Birthday Quiche for Me!

This is not a paleo recipe.  This is a not a remotely healthy recipe, but it is one of my favorites and it is my birthday today, so I am cheating on my diet and making this as a breakfast treat.  I use a lot of cheats when making quiche because otherwise it can be time consuming and kind of a pain in the ass.  There are three main parts of a quiche: crust, eggs, and meat/vegetables.

For the crust, I use store bought crust.  It is simpler and faster than making your own dough.  They are in the refrigerated section where you find biscuits and crescent rolls and things like that.  You have to cook the crust first, otherwise the egg mixture will make it soggy.  You can use a pie plate or a cake pan.  Spray the pan, place the crust in the pan, poke the crust with a fork a few times on the bottom, then bake for 15 minutes at 375 degrees.  Let the crust cool for a bit before adding in ingredients.

The next step is what goes into the crust.  I find bacon or ham work really well, but have had really good quiches with veggies only, so it is really your call.  The veggies need to be already cooked as does the meat.  When making one with bacon, I sometimes just buy bacon crumbles instead of cooking bacon and as I am awful at cooking bacon.  If you cook up the bacon yourself, make sure to cut it up before placing it on the crust.  I layer the bottom of the crust with whatever meat I am using, bacon, ham, sausage or whatever else suits your fancy.  Then I put in the veggies.  I used frozen veggies this weekend, because they cook pretty quickly, but also with frozen veggies as long as you thaw them and drain them (otherwise you get a very soggy quiche) you don’t even need to cook them.  I also use onions because I like them, but they do need to be chopped and sauteed unless you are using frozen onions.

Most recipes say to use 1-2 cups of meat and veggies, but I kind of just eye ball the amount.  I layer meat in the bottom, then onions, then whatever other veggies you like – such as asparagus, broccoli, spinach, etc.  Then put cheese on top of the veggies.  I used a three cheese blend, but really you can use whatever kind of cheese you like that will go well with your meat and veggies.  Feta, cheddar, swiss (spinach, mushroom, and swiss cheese makes an excellent quiche) – you get the idea.

Then you want to add in the egg mixture.  According to Julia Child, each egg should equal a half a cup of mixture.  Basicially, crack the eggs into a measuring cup.  If you use 6 eggs, you will want 3 cups of egg mixture, which is eggs, cream, and milk – equal parts of cream and milk.  In my last quiche, the eggs made up about 1 and half cups by themselves, so I then added 3/4 of a cup of cream and then 3/4 of a cup of milk to make the mixture reach 3 cups total.  Then you add salt and pepper, whisk it together with a fork until it is blended and pour it on top of the meat, veggies, and cheese.  I also add more cheese on the top after I pour the eggs in.

The amount of eggs you use will depend on how deep your pan is and how many other ingredients you add.  The eggs will get larger as it cooks, so leave a little bit of room on top so that they don’t overflow the pie pan and drip down.  I put the pie plate on a cookie sheet just in case they overflow.  Then cook for around 40-50 minutes until the eggs are set and are brown-ish on top.

Bacon and Broccoli Quiche:

Preheat oven to 375
Place pie crust in pan, poke with fork a few times and cook in oven for 15 minutes.  Prepare other ingredients while crust is cooking and cooling.

Cook bacon, set aside to drain and cool.  Once cooled, chop up bacon for 1/2 to 1 cup
Chop a small onion, saute in bacon grease and then drain, or thaw frozen onions, about 2/3 cup
Cook broccoli or thaw frozen broccoli, strain and dry thoroughly, use about 1 cup to 1 and a half cups of broccoli

Layer the bacon, onions, and broccoli in the pie crust.  Sprinkle with cheese, about 1/2 cup

Crack 6 eggs into a measuring cup.  For each egg, you will want a half cup of mixture, so with 6 eggs, you will want 3 cups.  Look to see how many cups the 6 eggs make.  Then add cream and milk, in equal portions to get to 3 cups.  So if the eggs make 1 cup, use 1 cup of cream and 1 cup of milk.  This will vary depending on the size of the eggs you use.  Whisk the eggs, cream, and milk together with a fork until completely blended, then gradually pour egg mixture over the rest of the ingredients in the pie crust.  You may have some mixture left over, depending on how deep your pie plate is and how many other ingredients you placed in it, so pour gradually and leave a little room at the top.  Sprinkle more cheese over the top

Place in oven on a cookie sheet at 375 degrees for 45 minutes.  Let the quiche set for about 5-10 minutes after removing it from the oven so that it is more solidified.

Asparagus and Bacon Quiche:

Preheat oven to 375
Place pie crust in pan and cook in oven for 15 minutes.  Prepare other ingredients while crust is cooking and cooling.

Cook bacon, set aside.  Once cooled, chop up bacon for 1/2 to 1 cup
Chop a small onion, saute in bacon grease until lightly cooked, then drain OR thaw about 2/3 cup of frozen onions
Cook asparagus or thaw frozen asparagus, strain and dry thoroughly, then cut into small, bite-size pieces, use about 1 cup of asparagus

Layer the bacon, onions, and asparagus in the pie crust.  Sprinkle with cheese, about 1/2-3/4 cup

Crack 6 eggs into a measuring cup.  For each egg, you will want a half cup of mixture, so with 6 eggs, you will want 3 cups.  Look to see how many cups the 6 eggs make.  Then add cream and milk, in equal portions to get to 3 cups.  So if the eggs make 1 cup, use 1 cup of cream and 1 cup of milk.  This will vary depending on the size of the eggs you use.  Whisk the eggs, cream, and milk together with a fork until completely blended, then gradually pour egg mixture over the rest of the ingredients in the pie crust.  You may have some mixture left over, depending on how deep your pie plate is and how many other ingredients you placed in it, so pour gradually and leave a little room at the top.  Sprinkle more cheese over the top

Place in oven on a cookie sheet at 375 degrees for 45 minutes.  Let the quiche set for about 5-10 minutes after removing it from the oven so that it is more solidified.

 

Now, if I can just convince myself that it is a good idea to leave the house in this cold weather to get some quiche supplies, I will have a birthday breakfast quiche for breakfast today!

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