Another item I baked last night- a mushroom, onion and cheese quiche. I haven’t baked a quiche in over a year (see earlier posts), so I was pleasantly surprised with how well this one turned out. For the crust, I used white flour, salted butter, and kneaded the dough by hand (which I find is the most effective as opposed to using my mixer).
I tried a different technique for the filling- instead of chopping the ingredients and beating them together with the egg and milk mixture, I blended them together in my magic bullet to achieve a smoother, more “pureed” consistency. It turned out extremely well!
Inspiration: A bacon net lacing into one solid layer of bacon on the bed of the entire quiche. Wall to wall bacon they say.
A last remnant of the age of quiches. I used to make quiches all the time, until I realized that people can only eat so much quiche. The crust here is made with veggie shortening which makes for a nice crisp crust; however not the best in taste. Filled with a four egg cream mixture and garnished with whole spinach leaves- this babe baked at 350 Degrees for roughly 25 minutes depending on how stiffy you want your eggs.
We took Yukon potatoes and quartered them in a microwave safe dish. The potatoes were microwaved on high for 13 minutes to give them a start before wrapping them in bacon and garnishing with pepper and an orange pepper. Broil on high, (or super-duper high for electric oven users) and your Man Bites will be ready once all bacon is deliciously and fully cooked-ly over the potatoes. Be sure to nearly (but not all the way) cook your potatoes in the microwave. The broiling stage is to cook the bacon, and any attempt to cook the potatoes further on this stage may result in burnt bacon.