香肠 – 土豆乳蛋饼
这道多功能的菜肴从早午餐自助餐到餐桌一应俱全,配上绿叶沙拉。在添加填充物之前烘烤外壳,称为盲烘,确保它不会变湿.
资料来源:日常食品,2011年12月
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库克的笔记
储存,冷藏冷却乳蛋饼,盖紧,最多3天。要重新加热乳蛋饼,用铝箔覆盖并置于325度的烤箱中直至温热,约15分钟.
这道多功能的菜肴从早午餐自助餐到餐桌一应俱全,配上绿叶沙拉。在添加填充物之前烘烤外壳,称为盲烘,确保它不会变湿.
资料来源:日常食品,2011年12月
预备
份量
Darius
27.04.2023 @ 00:37
This dish is a versatile one that can be served for breakfast, lunch, or dinner, and goes well with a side of green salad. Blind baking the crust before adding the filling ensures that it stays crispy and doesnt become soggy. The recipe calls for a basic pie crust or store-bought single crust pastry, Italian sausage, eggs, cream, potatoes, and Parmesan cheese. The dish takes about 1 hour and 30 minutes to prepare, with 30 minutes of active time, and serves 8. To store leftovers, refrigerate the quiche for up to 3 days and reheat in a 325-degree oven for about 15 minutes, covered in foil.