Time 50m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
PLAIN:. Preheat oven to 350°F. Fill crust(s) with dry beans or marbles and bake 10 minutes. Combine eggs and yogurt, set aside. Sweat onions in butter or oil, season with salt, pepper and nutmeg. Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top. Bake in 350°F oven for 40 minutes. Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze. To finish, bring to room temperature and finish baking at 350°F for 10 minutes. Serve lukewarm/room temperature. FANCY:. Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!
Time 1h Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.
Time 55m Yield 1 quiche, 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350. Warm oil in pan and cook onions for 5-10 minutes until translucent. Add the spinach, cover, and cook another 3 minutes until the spinach is wilted. Remove the lid and let the water evaporate a few minutes; if you used frozen spinach you may need to drain the water as well. In a medium sized mixing bowl, beat the eggs, yogurt, salt, nutmeg, paprika, and Spike together. Fold liquid mixture gently into spinach mixture, then add cheese and mix well. Pour into an 8 or 9 inch pie plate, and bake 40 minutes, or until center is set. Let the quiche sit to rest on the counter for 10 minutes before serving.
Time 6h45m Yield 16 Number Of Ingredients 2 Steps:
Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over. Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir. Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
