I’m sorry-did you say you needed something to bake?! I would hate to think that you have the need to knead and didn’t find what you kneaded here : )
Okay, all cheesy puns aside-here’s a great recipe, in case you are in the mood for Quiche. I capitalized it because it’s that important.
If you make this and use a store-bought crust-don’t tell me. Homemade pie crusts are the most feared baked item I hear about. If you fall into this category…just get the Marie Calendar’s frozen pie crust rated highly on America’s Test Kitchen. It’s already in a pie tin, fluted and all! If you’ve bagged the pie crust already-just use your favorite recipe to hold your Quiche. If you’re feeling brave try this one. It’s not my “go to” recipe but is really simple and good. Maybe I should make it my #1.
Here’s a basic ratio/recipe to make a yummy Quiche for breakfast, brunch, picnics, dinner…seriously when is it NOT okay to have Quiche??
(since it calls for things you probably have on-hand)
6 slices of bacon OR 1/2 lb. of sausage or several slices of ham
1/2 onion, diced
1 cup grated cheese (swiss is the best, but anything will work)
2 cups milk (best (highest fat, of course) combo is 1 cup whole milk, 1 cup cream-however I just used 2 cups of skim and it turned out great. A bit crumbly, but completely worth it!)
salt and pepper to taste
2 scallions, diced (optional)
1. Blind bake your 9″ pie crust that’s been poked several times with the tines of a fork in a 425′ oven for 15 min. To decrease shrinkage as it bakes simply place a piece of foil across the unbaked crust and fill it with dried beans, rice or another 9″ pie plate. When it’s light brown all over pull it out and carefully remove the weighted object (careful, its hot!).
2. Decrease oven temp. to 350′ so it’s ready for your Quiche.
3. Meanwhile brown your breakfast meats until fully cooked and crispy-if we’re talking bacon.
4. Separate meat and fat. Move the meat to a plate. Dispose of all but 1T of fat that you leave in the skillet.
5. Brown your onions in the meat grease (yummy!)
6. Add onions to your meats.
7. Put the milk into the pan and warm it, but don’t let it boil.
8. Crack and whisk the eggs in bowl. Slowly add the milk while whisking the eggs (so you don’t cook them).
9. Grab (gently) your crust and sprinkle the meat/onion mixture onto the bottom. Carefully pour the milk into the crust. Top with cheese and scallions, if using.
10. Transfer to the oven (carefully-it might spill and it stinks if it burns in the oven!). Bake for 30ish minutes or until it registers 160 to 165′. It might be a bit jiggly-but will firm up after it cools for 15 min. Which is when you can start eating it!
Please tell me when you’ve done your part to add to the delicious food your family is eating by baking this, even if it is a fake crust. I’ll still approve your comment : )