Author Archives: Marketing Director

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Quiche Lorraine

INGREDIENTS

6 large eggs
1 1/4 cups half-and-half
1 9-inch ready-to-use pie crust
1 cup shredded Gruyere cheese (4 oz.)
8 slices bacon, cooked crisp, crumbled
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg

DIRECTIONS

1.) HEAT oven to 375°F. SPRINKLE cheese and bacon evenly in bottom of pie crust.

2.) BEAT eggs, half-and-half, salt, pepper and nutmeg in medium bowl until blended. Carefully POUR over filling in pie crust.

3.) BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 35 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

INSIDER INFO

If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

— How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle.

— The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard, midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

— Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.

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Classic Flan

A rich Mexican custard that is delicious served warm or cold.

INGREDIENTS

6 large EGGS
1/2 cup sugar
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 tsp. vanilla

INSTRUCTIONS

1.) CARAMELIZE SUGAR: PLACE sugar in small heavy saucepan. HEAT over medium heat, watching carefully, until sugar is melted and turns deep golden brown. IMMEDIATELY remove from heat and pour into 9-inch flan dish or pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.

2.) HEAT oven to 350°F. MIX condensed and evaporated milks in medium saucepan; HEAT until very hot. Milk should be steaming but not bubbling. Meanwhile BEAT eggs and vanilla in medium bowl until blended but not foamy; slowly stir in hot milk.

3.) PLACE flan dish in baking pan large enough to hold dish without touching sides of pan. POUR egg mixture into flan dish.

4.) PLACE pan on rack in center of 350°F oven; pour very hot water into baking pan to within 1/2 inch of top of flan dish. BAKE until knife inserted near center comes out clean, 35 to 40 minutes. REMOVE dish from water bath at once; cool on wire rack. Gently loosen edges with tip of knife. Invert onto platter. SERVE warm or cold.

INSIDER INFO

— Don’t skip the hot-water bath. A hot-water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don’t overcook before the center is done. Very hot tap water will do.

— When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center custard. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

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Egg & Chorizo Tacos

INGREDIENTS

4 large EGGS, beaten
2 Tbsp. olive oil, divided
1 1/2 cups russet potatoes, chopped
1/3 cup beef chorizo
1/4 tsp. salt
8 corn tortillas, warmed
1/2 cup sour cream
2 oz. cilantro

INSTRUCTIONS

1.) HEAT one tablespoon of olive oil in a skillet over medium heat. ADD potatoes and COOK for 5 minutes.

2.) ADD chorizo and stir, BREAKING it up with a large spoon. ADD salt and continue STIRRING until chorizo and potatoes cook thoroughly. REMOVE from heat and DISCARD any extra grease.

3.) HEAT remaining olive oil in a separate pan over medium heat. POUR eggs into the skillet. As eggs begin to SET, gently stir the eggs across the pan, forming large soft curds. Continue COOKING until no visible liquid egg remains. REMOVE from heat.

4.) FILL each tortilla with egg and potato mixture. TOP each with a dollop of sour cream and a cilantro sprig.

INSIDER INFO

— Serve with rice and beans for a new weeknight favorite.

— Try different types of chorizo such as pork or soy for a different taste.

— Add some heat by adding a tablespoon of chipotle sauce to the egg mixture.

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