SunnyCarol
Fri, Jul-28-06, 19:52
Bacon-Sausage Low-carb Quiche
6 strips of bacon, fried crisp
4 ounces (raw) Jimmy Dean sausage, crumbled and fried just until done
4 ounces provolone cheese, shredded
½ cup mixed red and yellow sweet peppers (3 oz.)
1/3 cup chopped onion
1 cup (8 oz.) heavy cream
3 eggs
½ teaspoon salt
Several shakes red pepper (cayenne)
Several shakes garlic powder
I baked this recipe 10-16-05 for the first time. I baked it in a 10 inch quiche dish.
Preheat oven to 425°F
Spray dish with butter flavor Pam. Sprinkle first five ingredients evenly in the bottom of dish. With a whisk, beat eggs slightly; add the seasonings and whisk a little more. Add the cream and whisk only until smooth and well blended. Pour gently over the ingredients in the dish.
Place in oven on a cookie sheet. Bake for 15 minutes at 425°F, then lower heat to 300°F, cover lightly with foil to prevent over browning, and continue to bake for 20 minutes or until a knife inserted in the middle comes out clean.
Review: Excellent! I won’t change a thing. I was afraid the provolone wouldn’t be as good as Swiss, but it was just right.
http://img.photobucket.com/albums/v320/SunnySmile501/Quichesmall.jpg
6 strips of bacon, fried crisp
4 ounces (raw) Jimmy Dean sausage, crumbled and fried just until done
4 ounces provolone cheese, shredded
½ cup mixed red and yellow sweet peppers (3 oz.)
1/3 cup chopped onion
1 cup (8 oz.) heavy cream
3 eggs
½ teaspoon salt
Several shakes red pepper (cayenne)
Several shakes garlic powder
I baked this recipe 10-16-05 for the first time. I baked it in a 10 inch quiche dish.
Preheat oven to 425°F
Spray dish with butter flavor Pam. Sprinkle first five ingredients evenly in the bottom of dish. With a whisk, beat eggs slightly; add the seasonings and whisk a little more. Add the cream and whisk only until smooth and well blended. Pour gently over the ingredients in the dish.
Place in oven on a cookie sheet. Bake for 15 minutes at 425°F, then lower heat to 300°F, cover lightly with foil to prevent over browning, and continue to bake for 20 minutes or until a knife inserted in the middle comes out clean.
Review: Excellent! I won’t change a thing. I was afraid the provolone wouldn’t be as good as Swiss, but it was just right.
http://img.photobucket.com/albums/v320/SunnySmile501/Quichesmall.jpg