Recipe of the Week

Okay, Jen’s submission of the salad is, as I said earlier, the best salad I ever had….so here’s something that would go well with that at brunch or something like it….That’s right. I got something here, people and it’s good.

Quiche—here’s the real recipe, then I’ll give my special, super tasty modified version.

Ready made pie crust
4 eggs
1 pint of heavy cream
bacon, crumbled or other meat you like, or not

Mix it all together and bake at 350 for 55 minutes…

Now, upon much experimentation, this is what I came up with and it kicks culinary butt. I have official tasters to verify the quality upon request…

six eggs (I like it eggier, not so fluffy and milky)
1/4 to 1/2 pint of heavy cream (I don’t have an exact amount, but I think it’s on the lower end)
two cups of shredded cheddar cheese
1/4 crumbled feta cheese
several pinches of Le Gruyere cheese

Mix all that together and put it in the pie crust.

Then, layer more shredded cheddar on top with a little Gruyere in the mix…
Finally slice a tomato and gently place four slices on top of the cheese (it won’t sink if you’re gentle) and bake for 60 minutes…

Sorry for the unclear amounts, I make it up as I go and I like the strong cheese mixed in with milder tastes, so it’s not overwhelming, but is more interesting than plain cheddar…

It’s good, I’m telling you…let me know what you think or how you’ve modified it…

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