I made a traditional pie plate quiche and used a gift I bought my daughter to make a couple mini pies.(Progressive International 4 pc dough press set)
Creamy Quiche Lorraine
1 cup sour cream
1/2 cup bacon (cooked & crumbled) I used leftover ham
3/4 teaspoon salt (optional)
3/4 teaspoon Worcestershire sauce
1 dash pepper
1 1/2 cups cheddar cheese (shredded)
1 (9 inch) pie shells (We like the Pillsbury unroll & bake variety)
Prepare 9-inch pastry shell and bake for approximately 10 minutes until the crust seals to the bottom of the pie plate.Cool completely.
Beat the eggs and add all other ingredients.
Pour into the cooled pie shell.
Bake at 325° for 35-40 minutes until custard is set (will set further as it begins to cool).
Let cool for 5-10 minutes to finish 'setting', and then serve.
This quiche freezes well.
Read more at: http://www.food.com/recipe/creamy-quiche-lorraine-wow-em-101619?oc=linkback
|Ingredients (ham is shown below)|
|Beat eggs in bow, Magic Bullet or blender.|
|Trim & chop leftover ham into bite size pieces,|
add to egg mixture along with shredded cheese & spices.
|Prebake the pie crust. Then pour eggs, cheese & ham mixture into the crust.|
Bake 325 for 35 - 40 min.
|Finished product: Baked Ham Quiche|