Quiche may be considered the quintessential fare for Mother’s Day, a bridal luncheon, or any event centered around food and women. But my husband was quite swept away by this Brie and Bacon Quiche from Tasty Kitchen member Nancy in New Mexico. And, yes, he’s a real man, apparently a real man who recognizes an excellent quiche when he tastes it.

Quiche is so flexible. Over the years I’ve prepared many combinations, except this one. After one bite it seemed so obvious. Brie and bacon. Bacon and brie. Why hadn’t I thought of the duo before? They certainly make for a good marriage. But you just need to see for yourself. Wanna see how?

To get started you’ll need a deep dish pie crust (I used a 9″), Brie cheese, Swiss cheese, cooked and crumbled bacon, eggs, whipping cream, sour cream, Worcestershire sauce, nutmeg, salt and pepper.

Begin by crumbling the cheese (or shredding, or cutting) and placing it in the bottom of the pie shell. I did not pre-bake my pie shell, because the, yep, frozen one from the grocery store didn’t instruct me to do so. I’m sure many of you have a fabulous pie crust you can whip up and use just as easily.

And just curious, while on the subject, what’s the rule for pre-baking or not pre-baking a pie crust? That always stumps me.

Moving right along …

Next, top the cheese with the crumbled bacon.

Now for some light mixing. In a bowl, beat the eggs, then add the nutmeg, salt, pepper, Worcestershire, whipping cream, and sour cream.

Mix it all up real good.

Pour the egg mixture over the cheese- and bacon-filled pie shell, then bake according to recipe directions (the link to the entire printable recipe is at the bottom of this post).

Golden perfection. No runny quiche here. Perfect proportions for this recipe.

 
Beautiful and tasty. Thanks Nancy in New Mexico for sharing this yummy recipe. I think real men all over the world will be very pleased, and, of course, us ladies too.

And here’s one final quick tip: make two.

Happy cooking!

Printable Recipe

Brie and Bacon Quiche

by Nancy in New Mexico on August 7, 2009 in Casseroles, Main Courses August 7, 2009 CasserolesMain Courses

See post on Nancy in New Mexico’s site!

4.71 Mitt(s) 14 Rating(s)

Prep Time: 15 mins

Cook Time: 45 mins

Difficulty: Easy

Servings: 6

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Delicious recipe that incorporates creamy Brie cheese, Swiss cheese, and crispy bacon.

Ingredients

• 1 package Deep Dish Pie Crust, Pre-baked If Instructed
• 4 ounces, weight Brie Cheese (rind Removed If Preferred)
• 4 ounces, weight Swiss Cheese, Diced
• 10 slices Bacon, Cooked Crisp, Drained, Crumbled
• 6 whole Large Eggs
• ½ cups Whipping Cream
• ½ cups Sour Cream
• 1 teaspoon Worcestershire Sauce
• 1 dash Each Nutmeg, Salt, Pepper

Preparation Instructions

Crumble cheeses in the bottom of the pie. Spread crumbled bacon on top. Mix all remaining ingredients thoroughly and pour into the pie pan.

Bake in a preheated 375 degree F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 
Five. Simple. Ingredients. Seriously! That’s all that goes into this ultra-simple yet super-yummy dip. You’ll weep when you realize how easily it comes together. Okay, maybe you won’t have quite that emotional reaction, but you’re sure to be pleased at how quickly you’ll have it on the table.

Let me show you how!

Here are the five simple ingredients: cream cheese, dried rosemary, dried thyme, garlic powder, and freshly ground black pepper.

Place the cream cheese in a bowl and mash it around a bit with a fork.

Add 1 teaspoon of dried rosemary …

1/2 teaspoon dried thyme …

And 1/4 teaspoon of garlic powder.

Grind in some black pepper.

Here are your five ingredients in all their glory.

Mash it around with your fork until well mixed.

All mixed up.

Spread on your favorite crackers. Enjoy!

 
Notes:
 
1. This spread is best if you allow it to come to room temperature. This really allows you to taste the flavors.

2. It’s best to choose crackers without a lot of extra flavor so they don’t overpower the dip.

3. If you wish, you could try using fresh ingredients instead of dry. However, you will need to increase the amounts since dried herbs are more “concentrated.”

Printable Recipe

Rosemary & Thyme Spread

by Erica Lea on October 8, 2009 in Appetizers, Cold Dips October 8, 2009 AppetizersCold Dips

See post on Erica Lea’s site!

5.00 Mitt(s) 4 Rating(s)

Prep Time: 5 mins

Cook Time: -

Difficulty: Easy

Servings: 8

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A delicious blend of spices and cream cheese.

Ingredients

• 8 ounces, weight Cream Cheese
• 1 teaspoon Dried Rosemary
• ½ teaspoons Dried Thyme
• ¼ teaspoons Garlic Powder
• ¼ teaspoons Ground Black Pepper

Preparation Instructions

Mix all ingredients together thoroughly. Taste and adjust seasonings if needed. Serve with crackers, toast, or crostini.

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 
Ah, lamb. I must admit, I haven’t eaten a lot of lamb in my life. My grandpa was a sheep farmer before he passed away, and my parents ate quite a bit of mutton meals in their home during the early years of marriage. My mom always thought mutton (and lamb) smelled funny, so we never ate it while I was growing up. Never. Ever.

