I made Quiche Lorraine in a NuWave last year and was so-so. I did it again last week and come out much better. First I made a pie crust and cooked it in the NuWave 12 minutes on high. Then I made the filling, put in the crust and cooked it on Power Level of 8 for 50 minutes. Much better. The recipe I used follows.
- Pie Crust
1-1/2 cups all-purpose flour (I did 1/2 cup of wheat and 1 cup of all-purpose flour)
1 stick very cold unsalted butter, in 1-inch pieces
1/2 teaspoon salt
1/4 cup ice water
1 9-inch pie shell
Use metal blade to process flour, butter and salt until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together. Do not let it form a ball. Put dough in a plastic food storage bag. Work through bag to press dough together into a ball, then a flat disc.
Refrigerate dough for at least 1 hour (I did 3 hours).
8 slices of bacon
Half of onion, chopped
4 eggs, beaten
1 cup of fat free milk
A touch of garlic salt
1 cup of shredded Mexican chesse
1/2 cup of mozzarrella cheese
1 tablespoon of all-purpose flour
Place bacon in a large skillet and cook over high heat until brown. Remove the bacon from the pan, and cook the onions about 2 tablespoons of the bacon grease. Set aside.
In a large bowl, mix together the eggs, milk and garlic salt. Stir in the bacon and the onion. Add the cheese and the flour, and stir well. Pour the mixture in the hot pastry shell.