1/3 c. shortening (half butter)
1/2 c. sugar
1 egg, slightly beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. milk
6 Tbsp. melted butter
1/2 c. sugar
1 tsp. cinnamon
Crean your shortening and sugar. Add egg. Sift together the flour, baking powder, salt and nutmeg. Add to first mixture. Mix well. Stir in 1/2 cup of milk. Pour into greased muffin tins, filling 2/3 way full. There is enough batter for a 12 muffin tin.
Bake at 350F until golden. This is usally about 20 to 25 minutes.
Mix the melted butter, sugar, and cinnamon and set aside. Remove y our muffins from the pan, rol in butter, and dip in the sugar cinnamon mixture.
Quiche is great to serve for brunch, lunch or main dish but it is also great for breakfast. This is your basic quiche with tips for great results when baking.
Use a partially prebaked pie crust.
For the custard, I want a creamy, not over rich custard. So I use milk and heavy cream.
If you use too many whole eggs it will puff way too much, so I use 2 eggs plus 2 egg yolks.
Oven temp. is extremely important. High heat toughens eggs and squeezes out water. You will end up with a tough custard. So use a 375F oven. You want the custard to set gently, maintain creamy consistency, but hot enough to brown the top before the inside becomes dried out and rubbery.
Never test for donenes in the center of your quiche. If a knife inserted in the middle comes out clean, you have overbaked your quiche. You should test for doneness 1 inch from the outside crust. Your knife should come out clean there.
Watch your oven not your clock when cooking a quiche. Use the time as a guide only. It will puff up slightly as it bakes and it is supposed to settle some as it cools. You want a light golden brown color.
Always cool it on a wire rack to prevent condensation on the bottom. Allow it to cool until either warm or at room temperatue, this lets the custard settle before serving and it will continue to cook, that is why you don't want the center to be completely done when you remove it from your oven. The cooler the quiche, the easier it will slice also.
Now my recipe.
Perfection Quiche Recipe
1 prebaked pie shell (not completely baked, only partially)
8 oz. (about 8 slices) bacon, cut into 1/2 inch pieces
2 large eggs, plus 2 large egg yolks
1 c. whole milk
1 c. heavy cream (whipping cream)
1/2 tsp salt
Pinch of nutmeg
4 oz Gruyere cheese, grated (about 1 cup)
Adjust oven rack to middle position and heat oven to 375F. Partially bake pie shell.
While you are prebaking your pie shell, fry bacon in skillet over medium heat until crisp and brown, about 5 min. and place on paper towels to drain. Whisk remaining ingredients except cheese in medium size bowl.
As soon as pie shell comes out of the oven, spread cheese and bacon evenly over bottom of pie shell and set shell on oven rack. Pour in custard mixture to 1/2 inch below crust rim. Bake until lightly golden brown, a knife blade inserted about 1 inch from the outer edge of crust comes out clean and center feels set but soft like gelatin. This is usually about 32 to 35 minutes of cooking time. Transfer your quiche to a wire rack to cool.
Serve warm (not hot) or at room temp.
8 cups water
2 cups steel-cut oats
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Combine water, oats, dried cranberries and apricots and salt in a 5 or 6 quart slow cooker. Turn heat on low and put on lid. Cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
Serve with your choice of toppings such as brown sugar, maple syrup or yogurt.