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crustless quiches.

Crustless quiches.

Simple, gang.

3 eggs.
2 cups of heavy cream.
a dash of nutmeg
black pepper.

To which you add *anything you want*. Whatever you need to use up in the fridge? Use that. In my case it was caramelized onions, cooked bacon, chopped cooked ham and grated goat's milk cheddar. But really, go nuts, and use anything you want.

I added some dill. Considering the other ingredients I didnt add salt.

fill up ramekins and put them in a dish with high sides(this is a cake pan.)
Put them in a COLD oven (this is important)and fill the dish with water so it comes about halfway up the sides of the ramekins.

Oven to 325F (roughly 165c)

Leave it alone for 45 minutes, then begin to check them. They should be good to go between 45min to an hour. Test them with a toothpick. They don't need to come out completely clean- but they do need to be set in the middle.

Pull them out. They will deflate slightly after they cool.

Eat.

Comments

( 4 comments — Leave a comment )
ogew
Jan. 12th, 2011 06:16 pm (UTC)
Will This work without using cheese?
bronxelf_ag001
Jan. 12th, 2011 08:02 pm (UTC)
sure. It will work with anything. The only things that you have to keep are the eggs and cream.
ever_failing
Jan. 12th, 2011 09:47 pm (UTC)
I'm totally going to out myself here, but... Is heavy cream the same thing as crème double?
bronxelf_ag001
Jan. 12th, 2011 11:43 pm (UTC)
Yes. Whatever you make homemade whipped cream from? Use that.
( 4 comments — Leave a comment )

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