This recipe was found in the local Boulder paper. I have made this for Easter and Christmas, wedding and baby shower brunches. I like it because it is gluten-free, has few ingredients and always turns out delicious. I took the photo right out of the oven; so you can see the fluffy souffle-like appearance. But like a souffle, the quiche does fall. I have reheated and froze the cooked quiche with great results. Simply thaw and reheat at 350-degrees till hot. I like to reheat in the oven rather that the microwave.
Ingredients:
- 6 large eggs, beaten
- 1 cup heavy cream (I prefer Organic Valley)
- 1 cup grated cheese ( such as Swiss, Gruyere or Cheddar; I like Gruyere)
- 1/2 cup crisp bacon or ham (Applegate bacon is great); optional
Directions:
In a medium bowl beat eggs till fluffy and then add the cream and beat once again. Fold in cheese and bacon and pour into a buttered pan. A 10-inch glass pyrex pie dish works great.
Bake at 350-degree oven for 40 minutes until middle is set and top is golden brown.
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