Time 1h Yield 8 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. , Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
Time 1h25m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan. Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels. Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan. Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Let stand 10 minutes before serving.
Time 50m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Crumble bacon in to the bottom of the pie shell. Sprinkle shredded cheese over the bacon. Saute green onions in bacon grease and sprinkle over cheese. Beat eggs, half& half& milk together, then add remaining ingredients. Pour into the pie shell and bake at 350 degrees for 45 minutes.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan. In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute. Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan. In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell. Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.
Time 50m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook ground beef and onion until beef is browned and onion is tender; drain. Stir in the salt, oregano, garlic powder and pepper. In a large bowl, whisk the eggs, milk and mayonnaise; stir into meat mixture. Fold in cheeses. , Pour into pastry shell. Bake, uncovered, at 350° or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Time 16m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350°F Coat 9 inch fluted tart pan with removable bottom with cooking spray. Using 8 sheets of phyllo dough, spray one sheet with cooking spray. Arrange on bottom and up sides of pan. Repeat, covering pan and rolling dough up and over sides. Set pan on jelly-roll pan. Sprinkle 1/3 cup of cheese over phyllo. Add vegetables. In bowl, beat eggs, milk, salt and pepper; pour over vegetables. Top with 1/3 cup cheese. Bake 45 minutes.
