I have been bustling around this week, getting ready for our weekend tour with a group of 62 high school students and their chaperones.
We are going as the cooks. We have cooked for a number of large groups before, but this is our first weekend adventure of this sort.
I have been shopping, menu planning and cooking for days and days.
The planning is the hardest part for me.
Cooking comes easily, especially when there is a delicious reward at the end of your efforts.
Bacon has long been a favorite in our house, this Gluten Free Bacon Quiche is no exception.
This Quiche is a breeze to make, here’s what you will need to make a 9 x 13″ pan that serves 12.
12 eggs, scrambled
12 oz. ricotta cheese
1/4 cup melted butter
2 cups shredded cheddar cheese
1/2 lb. cooked bacon, crumbled
1 1/2 tsp salt
pepper to taste
2 dashes of nutmeg
2 dashes of paprika
Preheat oven to 450 degrees. Grease a 9 x 13″ pan. Spread hash browns in bottom of pan. Combine eggs, ricotta, melted butter and 1 cup of the cheddar cheese. Add salt and pepper.
Pour liquid ingredients over hash browns. Sprinkle crumbled bacon on top, along with the remainder of the cheddar cheese. Sprinkle with a couple of dashes of nutmeg and paprika.
Bake for 20 minutes until golden brown and solid. Quiche will pull away from the edge of the pan.
Cool slightly before cutting.
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