Tag Archives: eggs

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche
 
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An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Author:
Recipe type: Breakfast - Brunch
Cuisine: French
Serves: 6 serving
Ingredients
  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • ½ cup onion, sliced
  • ¾ cup milk
  • 2 eggs, beaten
  • 1 cup Cheddar cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon parsley, chopped
  • Pinch of sugar
  • Pinch of nutmeg, freshly grated
  • Dash of hot sauce
  • Paprika
Instructions
  1. Preheat oven 350 F.
  2. Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  3. Fry the bacon in skillet until crisp.
  4. Remove from skillet, drain on toweling and crumble.
  5. Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  6. In a large bowl, combine milk, eggs, ¼ cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  7. Stir in the bacon and onion.
  8. Pour into the prepared pie shell.
  9. Sprinkle the remaining cheese on top.
  10. Sprinkle with the paprika.
  11. Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Asparagus Tart

Asparagus Tart

A brunch idea:  An Asparagus Tart

A brunch idea: An Asparagus Tart

Each spring we look for daffodils, tulips, green grass and dandelions.   Then we look for the bunches of asparagus in the produce departments of the grocery.  Asparagus is now available all year round, but it is in the spring the stalks and tips are tenderest.  Also let’s face it, a better price per bunch.

Asparagus can be used many ways, it is good mixed in a melange of roasted vegetables seasons with olive oil, Netta Belle’s Choice® Rosemary, Netta Belle’s Choice® Flavour-Enhancer Spice Blend,  Netta Belle’s Choice® Crushed Red Pepper, Netta Belle’s Choice® Oregano Flakes and Netta Belle’s Choice® Sea Salt.

Asparagus Tart
 
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Spring time asparagus surrounded with a custard filling, great for breakfast, brunch, lunch or late time supper. Excellant to be served warm or room temperature.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 8
Ingredients
  • Caraway Pie Dough, a 10 inch single crust
  • 1½ cups all-purpose flour
  • ⅛ teaspoon Netta Belle's Choice Sea Salt
  • ½ teaspoon caraway seeds
  • 5 tablespoons cold unsalted butter, diced
  • 2 tablespoons cold vegetable shortening, diced
  • 2-3 tablespoons ice water
  • Custard Filling
  • 1 pound thin asparagus spears
  • 4 ounces cream cheese, room temperature
  • 4 eggs
  • 1 cup heavy cream or 1 cup undiluted evaporated milk
  • ¾ teaspoon salt
  • ½ teaspoon Netta Belle's Choice Granulated Black Pepper
  • 4 drops of hot pepper sauce
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Make the Caraway Pie Dough
  2. Mix flour, salt and caraway seeds together in food processor.
  3. Add butter and shortening.
  4. Process until mixture resembles coarse cornmeal.
  5. Add the ice water until the dough will stick together.
  6. Roll into a ball, flatten into a disk.
  7. Wrap in plastic wrap to refrigerate 30 minutes.
  8. Roll dough out to fit a greased 10 inch pie plate or tart pan.
  9. Prick dough lightly with a fork.
  10. Preheat oven to 425 F.
  11. Custard Filling
  12. Wash and trim bottom ends off the asparagus.
  13. Cut into 2½ inch pieces.
  14. Blanch for 3 minutes in boiling water, drain and rinse in cold water.
  15. Save asparagus tips separately.
  16. In a bowl, blend the cream, cream cheese and eggs, one at a time. It will be lumpy.
  17. Blend in the salt, pepper and hot pepper sauce.
  18. Spread the asparagus stalks evenly over the dough.
  19. Pour in half of the custard filling.
  20. Bake 15 minutes on the lowest shelf of the oven.
  21. Remove from oven; pour in the remaining filling.
  22. Arrange the asparagus tips around the edge of pie.
  23. Sprinkle with Parmesan cheese over the top.
  24. Reduce temperature of the oven to 375 F.
  25. Return to the bottom shelf of the oven to bake 40 minutes.
  26. Test for doneness: when a knife inserted in the middle comes out clean.
  27. Rest the tart for 15 minutes before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Recipe inspired by The Best of Food and Wine, 1990,  pp 193-94.

 

Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Roasted Red Pepper Deviled Eggs

Deviled Eggs

Decorated eggs have become a symbol of Easter and almost synonymous with the holiday with Easter Egg Hunts, chocolate Easter eggs, and Easter baskets and chicks.  Deviled eggs are a popular menu item for Easter Dinners.  The mixed greens blog.com/2009/07/22/seasons-eating-what-is-deviled-egg/ did the research on the meaning of deviled.  In 18th century England any food that had a spicy condiment was referred to as ‘deviled’.  Mustard is the spicy ingredient in cookbookinabox® recipe of Roasted Red Pepper Deviled Eggs.

Roasted Red Pepper Deviled Eggs

Ready for Easter Dinner

Ready for Easter Dinner, picnic or carry-in dinner.

Roasted Red Pepper Deviled Eggs
 
Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
Author:
Recipe type: Salads
Cuisine: American
Serves: 12
Ingredients
  • 6 hard boiled eggs
  • 3 tablespoons mayonnaise
  • 2 heaping tablespoons sweet pickle relish
  • 4-6 drops of hot pepper sauce
  • Netta Belle's Choice Sea Salt to taste
  • Netta Belle's Choice 100 % Black Pepper to taste
  • Netta Belle's Choice Flavour-Enhancer Spice Blend to taste
  • 2 tablespoons of thinly sliced roasted red bell peppers
  • Chopped cilantro
Instructions
  1. After boiling eggs, cut lengthwise, putting yolks into a bowl.
  2. Mash the yolks to medium size pieces.
  3. Add the remaining ingredients except roasted red peppers and cilantro.
  4. With a wire whisk, beat yolks and ingredients until smooth.
  5. Fill the egg white cups using a pastry bag with large decorative tube.
  6. Add thin slices of roasted red pepper across top.
  7. Decorate plate with chopped cilantro.
  8. Refrigerate until ready to serve.
Notes
Put whole hard boiled eggs in a jar of pickled beet juice to dye the eggs pink.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Links:

Honey-Bacon Cheese Deviled Eggs from With a Blast

Deviled Egg Salad Recipe from Simply Recipes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com  All rights reserved.