Bacon & Swiss quiche. Tomorrow I’ll make a big pot of bone broth and some soup out of that.
Bacon & Swiss quiche. Tomorrow I’ll make a big pot of bone broth and some soup out of that.
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If yall don’t quit eatin so much cheese there won’t be any moon left for our kids and grandkids.
There’s only five ounces of cheese in this whole dish. Calm yo tits.
Looks great! Is it crustless?
Always
Bobbi Jo Woods hard to tell here. Looks like crust kinda around the edges.
It’s the only way I’ve ever made quiche, and all I’ve ever posted. I make one almost every week.
I’ve discovered over the years that i’m not a huge fan of Swiss cheeses. I’m not sure what it is … Maybe it’s that subtle bitterness. I dunno. These days I find myself using copious amounts if Asiago, though.
I dunno why I’m telling you this, lol. Probably ‘cuz your quiche is making me hungry for cheesy goodness.
I have a weird secret. If I use a combination of feta and another cheese, so it’s less strong and sort of a mix…like I’ll use mozzarella, Gouda, cheddar, or Swiss with it, and the two even each other out.
Kelleigh E. it gets that way around the edges because I beat the shit out of the eggs until they’re completely foamy and when I pour them into the pie dish, it’s been greased with bacon fat, so it sizzles and crisps up a bit. I just throw leftover chopped bacon, chopped shallots, and sometimes mushrooms into the pie dish and microwave it while I’m beating the eggs with the heavy cream. Including the chopping and mixing and grating the cheese, the whole thing takes 15 minutes to get into the oven.
I’m making bone broth tomorrow too.
I didn’t discover Farmer’s and Havarti cheese until after i was at least 30yrs old. My favorites for eating cheese by itself.
I first tried farmer cheese when I was a teenager. Some family whose kids I babysat for had it all the time.
You like?
My wife and I go on little cheese adventures from time to time, and have discovered we both love Fruilano cheese. It’s Canadian if I remember right, shares some similarities with Havarti, but less of that hidden, underlying sharp edge.
Farmer cheese I find to be a bit odd … Almost maybe too mild? Like squeezed lumps of cottage cheese. Probably would work great used in Poutine. LOL!
As to the quiche tho, that sounds like a trick (the sneaky blend trick) I could sink my teeth into.
I’m actually really late posting cheese.
I bought a few new (to me) varieties not too long ago and took pics, I will share them later.
I think there are two kinds of farmer cheese.
The kind I had is really mild, comes in brick/block form, and isn’t too far off from Muenster. I know there is another kind of dry cottage cheese that comes in curds that’s also called farmer cheese. I have not had that kind.
I buy sliced farmers. Very smooth.
I haven’t seen it in stores much lately, or I’d get that
I’ll be looking for it.
Spicy Garlic Mayo Sauce Recipe
youtube.com – Spicy Garlic Mayo Sauce Recipe
I like processed cheese, or, if it’s my anniversary or something, I’ll go all out and get cheese food.
G Nome today is my anniversary, what do you recommend?
Dude, do you love her? Then you owe that love cheese food. That, or just set her free.
Cheese food is not cheese, nor food.
Stop ur chit.
Funny stuff