Quiche In A Bag Oamc Freezer Cooking Recipes

QUICHE IN A BAG (OAMC-FREEZER COOKING)

Steps:

• Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.
• With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
• Pour into the bag with the meat/vegetable mixture.
• Seal and freeze.
• To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
• Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center.
• Cool about 5 minutes before serving.

SOUTH-OF-THE-BORDER QUICHE (OAMC)

Steps:

• Line the unpricked pie crusts with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes; remove foil and bake 5 minutes longer.
• Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells.
• In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese.
• Cover and freeze up to three months.
• To prepare a quiche immediately: Cover the edges of the crust with foil. Place on a baking sheet and bake at 400 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream.
• To prepare the frozen quiche: Preheat the oven to 400 degrees. Remove from the freezer 30 minutes before baking (do not thaw). Cover the edges of the pie shell loosely with foil and place on a baking sheet. Bake for 55-60 minutes or until a knife comes out clean when inserted in the center. Let stand for 10 minutes before baking.

CANADIAN BACON ONION QUICHE (OAMC)

Steps:

• In mixing bowl, use beaters to cream butter, add cottage cheese and beat with mixer, using spoon gradually stir in flour.
• Form into disk, cover with plastic wrap, and chill for at least 1 hour or up to two days. I cut plastic wrap big enough so that I can later roll pastry out on it so clean up is easy.
• Roll out pastry to fit a 9 inch pie plate.
• Transfer pastry to greased pie pan.
• Trim pastry to 1/2 inch beyond edge of plate; flute edges.
• In skillet, sauté onions in remaining butter (1 1/2 t.) until golden brown. It is important to get the onions done to your preference because the baking steps do not cook it much more than this step does.
• Remove skillet from heat.
• Stir in garlic and set aside.
• Put cheese at bottom of pastry, top with Canadian bacon.
• in large bowl, add egg and peppers, lightly beat, stir in onion mixture from skillet.
• Pour into pastry shell.
• At this point, either wrap well and freeze or bake at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean. (After 25 minutes, I peek to see if crust is browned enough and cover just the crust with foil so it is browned just enough. I hate real dark crust. It is not easy to do but worth it IMO.) Let sit for 10 minutes before cutting.
• TO USE FROZEN QUICHE: Remove frozen quiche from freezer 30 minutes before baking. Put rack in middle. Preheat oven to 350 degrees. Place pie on a baking sheet. Bake at 350 degrees for 40 minutes, then cover with foil and move to lowest shelf and bake another 25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.