NØKKELOST QUICHE--Scandinavian (Norwegian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 363.7
- Total Fat: 23.3 g
- Cholesterol: 157.6 mg
- Sodium: 327.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.9 g
- Protein: 16.2 g
View full nutritional breakdown of NØKKELOST QUICHE--Scandinavian (Norwegian) calories by ingredient
Introduction
This is a traditional Norwegian springtime recipe. This is a traditional Norwegian springtime recipe.Number of Servings: 8
Ingredients
-
Egg, fresh, 4 large
Butter, unsalted,
Milk, nonfat, 1 cup
1/2 teaspoon white pepper
six slices bacon
2 tbsp chopped Fresh Chives
Water
flour
about half pound Swedish Farmer Cheese
6-8 servings
dough:
Dough should be a 1:3 ratio--1 part fat to 3 parts flour. One cup fat with 3 cups flour and about 7 tablespoons water will make three crusts--use just one crust for each quiche.
Filling:
6 slices bacon
9 oz. Swedish bond cheese with caraway seeds, grated
4 eggs, slightly beaten
milk--Use the egg itself as a measuring tool for the milk. One half a shell of milk for each egg gets the correct proportion (according to Julia Child!)
2 T chives
1/2 tsp. white pepper
Directions
Cut butter into flour with pastry blender until the size of small peas.
Add water and mix to a soft dough.
Roll out dough and place into a disposable aluminum CAKE pan pan.
Fry bacon or bake it till crisp at 350 degrees until crisp.
Drain on paper towel and break into pieces.
Grate cheese and place in the pie crust.
Whisk eggs, milk, chives, and pepper together.
With your finger make a little well in the middle of the cheese and carefully pour the egg mixture into the cheese.
Sprinkle with bacon on top.
Bake until firm, on the lowest rack in the oven at 400 degrees F for 10 minutes then at 350 degrees, till golden on top and set in the middle--a pick inserted comes out clean.
Serve hot for dinner. Leftovers can be eaten cold or warmed in microwave.
For the Dance Workshop, use a disposable aluminum CAKE pan (8 or 9 inch) for this recipe, rather than a quiche pan or pie plate.
Use "bond ost med cumin" or farmer cheese with caraway, don't add caraway seeds.
Bacon cooked in the oven on a foil covered cookie sheet is so much easier than pan fried! I cut it into thirds or fourths before arranging it in a single layer on foil covered sheet with sides, and baking it till crisp at 350 degrees.
Use the egg itself as a measuring tool for the milk. One half a shell of milk for each egg gets the correct proportion ( according to Julia Child!) Use whatever milk you have on hand--obviously NOT sweetened condensed milk--but non fat milk is what I have used for nutritional calculations.
If using dried chives use only 2 teaspoons.
Number of Servings: 8
Recipe submitted by SparkPeople user PARISTASAI.
Add water and mix to a soft dough.
Roll out dough and place into a disposable aluminum CAKE pan pan.
Fry bacon or bake it till crisp at 350 degrees until crisp.
Drain on paper towel and break into pieces.
Grate cheese and place in the pie crust.
Whisk eggs, milk, chives, and pepper together.
With your finger make a little well in the middle of the cheese and carefully pour the egg mixture into the cheese.
Sprinkle with bacon on top.
Bake until firm, on the lowest rack in the oven at 400 degrees F for 10 minutes then at 350 degrees, till golden on top and set in the middle--a pick inserted comes out clean.
Serve hot for dinner. Leftovers can be eaten cold or warmed in microwave.
For the Dance Workshop, use a disposable aluminum CAKE pan (8 or 9 inch) for this recipe, rather than a quiche pan or pie plate.
Use "bond ost med cumin" or farmer cheese with caraway, don't add caraway seeds.
Bacon cooked in the oven on a foil covered cookie sheet is so much easier than pan fried! I cut it into thirds or fourths before arranging it in a single layer on foil covered sheet with sides, and baking it till crisp at 350 degrees.
Use the egg itself as a measuring tool for the milk. One half a shell of milk for each egg gets the correct proportion ( according to Julia Child!) Use whatever milk you have on hand--obviously NOT sweetened condensed milk--but non fat milk is what I have used for nutritional calculations.
If using dried chives use only 2 teaspoons.
Number of Servings: 8
Recipe submitted by SparkPeople user PARISTASAI.