TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	bacon	3.0	slices	None
	tarragon	0.25	teaspoons	None
	eggs	4.0		None
	flour	1.0	Tbsp	None
	ground pepper	0.25	teaspoons	None
	milk	183.0	milliliters	None
	onion	120.0	grams	None
	parmesan cheese	25.0	grams	None
	pie crust dough	1.0		None
	swiss cheese	54.0	grams	None
	thyme and nutmeg	1.0	pinch	None
	whipping cream	297.5	milliliters	None

bacon

Qty: 3.0

Metric: slices

Price: None

tarragon

Qty: 0.25

Metric: teaspoons

Price: None

eggs

Qty: 4.0

Metric:

Price: None

flour

Qty: 1.0

Metric: Tbsp

Price: None

ground pepper

Qty: 0.25

Metric: teaspoons

Price: None

milk

Qty: 183.0

Metric: milliliters

Price: None

onion

Qty: 120.0

Metric: grams

Price: None

parmesan cheese

Qty: 25.0

Metric: grams

Price: None

pie crust dough

Qty: 1.0

Metric:

Price: None

swiss cheese

Qty: 54.0

Metric: grams

Price: None

thyme and nutmeg

Qty: 1.0

Metric: pinch

Price: None

whipping cream

Qty: 297.5

Metric: milliliters

Price: None

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Instructions

Step 1: Preheat oven to 325 degrees F.

Equipment:

• oven

Step 2: Place pie crust dough onto a lightly floured surface and unroll it.Using a rolling pin, roll crust into a circle about 13 inches in diameter.

Ingredients:

• pie dough
• crust
• roll

Equipment:

• rolling pin

Step 3: Place crust into a spring form pan and fold the edge of the crust to the outside of the pan, pressing it into the sides of pan. (This is so crust doesnt shrink in baking.)Prick crust all over bottom and sides with a fork.

Ingredients:

• crust

Equipment:

• frying pan

Step 4: Bake, uncovered, until crust begins to brown just slightly, about 7 minutes.

Ingredients:

• crust

Equipment:

• oven

Step 5: Remove from oven and set aside.While crust bakes, cook bacon in a medium skillet over medium heat until very crisp and brown on both sides, about 8 to 10 minutes.While bacon cooks, peel and mince onion, and set aside.When bacon is done, remove to a plate lined with paper towels, blot any extra fat, and set aside.

Ingredients:

• bacon
• crust
• ground meat
• onion

Equipment:

• paper towels
• frying pan
• oven

Step 6: Remove all but about 1 teaspoon of the fat in the skillet, add onion and cook until translucent, about 4 to 5 minutes.Scatter onions and half of cheeses evenly over crust bottom. Set aside.Finely chop bacon, and scatter half of it over cheese in crust. Set remaining bacon and cheese aside.Break eggs into a blender container.

Ingredients:

• cheese
• onion
• bacon
• crust
• egg

Equipment:

• blender
• frying pan

Step 7: Add cream, milk, flour, pepper, tarragon, thyme and nutmeg, and process on high until very foamy, about 1 minute.

Ingredients:

• tarragon
• nutmeg
• pepper
• cream
• all purpose flour
• thyme
• milk

Step 8: Pour half of egg mixture into pie crust.Scatter in remaining bacon and cheese.Top with remaining egg mixture.

Ingredients:

• pie crust
• cheese
• bacon
• egg

Step 9: Bake, uncovered, until top is light brown and quiche is just set (center should still jiggle very slightly) 55 to 60 minutes.

Equipment:

• oven

Step 10: Remove from oven and cool at least 15 minutes before removing sides of spring form pan.Quiche may be cooled to room temperature and frozen, still in pan and covered tightly with both plastic wrap and foil, for up to 2 weeks. Defrost in refrigerator 2 days, bring back to room temperature and reheat 5 minutes, uncovered, in a 300-degree oven before preparing to serve. Alternately, quiche can be refrigerated for up to two days. Follow directions above for reheating.To serve, cut quiche crust away from the spring form pans side with a serrated knife, leaving about a 1-inch crust side above filling of the quiche.

Ingredients:

• crust
• wrap

Equipment:

• serrated knife
• plastic wrap
• aluminum foil
• oven
• frying pan

Step 11: Remove sides of spring form pan, slice and serve.

Equipment:

• frying pan