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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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The hit of every annual fundraising brunch as Well Fargo Business Direct Services! Ingredients:
15 eggs |
3 cups half-and-half cream |
3 cups mixed grated cheese (i usually use 2 entire 8 oz bricks, 1 jack & 1 colby, which gives some tasty extra cheesiness., bran) |
2 (8 ounce) packages , bacon. (3 can work if you want extra bacon-y!) |
3/4 cup chopped onion |
2 chopped bell peppers (= approx. 1 1/2 cups. if making two quiches, it's convenient to use half-each of a red + yellow + gr) |
orange |
6 tablespoons chives |
nutmeg |
1 small handful cornmeal |
1 pinch nutmeg (to taste) |
Directions:
1. (May be done the night before!) Cook the bacon, grate the cheese, & chop & saute the veggies. Let the bacon dry a bit, then shred. The food processor is your friend.
2. The day of, preheat the oven to 350. Mix the eggs & cream. Oil (or butter) dishes, sprinkle corn meal on the bottom, and layer ingredients. (Avoid the temptation to mix ingredients like chives directly with the egg, since they pool up wherever you pour the egg into the dish.).
3. Pour in the egg mixture & sprinkle any chives on top. (Recommend leaving 1/4” or more of space below the top of the dish, as the quiche will well up & want to spill over.).
4. Cook for 1 hour, watching it closely. (The recipe says 45 minutes for a smaller quantity, and we’ve had shorter & longer cook times based on oven performance & cheese moisture content.).
5. If cooking more than one, switch their oven positions halfway through! (If cooking a Veggie one, start with Veggie the bottom so that by the time things might drop over, the top Veggie drops onto the bottom Meat.).
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