Post by Chris in NM on May 2, 2003 12:05:31 GMT -6
Quiche Lorraine Appetizers
found on a package of Gold Medal Wondra flour.
pastry (below)
6 slices bacon, crisply cooked and crumbled
3/4 c. shredded natural Swiss cheese (6 oz.)
2 tbl. finely chopped green onions with tops
2 eggs
1 c. whipping cream
1/4 tsp. salt
dash of ground red pepper
Heat oven to 475 degrees. Prepare pastry, press in bottom and 3/4 inch up sides of ungreased square pan (8 x 8 x 2 inches). Prick bottom and sides with fork. Bake 10 minutes. Sprinkle bacon, cheese and onions over crust. Beat eggs slightly' beat in remaining ingredients. Pour over onions. Reduce oven temperature to 325 degrees. Bake until knife inserted in center comes out clean, 20 to 25 minutes. Let stand 10 minutes before cutting. Cut into bars, about 2 x 1 inch. Makes 32 appetizers.
Pastry:
1/3 c. plus 1 tbl. shortening
1 c. Gold Medal Wondra flour
2 to 3 tbl. cold water
1/2 tsp. salt
Cut shortening into flour and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until pastry forms a ball and leaves side of bowl.
found on a package of Gold Medal Wondra flour.
pastry (below)
6 slices bacon, crisply cooked and crumbled
3/4 c. shredded natural Swiss cheese (6 oz.)
2 tbl. finely chopped green onions with tops
2 eggs
1 c. whipping cream
1/4 tsp. salt
dash of ground red pepper
Heat oven to 475 degrees. Prepare pastry, press in bottom and 3/4 inch up sides of ungreased square pan (8 x 8 x 2 inches). Prick bottom and sides with fork. Bake 10 minutes. Sprinkle bacon, cheese and onions over crust. Beat eggs slightly' beat in remaining ingredients. Pour over onions. Reduce oven temperature to 325 degrees. Bake until knife inserted in center comes out clean, 20 to 25 minutes. Let stand 10 minutes before cutting. Cut into bars, about 2 x 1 inch. Makes 32 appetizers.
Pastry:
1/3 c. plus 1 tbl. shortening
1 c. Gold Medal Wondra flour
2 to 3 tbl. cold water
1/2 tsp. salt
Cut shortening into flour and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until pastry forms a ball and leaves side of bowl.