Ny Times Cooking Quiche

Here are the recipes for the basic pastry dough and for rustic fruit tarts using a variety of colorful fruits.

Ny times cooking quiche. 1 9- to 9½-inch tart shell made from Tart Dough recipe below partially baked and cooled. Turn the heat to medium-low cover and cook gently until the leeks are very soft but not browned stirring often 10 to 15 minutes. Drain on paper towels then chop coarsely.

Many are classic dishes. Blanch the bacon for 5 minutes in boiling water remove and pat dry. You can make it rich and decadent with the butteriest crust and heaps of cheese or you can lighten it up and pack it with flavorful veggies.

Quiche With Red Peppers and Spinach. Almond flour spread over the crust before baking adds flavor and absorbs juice to keep the. Reduce the oven heat to 325 degrees.

Quiches are done when they appear set but still moist in. This is a classic bacon and egg quiche in the Alsatian manner cheese or stewed onions are sometimes added though not traditional. Cook gently stirring until they begin to soften.

Salt 8 tablespoons butter 1 stick 14 cup cold. 1 9 Pie crust 4 slices of bacon 1 onion thinly sliced 1 cup of Gruyere cheese cubed ¼ cup of Parmesan cheese grated 4 Eggs lightly beaten 2 cups of heavy cream ¼ teaspoon of Nutmeg ½ teaspoon of salt ¼ teaspoon of white pepper. Center a rack in the oven and preheat the oven to 425 degrees.

Put the butter in a 10-inch heavy-duty ovenproof skillet over medium heat. Place bacon in a large skillet and fry over medium-high heat until crisp. This yeasted dough is a cross between a pizza dough and pie crust dough.