Food on the Hill: Cooking for Valentine’s Day II

Submitted by Carol A. Clark
on February 12, 2013
- 1:58 pm

This Week’s Recipe:

Quiche Lorraine

Photo by Sue York/ladailypost.com

For Valentine’s Day, I have two recipes that ANYONE can cook. I feel it is very important that you show the people that you love (sweethearts, family and friends) that you think they are important. Surprise your loved ones with a great dinner. Last week’s recipe was Cherry Chocolate Cake. This week’s is as easy as you can get, if you can make scrambled eggs you can make this. I tried to get everything in this dish pre-made, and that is what makes it so easy. Special thanks to Sam Montoya for helping to show how easy this dish is to make.

Ingredients:

One preformed pie crust (in the freezer section)

One box of pre-cooked bacon, crumbled

1/3 cup milk

1 cup heavy cream (*must be non-sweetened)

4 eggs

1 cup grated cheddar cheese

1 cup grated gruyere cheese (in the specialty cheese area)

1 tablespoon chopped chives

1 pinch of nutmeg if desired

salt and pepper to taste

Directions:

Photo by Sue York/ladailypost.com

Pre-heat oven to 350 degrees. Place a sheet of foil in the bottom of the pie crust and place some dried beans in one layer on top of that. This will help keep the bottom of the pie crust from rising during the pre-bake. If you do not have any dried beans, just skip this step. Pre-bake the pie crust for 20 minutes. Do not forget to set a timer for 20 minutes!

Photo by Sue York/ladailypost.com

When you take the crust out, set it aside. In a large bowl mix the eggs, milk and cream together vigorously for about 1 minute. Add bacon. Cheese, spices and chives, mix gently.

Photo by Sue York/ladailypost.com

Place the pie shell on a cookie sheet and pour the egg & cheese mixture into the shell. Bake at 350 degrees for 35 minutes. Do not forget to set the timer!

Photo by Sue York/ladailypost.com