Eggs are traditionally used in a variety of methods, from scrambles to desserts and baking. A tender pie crust plus a savory filling adds up to a delicious and traditional ham-and-cheese quiche that even the gluten-averse can get pleasure from. Prepare lardons: Heat a medium, dry skillet over medium warmth, then add lardons and cook dinner until they start to brown, about eight minutes.
Skip the bacon or pancetta and add 1 to 2 ounces smoked fish to the quiche as an alternative. Pie weights Empty tart crusts are often prebaked (a course of known as blind baking) before they’re filled and returned to the oven to finish. Reheat from frozen, in a preheated oven, for 15-20 minutes, or until piping hot throughout.
Grease a metal cupcake tin and pour the mixture into every cup filling it ¾ of the best way. We’re all about good recipes, and about quality …