My husband and I went to a cooking class. Ever since then we have gotten way more into cooking. We made these amazing bacon quiches. Did you see the bacon we used for the recipe? They tasted even better than they look. They pre-made the dough and baked it so we didn’t have to do anything with the crust, but here is a recipe that looked good. Below are the other two recipes!
1 tablespoon unsalted butter
1/2 pound thick cut bacon, sliced into 1/4 inch lardons
4 large eggs
3/4 heavy cream
pinch of nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1 3/4 shredded Emmenthaler cheese
Melt the butter in a medium sauté pan over medium heat. Add the bacon and sauté until the lardons are crispy, about 6 to 7 minutes. Remove from the heat and set aside. In a medium bowl, whisk to get the eggs, cream, nutmeg, salt and pepper just until blended.
To assemble: Place the tart shell pans on a baking sheet. Spread the cheese evenly over the bottom of the shell. Spread the bacon evenly over the cheese. Slowly pour the egg mixture over the bacon, being careful to ensure it does not overflow the shell.
Bake until the quiche is light golden brown on top and cooked through to the center, about 20 to 25 minutes for the targets. to test if the quiche is done, gently shake the tart pan; the filling should not jiggle. Transfer the tart pan to cooling rack and let rest for 10 minutes. If using the 12-inch tart pan, carefully slip out the bottom and allow the tart to cool for another 10 minutes before serving.
2 tablespoons white vinegar
1/2 teaspoon dijon mustard
4 tablespoons mild extra virgin olive oil
1 tablespoon finely minced shallot
kosher or sea solt
freshly ground black pepper
12 cups mixed greens
For the salad: In a small bowl, whisk together the vinegar and mustard. Slowly whisk in the olive oil to form an emulsion. Whisk in the shallots. Season to taste with salt and pepper if needed.
Place the mixed greens in a large bowl and toss the dressing. Serve with the quiche.