Quiche Lorraine avec Ver De Terre
Yield
1 piePrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
frozen |
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
milk
evaporated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | cup |
cheese
swiss, grated |
|
| 3.5 | ounces |
onion rings
|
* |
| 9 | slices |
bacon
cooked, crumbled |
|
| 16 | each |
earthworms
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
frozen |
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
milk
evaporated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 237 | ml |
cheese
swiss, grated |
|
| 101.2 | ml/g |
onion rings
|
* |
| 9 | slices |
bacon
cooked, crumbled |
|
| 16 | each |
earthworms
|
* |
Directions
Clean the earthworms by washing them thoroughly in cold water.
Then boil the earthworms 3 times, using clean water each time.
Spread worms on a cookie sheet and bake them in a 350℉ (180℃) oven for 10 to 15 minutes, or until worms are crispy.
Let worms cool and crumble like bacon bits.
Combine egg, milk, salt and Worcestershire sauce in a bowl.
Stir in cheese, sprinkle half of onions over unbaked crust then pour in half of the egg mixture.
Top with the onions that are left.
Bake at 350℉ (180℃) for 30 minutes and allow to cool for 5 minutes before cutting.
