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picket fence chef bill's big fat greek quiche |
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Picket Fence Chef Bill's "Big Fat Greek" QuicheSource: Chef Bill Kruger, Picket Fence, Phoenix, Arizona - azfamily.com 3 cups flour 1/2 cup shortening 2 pinches salt 1 1/2 cups milk 2 eggs 1/2 cup fresh spinach 1/4 cup bacon, cooked and chopped 1/4 cup sun-dried tomatoes 1/4 cup marinated artichokes or sliced Greek olives Combine flour, shortening, 1 pinch salt and 1/2 cup milk. Being careful not to overmix the dough, knead until well combined. Place dough in a deep 10-inch pie pan. Set aside. Combine eggs, 1 cup milk and 1 pinch salt; set aside. Layer bacon, spinach, sun-dried tomatoes and artichokes or Greek olives over the pie crust. Pour egg mixture over the vegetables and bacon. Place pie pan on a cookie sheet, then into a 325 degree F oven for 25 to 35 minutes. |
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