reunion quiche
I am providing breakfast for our Cousins Reunion in May. This is one of the recipes I developed. Baking in two 9" pie shells seems to give better results than baking in one larger dish. Swiss and Parmesan cheeses combine to give a different nuance of flavor. The rosemary is my "secret ingredient." It gives an unbelievable flavor to this quiche!
prep time
20 Min
cook time
50 Min
method
Bake
yield
16 serving(s)
Ingredients
- 2 - deep dish 9" pie shells, unbaked
- 18 ounces evaporated milk or half & half
- 8 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon whole rosemary, crushed fine
- 2 cups (8 oz) shredded swiss cheese
- 6 ounces canadian bacon, finely diced
- 1 bunch green onions, cleaned and chopped
- 1/2 cup grated parmesan cheese
How To Make reunion quiche
-
Step 1Preheat oven to 425°F. Thaw pie shells if frozen. Prick the bottom of each in a few places with the tines of a fork.
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Step 2Beat together milk and eggs until well blended. Stir in salt, pepper, and rosemary.
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Step 3Place 1 cup of shredded Swiss cheese in the bottom of each pie shell. Sprinkle each with half the diced Canadian bacon and half the chopped green onions.
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Step 4Stir the milk-egg mixture again to blend, then carefully pour half of mixture into each pie shell. Do not overfill. Sprinkle the tops of each quiche with half the grated Parmesan cheese. Place both quiches on a large baking sheet in case of overflow.
-
Step 5Bake the quiches for 40-50 minutes, until set in the center. Test with knife blade near center; it should come out clean. Cool at least 10 minutes before cutting and serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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