Occasionally I’d take a few bites of my husband’s lamb curry when we’d eat out, but that is the whole of my experience with lamb. And with all of the lamb recipes buzzing around this past month, I got curious. These Lamb Tostadas from TK member rbrasher (Rebecca) were a successful attempt at recreating a dish she ate at a restaurant. I thought that would be a good way to ease myself into a new meat.

And it would be awfully hard to mess up a tostada.

So after making the very first lamb purchase of my life, I gathered the rest of the ingredients: black beans, tostada shells, sour cream, yogurt, chipotle peppers, tomatoes, a jalapeno, Mexican cotija cheese, salad greens, and the seasonings: salt, pepper, smoked paprika, cinnamon, and cocoa.

(See notes below for the adjustments I made in this recipe.)

First get the beans started. Dump the drained beans into a medium saucepan.

Add some smoked paprika. Smoked paprika is pretty easy to find these days, in the spice section of your grocery store. If you don’t have (or can’t find) smoked paprika, cumin would be a better substitute than regular paprika.

And some water. Simmer the beans on the stove over medium-low heat while you prepare the rest.

Next, combine the yogurt, sour cream, and pureed (or minced) chipotle peppers in a small bowl and let it hang out.

By the way, I’d recommend removing the seeds before you puree the peppers. They’re pretty spicy without the seeds. And if you’re wondering what to do with the leftovers, you can always spoon it into an ice cube tray. Once they’re frozen, transfer the cubes to a freezer bag and store them in the freezer. You can find canned chipotles in adobo sauce in the Latin/ethnic aisles of most grocery stores.

Now for the lamb. Get a large skillet heated to medium-high heat and add the lamb and the cocoa, cinnamon, and smoked paprika. Stir it around a bit.

Now add some water.

Stir it around. Although the lamb already looks browned, it’s really the cocoa playing tricks on you. Let it simmer uncovered over medium heat for 15 minutes or so until the lamb is fully cooked, the water has cooked off, and the flavors have mingled.

Once the lamb has finished cooking, the beans should be nice and flavorful as well. Taste both and add salt and/or pepper as needed.

Chop the tomatoes and jalapenos and get ready to assemble!

Layer the tostada shell, salad greens, lamb, beans, tomatoes, chipotle cream, cotija, and jalapenos.

I really don’t need to tell you what to do next, do I? Just make sure you have napkins handy. Tostadas don’t make for very graceful eating.

These were great. I loved the combination of the flavors—the pungent meat, smoky beans, salty cheese, and spicy chipotle cream. The meat, alone, had a very strong flavor. I don’t know if it was my preconceived notions of lamb’s funky smell or the unusual spice combination, but I’m going to be honest with you. I didn’t enjoy eating the lamb alone. Assembled in the tostada? Yes. Please. If you’re a fan of lamb, you probably won’t have my weird issues.

I also want to call attention to this ah-mazing chipotle cream. It’s really the bomb. Rebecca recommends storing it in a squirt bottle (mine’s in storage. I almost cried.) and using it on salads, tacos, quesadillas, or any of your Mexican favorites.

My girls and I happily ate these for lunch three days in a row. Thanks so much Rebecca for a unique twist on a Mexican favorite! Visit her blog, Revising Rebecca, where she writes about finding balance in life (something we all need!).

 
Recipe adjustments: I omitted the rice (out of personal preference), and substituted sour cream for the mayo in the chipotle cream. If you omit the rice as well, I would cut the amount of cocoa and smoked paprika (in the lamb) in half to tone down the flavor of the meat. I also used queso cotija instead of queso blanco because that’s what I had on hand. Feta or goat cheese would also work well.

Printable Recipe

Lamb Tostadas

by rbrasher on October 13, 2010 in Lamb, Main Courses October 13, 2010 LambMain Courses

5.00 Mitt(s) 1 Rating(s)

Prep Time: 10 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 8

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We stopped into a little restaurant for the first time a few weeks ago and I tried this dish on a whim. Seemed like a good idea since almost everyone else in the restaurant were ordering it and raving about it. Loved it. Came home and tried to recreate it. This is really close, if not it!

Ingredients

• 2 cups Cooked Rice
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 cup Water, Divided
• 2 teaspoons Smoked Paprika, Divided
• 1 pound Ground Lamb
• 1 teaspoon Cinnamon
• 2 Tablespoons Dutch Processed Chocolate
• 1 pinch Salt
• 1 pinch Pepper
• ½ cups Mayonnaise
• ½ cups Plain Yogurt
• 2 teaspoons Pureed Chipotle In Adobo Sauce
• 8 whole Tostada Shells
• 1 cup Queso Blanco, Crumbled Or Pepper Jack, Shredded
• 2 cups Shredded Lettuce
• 1 whole Tomato, Diced
• 1 whole Jalapeno, Diced

Preparation Instructions

Cook rice according to directions.

Place black beans in a small sauce pan. Add half the water and half the smoked paprika. Stir and heat on low while you make the rest of the dish.

In a large skillet, combine the ground lamb, remaining smoked paprika, cinnamon, Dutch processed chocolate, salt, pepper, and remaining water and allow meat to brown. Stir often to break up meat and mix flavors. Allow to simmer for about 15 minutes.

Combine mayonnaise, yogurt, and chipotle peppers and put in a squeeze jar. (You won’t use it all on this recipe but it makes for great burritos, quesadillas, and tacos!)

When meat is cooked, assemble tostadas on a thin bed of rice. First layer is black beans, then meat, then cheese, lettuce, tomato, and jalapeno. Drizzle with the chipotle sauce and enjoy!

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!