New England Clam Chowder Quiche
Yield
4 servingsPrep
25 minCook
55 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| ½ | pound |
bacon
cooked and crumbled |
|
| 15 | ounces |
clam chowder
|
* |
| 4 | large |
eggs
slightly beaten |
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
sour cream
|
|
| 2 | teaspoons |
parsley flakes
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 4 | slices |
american cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 226.8 | g |
bacon
cooked and crumbled |
|
| 433.5 | ml/g |
clam chowder
|
* |
| 4 | large |
eggs
slightly beaten |
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
sour cream
|
|
| 1E+1 | ml |
parsley flakes
|
*
|
| 2.5 | ml |
black pepper
|
|
| 4 | slices |
american cheese
|
|
Directions
Bake crust 8 minutes in 400 degree F oven.
Remove shell.
Reduce heat to 325℉ (160℃).
In bowl combine bacon, chowder, eggs, onion, sour cream, parsley and pepper ; mix well.
Pour about ⅔ of mixture into baked shell.
Arrange cheese slices on top.
Pour remaining mixture over cheese.
Bake at 325℉ (160℃) for 50 to 55 minutes or until set.
Cool 20 minutes before cutting and serving.
