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The Watercooler
If I give you a list of ingredients, can you....
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<blockquote data-quote="Hopeless" data-source="post: 113921" data-attributes="member: 4409"><p>When we have a carry in at work, this is always requested.</p><p></p><p>My suggestion is for a quiche - but you need to buy eggs.</p><p></p><p>1 - 9 INCH FROZEN PIE CRUST THAWED</p><p>8 STRIPS OF LEAN BACON COOKED AND CRUMBLED or SAUSAGE</p><p>4 LARGE EGGS</p><p>1 CUP OF LIGHT CREAM OR MILK</p><p>1/8 TEASPOON PEPPER</p><p>1/8 TEASPOON SALT</p><p>1 CUP OF SHREDDED SHARP CEDDAR CHEESE</p><p></p><p>PRICK THE BOTTOM OF THE PIE CRUST AND BAKE FOR 10 MINUTES @ 375 .</p><p></p><p>IN A BOWL, WHISK TOGETHER THE EGGS, CREAM, PEPPER AND SALT. POUR INTO THE BAKED CRUST, CRUMBLE BACON OVER TOP WITH THE SHREDDED CHEDDAR CHEESE. BAKE @ 375 FOR 30 MINUTES, OR UNTIL QUICHE FILLING IS SET AND LIGHTLY BROWNED.</p><p> </p><p>THIS RECEIPE MAKES ONE PIE IF YOU WANT TWO PIES JUST DOUBLE THE RECEIPE.</p><p></p><p>You can use ham or sausage and even add vegetables, just make sure you cook them first. On the pie crust prick the bottom and sides with a fork and bake five minutes before you pour the mixture in the crust. (in other words pre bake the crust extra light brown) don't let it get to brown because it will finish cooking when it bakes with the mixture. You can make it the night before.</p></blockquote><p></p>
[QUOTE="Hopeless, post: 113921, member: 4409"] When we have a carry in at work, this is always requested. My suggestion is for a quiche - but you need to buy eggs. 1 - 9 INCH FROZEN PIE CRUST THAWED 8 STRIPS OF LEAN BACON COOKED AND CRUMBLED or SAUSAGE 4 LARGE EGGS 1 CUP OF LIGHT CREAM OR MILK 1/8 TEASPOON PEPPER 1/8 TEASPOON SALT 1 CUP OF SHREDDED SHARP CEDDAR CHEESE PRICK THE BOTTOM OF THE PIE CRUST AND BAKE FOR 10 MINUTES @ 375 . IN A BOWL, WHISK TOGETHER THE EGGS, CREAM, PEPPER AND SALT. POUR INTO THE BAKED CRUST, CRUMBLE BACON OVER TOP WITH THE SHREDDED CHEDDAR CHEESE. BAKE @ 375 FOR 30 MINUTES, OR UNTIL QUICHE FILLING IS SET AND LIGHTLY BROWNED. THIS RECEIPE MAKES ONE PIE IF YOU WANT TWO PIES JUST DOUBLE THE RECEIPE. You can use ham or sausage and even add vegetables, just make sure you cook them first. On the pie crust prick the bottom and sides with a fork and bake five minutes before you pour the mixture in the crust. (in other words pre bake the crust extra light brown) don't let it get to brown because it will finish cooking when it bakes with the mixture. You can make it the night before. [/QUOTE]
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