Norwegian Nokkelost Quiche Nokkel Quiche Recipes

Steps:

• Preheat oven to 400 degrees.
• Place frozen potatoes in microwave and cook on High for 30 seconds.
• Spread potatoes evenly in 9-inch glass pie plate that has been sprayed with nonstick cooking spray.
• Sprinkle potatoes with salt and pepper to taste.
• Spread cheese evenly over potatoes.
• Spread broccoli evenly over cheese.
• Beat eggs well with water.
• Pour carefully over broccoli.
• Bake for 30-35 minutes, or until center is set and top is golden brown.
• Serves 4.
• NOTE: This recipe tested at high altitude (over 3,500 feet).
• Your cooking time may be shorter.

Steps:

• Preheat oven to 350°F.
• Mix butter and flour until crumbly. Add water until a soft dough forms. Handle as little as possible. Press into a 9 inch quiche pan.
• Cook bacon until crisp. Drain on paper towel. Crumble.
• Place grated cheese onto bottom of pie crust.
• Whisk eggs, half and half, chives, salt and pepper together. Add cumin powder at this point if you are not using Nokkelost cheese.
• Pour carefully into pie shell.
• Sprinkle bacon on top.
• Bake on lowest rack of oven until firm, approximately 30-40 minutes.

Steps:

• For the glaze: mix ingredients together and brush over bread before baking.
• Soften yeast in water; add milk.
• Blend in 3 cups of flour and beat until smooth.
• Cream the shortening, sugar and salt toether; add to this the beaten eggs and cardamom.
• Add to batter along with remaining flour.
• Knead until smooth, adding more flour as necessary.
• Dust fruit with a little flour and add to dough.
• Cover and let rise until doubled; punch down and let rise again until doubled.
• Divide dough into three portions and shape into loaves.
• Place in greased bread pans and dust lightly with flour.
• Cover and let rise until doubled.
• Lightly brush tops of loaves with glaze.
• Bake at 350F for 50 to 60 minutes, or until golden and done.
• Remove from oven, cool briefly in pan, then turn out onto cooling rack.

Steps:

• In medium bowl, stir together flour and 1/4 tsp salt; add butter.
• With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
• Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.
• Shape into flat round; cover.
• Refrigerate 1 hour.
• Heat oven to 425°F.
• On lightly floured surface, roll dough into 12" round.
• Place dough in bottom and up sides of 9" tart pan with removable bottom.
• Trim excess dough; reserve small piece.
• Line dough with aluminum foil; fill with dried beans or pie weights.
• Bake 12 minutes; remove foil and weights.
• Bake an additional 5-7 minutes or until dough is set.
• Remove from oven; reduce oven temperature to 375°F.
• If any cracks have developed in the crust, use reserved dough to patch.
• Meanwhile, bring medium saucepan of water to a boil over medium-high heat.
• Add bell pepper and squash; boil 3 minutes.
• Add peas; boil 2 minutes.
• Drain well; place over bottom of partially baked crust.
• Arrange turkey over vegetables; sprinkle with Gruyère, green onions and Parmesan.
• In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.
• Bake at 375°F.
• for 30 minutes or until set.
• Shredded carrot or chopped cauliflower may be substituted for the squash.
• Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
• Seal, label and freeze up to two months.
• Do not thaw before reheating.
• Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.