Quiche with Bacon, Swiss Cheese and Chives

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Categorized Under: All Recipes, Breakfast, Brunch, Casseroles, French
Dated: 8 May 2009
Comments: 0

Recipe: Quiche with Bacon, Swiss Cheese and Chives

Summary: Recipe courtesy Molly Fowler, The Dining Diva

Ingredients

  • Ingredients
  • 1/2 lb Bacon, cooked crisp, drained and crumbled
  • 2 Cups Swiss Cheese, divided
  • 3/4 Cup Sliced and chopped mushrooms
  • 1 Tbsp Snipped fresh Chives
  • 5 Eggs
  • 1/4 Cup Mayonnaise
  • 1 Cup Heavy Cream
  • 1 tsp Cavendar’s seasoning

Instructions

Preheat oven to 350°. Put pie crust in a 9-inch pie plate, or removable bottom tart pan. Spread 1 cup Swiss cheese over the bottom of the crust, top with bacon, mushrooms, and chives, then add second cup of cheese. Beat together the eggs, mayonnaise, cream and seasonings. Pour over ingredients in the pie crust. Bake one hour or until set. A table knife inserted in the center will come out clean. Let quiche cool 10 minutes before slicing and serving.

Meal type: brunch

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Creamy Lemon Rice

Posted by admin
Categorized Under: All Recipes, Casseroles, Side Dishes
Dated: 8 May 2009
Comments: 0

Serves 6

4 Tbsp Unsalted butter
1 Cup Long grain rice
Grated zest of 1 large lemon
2 Cups Chicken broth, boiling
1 tsp Salt
2 Tbsp Lemon juice
½ Cup Whipping cream (or more if desired), heated
2 Tbsp Minced fresh herbs (parsley, dill, tarragon, basil or a combination)

Melt butter in a medium saucepan.  Add rice and lemon zest, stir to coat, and cook, stirring often, over medium heat for about 5 minutes. The rice grains will become opaque, but not browned. Add hot broth and salt (why hot broth? It doesn’t cool down the pot, which would increase the cooking time). Reduce heat, cover, and simmer for about 20 minutes until liquid is absorbed.  Stir in lemon juice and heated cream.  Increase heat slightly and stir until most of the cream has been absorbed.  Stir in fresh herbs.  Serve immediately.

Make Ahead Tip: The day before, prepare the rice with the lemon zest, broth and salt and directed. Cool, put into a microwave safe container, and refrigerate. Before serving, heat in microwave, stir to “fluff”, then add lemon juice, hot cream and fresh herbs.

Recipe courtesy Molly Fowler, The Dining Diva

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