Tricia's Week 13 Recipe: Pepperoni Quiche Squares

I saw this recipe at Pillsbury.com and thought to myself:  Hrm - two foods I love:  Breakfast and Pizza!  I have no idea if pepperoni are good in eggs, I've never tried it...let's make this.  The original recipe can be found here.  I decided to change up the spices, and not add any onion.

Ingredients
1 can pillsbury crescent recipe creations - seamless
pepperoni slices (48 from the original recipe is Not Enough)
5 eggs
1 cup whipping cream
1 chopped green pepper
1.5 cups chredded mozzarella cheese (I did not measure, about two handfuls is what I used)
.5 teaspoons Penzey's Italian Herb mix
.5 teaspoons Essence (from weeks 9 and 10)
.5 teaspoons Penzey's Pizza Seasoning

Directions
1. Heat oven to 300, unroll dough into bottom of ungreased 13x9 in. pan (I used Pyrex).  Top w/ pepperoni.  Recipe calls for 24, I think I used about 30ish
2.  In medium bowl whisk together eggs, cream and seasonings til well blended
3.  In saucepan use oil or butter and cook bell pepper until that crisp/tender stage. 
4.  Add pepper to eggs and pour over pepperoni in pan.
5. Sprinkle cheese and add 24 more pepperoni (24 worked here).
6. Bake 35-45 minutes until edges are golden and center is set.  Cool 5 minutes. 

You have the option of serving with pizza sauce.

Would I make this again? Yes I would.  Trevor enjoyed it, and usually Quiche is not of his liking - texture, I think.  I would also like to try a version that included spicy italian sausage, peppers, and mushrooms, and perhaps a vegetarian spinach and roma tomato one, too!  Easy to put together after climbing, when one's fingers don't work well, and reasonably fast to bake :)

Jennifer's Week Four Recipe - Quiche Lorraine

This recipe comes from France: The Beautiful Cookbook - Authentic Recipes from the Regions of France. I've had this book for nearly 11 years and have made only desserts out of it before this. The recipe has you make shortcrust pastry for the crust (another recipe in the book) but I made it with some left over refrigerated pie crust. I also did not have a tart pan, so I used a pie pan instead.



Quiche Lorraine (Egg and Bacon Quiche)

8oz (250g) shortcrust pastry
8oz (250g) thinly sliced bacon
2oz (50g) butter
3 eggs
1 cup (8oz/250ml) heavy (double) cream or creme fraiche
salt and freshly ground pepper
6 pinches of freshly ground nutmeg

1. Heat oven to 425 degrees F (215C). Lightly butter a deep 9 to 10 inch tart pan. Roll out the pastry and line the tin, crimping the edge. Refrigerate until needed. Remove rind from the bacon and cut the bacon into small pieces. Drop these into a small saucepan of boiling water and blanch for 1 minute. Drain, rinse under cold running water and pat dry. Melt half the butter in a nonstick 8-in (20 cm) skillet and lightly fry the bacon, stirring constantly with a wooden spoon. Drain on paper towels.

2. Break the eggs into a bowl and beat with a fork until blended, adding the cream, salt, pepper and nutmeg.

3. Remove the tart pan from the refrigerator. Scatter bacon over the bottom of the pastry. Pour egg mixture and dot with the remaining butter. Bake for about 25-30 minutes or until the quiche is lightly browned. Serve hot.


Would I make this again? Yes. It went over well, even if the only thing Erik was interested in eating was "plain bacon not in a pie".