Wednesday, March 16, 2016

Quiche made in the NuWave Oven and the PPCXL

We decided to try something. We decided to see which would cook the quiche better, the Power Pressure Cooker XL or the NuWave Oven. To be honest, it was not what I thought. They were both great. The one in the NuWave had a crust on top and everyone liked that part of it better. They also liked the consistency of the NuWave Oven. But they liked the one in the PPCXL for the taste. They thought it was tastier. So, now we will alternate between the 2 ways of cooking it. lol!

Quiche made in the NuWave Oven and the PPCXL

4 Oz Cream Cheese, melted in microwave for 40 seconds
8 Eggs
1 Cup Shredded Cheddar Cheese
1/2 LB Bacon, diced and cooked
1 Roma Tomato, diced

1. Dice and cook your bacon (we did ours in our Copper Chef pot), when done, drain bacon
2. Melt your cream cheese in microwave for about 40 seconds. Use a fork to whip it up.
3. Add one egg at a time to your cream cheese and whip up with a fork until well blended (it doesn't matter that there will be chunks of cream cheese in the mixture, it will melt when cooked)
4. Add shredded cheese and stir until well blended.
5. Add cooked bacon and stir until blended
6. Add tomato and stir until blended
7. Pour into your quiche pan (we used 2 pans that are 8" in diameter and about 3" in depth)

Directions For the NuWave Oven
Place on 1" rack in NuWave and turn on for 30 minutes.

Directions For the Power Pressure Cooker XL
Put some tin foil over the pan and secure tin foil around it. Place 2 cups water in the pressure cooker and place pan in water.
Turn pressure cooker on to high for 40 minutes (we use the meat setting at 40 minutes).
Secure lid and let it run its cycle. When done, release steam and carefully remove lid.

This one was made in the NuWave Oven.

This is the one done in the Power Pressure Cooker XL