12 eggs
3 cups half and half
4 slices bread, cubed
1 tsp. salt
Pepper to taste
Onion to taste
2 cups broccoli florettes, cooked and cooled
Precooked ham slice, cubed
1 cup grated Swiss cheese (I sometimes add more)
Beat eggs and half and half, add remaining ingredients. Store in covered bowl overnight. Bake in 9x13 prepared pan for approximately 55 minutes, at 350 degrees. Let sit for 10 minutes before cutting. Serves 12.
Subscribe to:
Post Comments (Atom)
.JPG)
Posts
7 comments:
Yum. I'll be right over.
Thanks for posting the recipe. I made it today with orange glazed blueberry scones. It was a big hit.
By the way, Christine insists that because it doesn't have a crust, it's not a quiche.
Orange Glazed Blueberry Scones
Copyright 2001 Television Food Network, G.P. All rights reserved
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream (I used half and half)
1 egg
1 pint fresh blueberries
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked (I forgot this step, but it didn't seem to matter). Fold the blueberries into batter, being careful not to bruise (yeah right. Don't worry about it). Drop large tablespoons of batter on an ungreased cookie sheet (I made a round loaf shape and cut them into triangles).
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze (I didn't have time to wait for them to cool, so the glaze oozed into the scones. It was delicious).
Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested
To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
I also didn't sift anything.
Sounds yummy...and your son's is interesting too...
Elizabeth
What is half and half, please? I'm sure I knew once but I can't remember. Is this recipe supposed to be put in pastry to make it a quiche?
It's half cream/half milk. You can find it in the dairy section of any grocery store in the US, but I don't think I saw it anywhere when I was in England.
Can you tell me what creme fraiche is?
Actually, my recipe calls itself "Quiche Lorraine" - if I recall, that means it isn't in a pastry shell, the sliced bread takes the place of that.
Post a Comment