Kalamazoo K500HB-2-NA, Use And Care Manual

Page: 37 / 64

+1.800.868.1699 69
68
Directions
For twice-smoked bacon (optional), smoke the bacon at 300°F for 90 minutes.
The end result should be fully cooked and somewhat “stiffened” without being
crispy. If not smoking the bacon, cook it to similar doneness using whatever
method desired. Chop the bacon and reserve.
Prepare the grill for baking with indirect heat at 350°F.
Beat together the eggs, cream and salt in a bowl.
Use butter to grease the inside of the cast-iron muffin pans.
Cut each large pie crust into smaller circles that are sized to fit the cups of
your pans. Line the cups of the pans with the crusts, then place a little bacon,
Cheddar and green onion into each cup. Distribute the egg mixture evenly
among all the crusts, then top with the grated Parmesan.
Place the pans in the indirect zone, close the grill lid and bake until the internal
temperature of each quiche reaches 165°F, about 40 minutes baking time.
Rotate the pans halfway through cooking.
Serves 12
8 slices smoked bacon
6 eggs
¾ cup heavy cream
½ teaspoon salt
Butter for greasing the muffin pans
Cast-iron muffin pans for baking
4 pie crusts for 9-inch pies (I purchase
pre-made Pillsbury crusts from the
refrigerated section at the market)
2 green onions, green parts only, thinly
sliced
½ pound white Cheddar cheese, grated
¼ cup finely grated Parmigiano
Reggiano
Smoky Bacon Mini-Quiches
Quiche on a grill? Absolutely! One of the best things about cooking on the Kalamazoo
Hybrid Fire Grill is the even heat consistency for baking and roasting. You can bake quiches,
custards and even cakes without difficulty — and you have the opportunity to add flavor with
wood or charcoal. Shallow cast-iron muffin pans are perfect for baking these mini-quiches.
The bacon is smoked for an extra-smoky flavor, but feel free to skip this step for convenience
or a more subtle flavor.