Quiche Lorraine
2 days in Chef because of the baked pie shell
Ingredients Tools
4 strips of bacon custard cups & leveler
¼ of an onion, peeled & chopped knife & cutting board
1 Baked 9” pie shell – deep dish measuring cups & spoons
1 Cup Shredded cheddar cheese oven mitts, paper towels
3 Eggs microwave safe plate, skillet
1/3 Cup whole Milk wooden spoon, blender
¾ tsp Salt paper plates & plastic forks
½ tsp dried mustard Foil
A pinch of black ground pepper
A pinch of ground nutmeg
Preheat oven to 425 degrees
On a microwave safe plate, separate bacon strips so they are individually flat on dish lined w/ a paper towel both under & over the bacon. Cook strips of bacon in microwave until crisp- about 4 minutes. Be careful plate & grease is hot. Place on cutting board & cut bacon up into small pieces. Dice onion. In a skillet on Medium heat, add 1 Tbsp oil & diced onion & cook until transparent. Sprinkle the bacon & cooked onion over the bottom of the baked pie shell. Sprinkle with cheddar cheese. Place the pie dish on top of a jelly roll pan.
Meanwhile in the blender, blend: eggs, milk, salt, mustard, pepper & nutmeg. Blend well. Pour over the cheese in the pie shell. Bake for 5 minutes. Reduce the heat to 410 degrees & Bake for 20 minutes longer, or until the center is set. You might have to tent it with foil ½ way thru cooking.
Tortilla Soup
Total Time: 35 min 6 appetizer servings
Ingredients
1 Tablespoons vegetable oil
1 small onion, diced & 2 Tbsp. minced garlic
*optional* 1 jalapeno, finely diced- use gloves when handling
6 cups low-sodium vegetable broth Or Chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can of black beans and 1 (14.5oz)Can of Corn, both rinsed and drained
1 tsp of Salt and freshly ground black pepper
½ cup roughly chopped fresh cilantro leaves
3 (8-inch) flour tortillas, grilled, cut into thin strips OR ready-made crunchy tortilla strips.
Toppings: 1 avocado, pitted & diced, 2 limes cut into wedges for garnish
1 cup shredded Mexican 4 cheese blend, 1 Tbsp (per group member) of sour cream
Directions
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepeno and cook for another minute. Pour the vegetable broth, tomatoes corn and beans into the pot and bring to a boil. Once at a boil lower heat to simmer. Cook 5 minutes. Add ½ of the fresh cilantro to the pot. Ladle soup into bowls and top with a lime wedge, grilled tortilla strips, avocado slices and cheese & sour cream.