Bake in moderately hot oven about 10 mins or until lightly browned and crisp. Reduce oven to moderate.
Heat oil in pan, add bacon and onion, cook, stirring, until onion is soft; drain on absorbent paper. Place tomato slices over prepared base, reserving 6 slices; top with bacon mixture, filling, then reserved tomato slices. Bake in moderate oven about 40 mins or until browned and set.
Filling: Combine all ingredients in jug; mix well.
* Not suitable to freeze * * Not suitable to m/wave *
Posted by : Sue Rykmans.
| previous | next |