烤紅薯洋蔥餡餅

紅薯是我的大愛，每逢感恩節這個紅薯的side dish一定是我的．今年試了這個紅薯quiche,大家都讚好吃，敢緊收藏起來．大家也來試試看．

 

原料：

3 杯 3/4-inch-cubed 紅薯 (大概 1 1/2 磅， 我多用了些）

1 杯 切碎的紅洋蔥

2 湯匙橄欖油

1 茶匙 調味的黑椒粉

 

1/4杯切碎的新鮮平葉歐芹

1 （ 14.1盎司）包裝冷藏piecrusts $

2杯（8盎司）碎格魯耶爾奶酪

1 1/ 2杯半和半

4個大雞蛋

1茶匙切碎的新鮮迷迭香

1/2茶匙鹽

配菜：新鮮的迷迭香小枝

準備

 

1 。烤箱預熱至425℃ 。折騰起來前4個成分在一個大碗裏，混合安排在一個輕輕的單層脂15 - ×10英寸的果凍滾鍋。烤20分鍾或直到剛剛土豆變軟， 10分鍾後攪拌。完全冷卻鍋一個有引線的架子（約30分鍾） 。拌入培根和香菜。

2 。解開piecrusts ，堆在一個抹了油麵。卷疊piecrusts到12英寸的圓。飛度piecrust到10英寸深盤餡餅鍋可拆卸的底部，壓入凹槽的邊緣。剪掉沿邊緣多餘的piecrust 。線piecrust用鋁箔或羊皮紙，並填寫餡餅的重量或幹豆類。將鍋上的箔內襯烘烤表。

3 。烘烤在425℃ 12分鍾。除去重量和箔;烤5分鍾。完全冷卻上一個有引線的架子（約15分鍾）烤盤。降低爐溫到350℃ 。

4 。紅薯混合物，並在酸的半殼的奶酪層半;層層重複一次。

5 。一起攪拌一半和一半，接下來的3成分;倒在奶酪。

6 。烘烤在上最低的烤箱350 °架35至40分鍾，或直至集。上線烤盤酷撻架15分鍾。

cooked bacon slices, crumbled $

1/4 cup chopped fresh flat-leaf parsley

1 (14.1-oz.) package refrigerated piecrusts $

2 cups (8 oz.) shredded Gruyère cheese

1 1/2 cups half-and-half

4 large eggs

1 teaspoon chopped fresh rosemary

1/2 teaspoon salt

Garnish: fresh rosemary sprigs

Preparation

 

1. Preheat oven to 425°. Toss together first 4 ingredients in a large bowl; arrange mixture in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in bacon and parsley.

2. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.

3. Bake at 425° for 12 minutes. Remove weights and foil; bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

4. Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once.

5. Whisk together half-and-half and next 3 ingredients; pour over cheese.

6. Bake at 350° on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.