food
BREAD PUDDING QUICHE
WITH BERRIES & BACON
Withflavors of French toast, this quiche has a
cinnamon bread crumb crust. Bake the crust
the day before and store at room
temperature.
PREP:
40
M
IN. BAKE:
64
M
IN. COOL:
15
M
IN.
OVEN:
300
°F/
375
°F/
325
°F
7
to 8 slices cinnamon swirl bread cut
in Vi-inch cubes (about 5 cups)
V3
cup butter, melted
5
eggs
1 Vi cups m
ilk
1 Vi cups finely shredded Gruyère
cheese (6 oz.)
2
tsp. all-purpose flour
34
cup chopped cooked ham
Vi
cup chopped green onions
2
cups assorted fresh berries
4
slices bacon, crisp-cooked, drained,
and broken in large pieces
1. Preheat oven to
300
°F. Spread bread
cubes in single layer on large ungreased
baking sheet. Bake
10
to
15
minutes or
until dry. Set aside
1
cup of the cubes.
2. For crust, place remaining bread cubes
in food processor. Cover and process until
reduced to fine crumbs. With food
processor running, pour in melted butter
until combined (mixture will be crumbly).
3. Increase oven to
375
°F. Press crumb mix-
ture onto bottom
and 1V2 inches up sides of
ungreased
9
-inch springform pan or onto
bottom
and up sides of
10
-inch quiche dish.
Bake
4
to
5
minutes or until lightly
browned; cool. Reduce oven to
3250
F.
4. In medium bowl whisk together eggs
and milk. In small bowl toss together
cheese, flour, and
1
/
4
teaspoon each
salt
and
pepper.
Add to egg mixture. Fold in
—
a
To get rippled slices of
bacon to top the quiche
(see page
165),
lay bacon
in wavelike fashion on a
w
ire rack set on a baking
pan. Bakeat400°F
i5toi8 m
inutes or until
bacon is crisp; cool.
reserved bread cubes, ham, and green
onions. Pour into prepared crust.
5. Bake
50
to
60
minutes or until knife
inserted near center comes out clean. If
necessary, after
30
minutes tent with foil to
prevent overbrowning. Cool on wire rack
15
minutes. Remove sides of springform pan,
loosening sides with a knife if necessary.
6. To serve, top with assorted mixed berries
and bacon pieces. MAKES 8 SERVINGS.
EACH SERVING
366
cal
,23
gfat
(12
gsat.fat),
191
mg chol,
725
mg sodium,
23
g carbo,
3
g fiber,
18
gpro. Daily Values:
16
% vit. A,
16
% vit. C,
35
% calcium,
13
% iron.
1^ 1
HERB SALAD WITH
CREAMY LEMON DRESSING
START TO FINISH:
20
M
IN.
Finely shredded peel and juice from
2 medium
lemons
3
cloves garlic, m
inced
2
tsp. Dijon-style mustard
V2
cup olive oil
V2
cup sour cream
2
to 3 medium
heads butterhead
lettuce, torn, or 6 to 8 cups m
ixed
baby salad greens
1 Vi cups assorted fresh herbs, such as
chives, basil, parsley, or m
int, torn
12
to 16 radishes, thinly sliced
1
. For dressing, in bowl combine lemon peel
and juice, garlic, mustard, and (/
4
teaspoon
each
salt
and
pepper.
Slowly whisk in oil
until thickened. Whisk in sour cream.
2
.
Toss together lettuce and herbs; transfer
to serving platter. Top with sliced radishes;
pass dressing. MAKES 6 TO 8 SERVINGS.
EACH SERVING (WITH
3
TBSP. DRESSING)
215
cal,
22
gfat
(5
g sat. fat),
7
mg chol,
161
mg
sodium,
5
gcarbo,
1
gfiber,
2
gpro. Daily Values:
64
% vit.A,
51
% vit. C,
7
% calcium,
10
% iron.
W H A T'S CO O KIN G
166 APRIL2009 BETTER HOMES AND GARDENS
