Meagan McKell

Quiche with Bacon and Ham

2 frozen deep-dish pie shells (prebaked at 400 F approx 5 minutes-turns white and cut off crust on top edge of pie pan -gets too brown)

10 eggs

3 cups cream

1 tsp. salt

dash of pepper

1 1/2 c. grated swiss cheese

Filling:

10 slices cooked bacon, crumbled

1- 5-6 oz pkg. thin slice deli ham, cut into bite- size pieces

   

Prebake pie shells approx 5 minutes at 400 F 'til turn white.

Cook bacon, crumble and divide and put in bottom of pie shells.

Cut up ham and divide and put in bottom of pie shells.

Beat eggs, cream, salt and pepper  'til light and airy.

Pour half in each pie shell.

Top each with half of grated swiss cheese

OR

Instead of ham  top bacon with:

Optional Filling:

Saute:

1 T. melted butter

1/4 c. chopped onion

1 c. sliced mushrooms

Cook until soft and golden

Bake at 350 degrees for 30 minutes or until golden on top.

Crepes

Batter

1 c. all purpose flour

2 eggs

1/2 c. milk

1/2 c. water

1/4 t. salt 

2 T. butter, melted

Place ingredients in blender in order given. 

Blend 30 seconds, stop and stir down sides.  Blend 30-60 seconds until smooth. Should be consistency of thick cream.

Batter is better standing an hour or two in refrigerator before using.

Serve crepes with Nutella, Jam and ice cream.