烤红薯洋葱馅饼

红薯是我的大爱，每逢感恩节这个红薯的side dish一定是我的．今年试了这个红薯quiche,大家都赞好吃，敢紧收藏起来．大家也来试试看．

 

原料：

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

1 杯 切碎的红洋葱

2 汤匙橄榄油

1 茶匙 调味的黑椒粉

 

1/4杯切碎的新鲜平叶欧芹

1 （ 14.1盎司）包装冷藏piecrusts $

2杯（8盎司）碎格鲁耶尔奶酪

1 1/ 2杯半和半

4个大鸡蛋

1茶匙切碎的新鲜迷迭香

1/2茶匙盐

配菜：新鲜的迷迭香小枝

准备

 

1 。烤箱预热至425℃ 。折腾起来前4个成分在一个大碗里，混合安排在一个轻轻的单层脂15 - ×10英寸的果冻滚锅。烤20分钟或直到刚刚土豆变软， 10分钟后搅拌。完全冷却锅一个有引线的架子（约30分钟） 。拌入培根和香菜。

2 。解开piecrusts ，堆在一个抹了油面。卷叠piecrusts到12英寸的圆。飞度piecrust到10英寸深盘馅饼锅可拆卸的底部，压入凹槽的边缘。剪掉沿边缘多余的piecrust 。线piecrust用铝箔或羊皮纸，并填写馅饼的重量或干豆类。将锅上的箔内衬烘烤表。

3 。烘烤在425℃ 12分钟。除去重量和箔;烤5分钟。完全冷却上一个有引线的架子（约15分钟）烤盘。降低炉温到350℃ 。

4 。红薯混合物，并在酸的半壳的奶酪层半;层层重复一次。

5 。一起搅拌一半和一半，接下来的3成分;倒在奶酪。

6 。烘烤在上最低的烤箱350 °架35至40分钟，或直至集。上线烤盘酷挞架15分钟。

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.