12
QUICHE, 4 WAYS
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1. Combine the first 5 basic quiche ingredients in a bowl.
Blend with hand mixer until smooth.
2. Season with salt and pepper. Add the shredded cheese and green onions.
3. Preheat the Pie Maker until the green READY light illuminates.
4. If 1-crust pies are desired, add and form 4 bottom pie crusts only.
5. Spoon 1/4 cup basic quiche filling into each pie. Then add 2 tablespoons
of the desired quiche fillings. To avoid food baked onto the top
cooking plate, do not over-fill.
6. For 2-crust pies, center top pie crusts over each pie. Brush tops with melted butter.
7. Close and lock lid. Cook for approximately 12 minutes or until crusts
are golden brown, the egg mixture has set and is cooked through.
8. Remove baked pies from the cooking plate using a non-metallic wooden
or plastic non-scratch utensil.
CAUTION HOT SURFACES The Pie Maker cooking plates are HOT.
Do not touch the hot cooking plates with bare skin or hands.
9. Allow pies to cool on a wire rack for 5 minutes before serving.
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M
akes 4 to 6 pies
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2 teaspoons butter, room
temperature
3 eggs lightly beaten
1/2 cup chive cream cheese, room
temperature
1/2 cup milk or cream
1 teaspoon Dijon mustard
salt and freshly ground pepper to
taste
1 cup shredded cheese
2 green onions, chopped
melted butter to brush pie crust top
Fillings:
sautéed mushrooms
c
hopped frozen spinach, drained
and dried
chopped cooked bacon
chopped leftover meat
chopped artichoke hearts, drained
well
sun dried tomatoes, chopped
4 tablespoons finely chopped
herbs, such as parsley, basil,
tarragon
SO-307666_13563 BELLA Almond Personal Pie Maker IM 2 lang_Layout 1 11-05-25 1:50 PM Page 12
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