WHAT IS SLAB BACON RECIPES
BACON-CHEDDAR SLAB QUICHE RECIPE - PILLSBURY.COM
Slab quiche is our new favorite way to make eggs for a crowd! These sheet-pan eggs have a rich and velvety filling full of bacon, cheddar and green onions. Bonus: it takes just 20 minutes to prep.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
- Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
- In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top.
- Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 480 , CarbohydrateContent 28 g, CholesterolContent 240 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 18 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 800 mg, SugarContent 3 g, TransFatContent 0 g
PECAN SLAB PIE RECIPE - PILLSBURY.COM
We love our Easy Pecan Pie recipe so much, we just knew we had to make a sheet-pan pie version! Flaky Pillsbury™ pie crust pairs perfectly with a simple and decadent gooey pecan filling in this crowd-pleasing slab pie that's made for the holidays.
Provided by Pillsbury Kitchens
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough to fit, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 7 minutes.
- In large bowl, beat eggs, melted butter, corn syrup, brown sugar and salt with whisk until well blended; stir in pecans. Pour evenly into prebaked crust.
- Bake 25 to 30 minutes or until center is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.
Nutrition Facts : Calories 480 , CarbohydrateContent 55 g, CholesterolContent 65 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 28 g, TransFatContent 0 g
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This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
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