New England Clam Chowder Quiche
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Features of New England Clam Chowder Quiche
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Served as main course. Non-vegetarian dish.
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Region of New England Clam Chowder Quiche
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British
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Ingredients for New England Clam Chowder Quiche (Click here for measurement conversion)
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1 unbaked Pastry Shell, pricked lightly (9 inch)
1/2 pound Bacon, cooked and crumbled
1 can Snows Clam Chowder(15 oz.)
4 Eggs, slightly beaten
1/2 cup finely chopped Onion
1/2 cup Sour Cream
2 teaspoons Parsley Flakes or fresh Parsley
1/2 teaspoon Pepper
4 slices American Cheese
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Method for making New England Clam Chowder Quiche
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Bake crust 8 minutes in 400 degree oven. Remove shell. Reduce heat to 325 degrees. In bowl combine bacon, chowder, eggs, onion, sour cream, parsley and pepper; mix well. Pour about 2/3 of mixture into baked shell. Arrange cheese slices on top. Pour remaining mixture over cheese. Bake at 325 degrees for 50-55 minutes or until set. Cool 20 minutes before cutting and serving.
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Comments
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Serves: 4
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