New England Clam Quiche
Yield
servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked, 9 or 10 inches |
|
| 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
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | slices |
american cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked, 9 or 10 inches |
|
| 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
|
*
|
| 1.3 | ml |
black pepper
|
|
| 4 | slices |
american cheese
|
|
Directions
Preheat oven to 400℉ (200℃).
Bake pie shell 8 minutes.
Remove from oven and reduce heat to 325℉ (160℃).
Combine bacon, chowder, eggs, onion, sour cream, parsley and pepper.
Mix well.
Pour about ⅔ of the mixture into the shell.
Arrange cheese slices on top.
Add rest of the chowder mix.
Bake 50 to 55 minutes or until set.
Let stand 20 minutes before serving.
