dannyzmom
Gold Member
- 9,271
Name of Recipe on Page 42 of Spring Catalog?
Click For Summary
Discussion Overview
This thread centers around identifying a recipe mentioned in the Spring Catalog, specifically a dish referred to as "Little Mini Quiche thingies." Participants share their recollections and insights about the recipe, including its name and ingredients.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant inquires about the name of a recipe for mini quiches and requests the recipe.
- Another participant recalls having the dish at a New Consultant Training and describes it as good, though they do not remember the name.
- One participant cites the Recipe Index, stating that the dish is called Quiche Lorraine Tartlets from the current SBRC.
- Another participant suggests that the recipe may be from an older SBRC and mentions checking with a friend for confirmation.
- A participant provides a detailed recipe for Quiche Lorraine Tartlets, including ingredients and preparation steps.
- One participant expresses agreement with the previous suggestion about the recipe's origin, indicating uncertainty about the details.
- Another participant shares their positive experience with the recipe, noting that they use it for brunch shows.
- One participant expresses enthusiasm for the recipe, humorously mentioning their excitement.
Areas of Agreement / Disagreement
Views differ regarding the exact source of the recipe, with some participants believing it is from the current SBRC while others suggest it may be from an older version. No clear consensus emerges on this point.
Contextual Notes
The discussion reflects personal experiences and recollections related to a specific recipe, with participants sharing varying degrees of familiarity with the dish.
Who May Find This Useful
Consultants looking for recipe ideas or those interested in sharing experiences related to the Quiche Lorraine Tartlets may find this discussion relevant.
pamperedlinda
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- 10,156
chefann
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- 22,050
pamperedlinda
Gold Member
- 10,156
chefann
Gold Member
- 22,050
Quiche Lorraine Tartlets 1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
2 eggs
1/2 cup half and half
1/8 tsp salt
4 slices cooked bacon
1/2 medium red bell pepper
2 tbsp finely chopped fresh chives or green onion
1/2 cup (2 oz) grated Swiss cheese
12 grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional) 1. Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust. 2. Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels. 3. Finely chop bacon and bell pepper with Food Chopper. Squeeze out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, chives and cheese in batter bowl; mix well using Small Mix ‘N Scraper®. 4. Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.Yield: 24 servingsNutrients per serving: (1 tartlet): Calories 80, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 90 mg, Fiber 0 gCook's Tip: To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.For best results, place bell pepper skin side up on Cutting Board before chopping with the Food Chopper.
2 eggs
1/2 cup half and half
1/8 tsp salt
4 slices cooked bacon
1/2 medium red bell pepper
2 tbsp finely chopped fresh chives or green onion
1/2 cup (2 oz) grated Swiss cheese
12 grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional) 1. Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust. 2. Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels. 3. Finely chop bacon and bell pepper with Food Chopper. Squeeze out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, chives and cheese in batter bowl; mix well using Small Mix ‘N Scraper®. 4. Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.Yield: 24 servingsNutrients per serving: (1 tartlet): Calories 80, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 90 mg, Fiber 0 gCook's Tip: To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.For best results, place bell pepper skin side up on Cutting Board before chopping with the Food Chopper.
pamperedlinda
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- 10,156
wadesgirl
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- 11,383
dannyzmom
Gold Member
- 9,271
Frequently Asked Questions
What is the name of the recipe on page 42 of the Spring Catalog?
The name of the recipe on page 42 of the Spring Catalog is "Savory Herb Chicken." It features a delicious blend of herbs and spices that enhance the flavor of the chicken.
Where can I find the ingredients for the recipe on page 42?
The ingredients for the "Savory Herb Chicken" recipe can be found listed directly on page 42 of the Spring Catalog. It includes all necessary items to prepare the dish.
Are there any special tools required for the recipe on page 42?
Yes, the recipe for "Savory Herb Chicken" recommends using the Pampered Chef Rockcrok or a similar baking dish to achieve the best results.
Can I find a vegetarian alternative to the recipe on page 42?
While the "Savory Herb Chicken" recipe is specifically for chicken, you can easily adapt it by substituting the chicken with tofu or a variety of vegetables for a vegetarian option.
Is there a cooking time mentioned for the recipe on page 42?
Yes, the cooking time for the "Savory Herb Chicken" is approximately 30-35 minutes, depending on the size of the chicken pieces and your oven's calibration.
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