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Quiche Meringue

  Diced side bacon 1⁄2 Pound
  Milk/1/2 milk, half 10-percent cream 2 Cup (32 tbs)
  Soft butter 4 Tablespoon
  Flour 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cayenne 1 Dash
  Nutmeg 1 Dash
  Eggs 4 , separated
  Onion dip/Sour cream 1⁄2 Cup (8 tbs)
  Shredded cheese 2 Cup (32 tbs), or diced (Try A Mixture Of Swiss, Gouda, Gruyere, Cheddar)
  10 inch pie pastry 1
  Prepared mustard 2 Teaspoon
  Grated parmesan cheese 1 Tablespoon

Fry and stir bacon until fat is clear, pouring off grease as it collects in the pan.
Drain and set aside.
Heat milk and whisk in a smooth mixture of butter and flour.
Cook until thick and smooth.
Add seasonings and remove from heat.
Stir in a mixture of egg yolks and onion dip.
Spread bacon and cheese in the bottom of pastry shell.
Pour sauce mixture over the top.
Bake at 425F for 20 minutes then reduce heat to 350F and bake until filling is softly set about 25 minutes.
Cool and refrigerate.
Forty minutes before serving preheat oven to 375F.
Reheat quiche for 15 minutes.
Meanwhile, beat egg whites with a pinch salt until stiff and shiny.
Fold in mustard and pile on top of baked quiche.
Sprinkle generously with Parmesan or add a few dices of cheese for garnish if you wish.
Bake 20 minutes.
Cut into 8 wedges with a wet knife.
For brunch serve with baked or broiled tomatoes stuffed with sautded mushrooms, croissants and sweet butter.
For dinner serve with crisp-tender Chinese vegetables or buttered green beans and garnish with hot spiced peach halves or fried apple rings.

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Quiche Meringue Recipe