Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
1 (9-inch) piecrust 8 slices bacon, cooked crisp and crumbled 1 cup Swiss cheese, shredded 1 cup onion, finely chopped 4 large eggs 2 cups heavy whipping cream ¼ teaspoon salt ¼ teaspoon pepper ¹⁄₈ teaspoon cayenne pepper
Preheat oven to 425˚. In the bottom of a pastry shell, sprinkle bacon, cheese, and onion. Beat eggs slightly, and whisk together remaining ingredients in a bowl. Pour mixture into quiche dish over bacon, cheese, and onion. Bake for 15 minutes, reduce temperature to 300˚, and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
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To purchase Queens Royal Receipts, contact Jane Williams at (704) 337-2256 or alumni@queens.edu.
During the Jewish holiday of Purim, congregants at Greensboro’s Temple Emanuel send a sweet message to older members of the community, reminding them that they are loved.
Having grown up firmly on one side of the Great Barbecue Divide, a writer travels west to open her mind and expand her palate. In the Capital of ’Cue, she comes to a conclusion: It’s time to clear the air.