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| spinach, bacon, cheddar quiche |
Thanks, Kelley, for inviting me to share your new blog space today. Seriously, I love breakfast! I’m not a huge breakfast eater-most mornings I eat granola and raisins. But, I always dreamed of opening a B&B-heavy on the breakfast. And I have lots of great breakfast recipes that I used as a camp cook, and then with my BFF for our summer brunches.
One thing you will get to noticing about my recipes if I contribute on a regular basis is that they are all easy. Easy and delicious. My philosophy is to not spend a great deal more time preparing the food, than consuming the food. So, most of my recipes will take less than 30 minutes hands on time.
And, they all are delicious. Or I wouldn’t share them. I’m not kidding.
Oh, and I try to go for ascetics too, though my food art could be describe as, “most bang for your buck.” Make the food look palatable and pretty and colorful, for a minimum effort.
What recipe do I have for you today that combines these 3 stringent qualifications in one fell swoop?
Mix and Match Quiche.
Quiches are stunning, delicious and easy to prepare. There are ways to make them more difficult, but for the most part, they can be easy-peasy.
Most quiches have three components-crust, egg mixture and fillings.
-Your crust can be store bought or homemade-depending on your time factor. Really, it is good either way. The key is to put it in your pie plate, fill it with pie weights or dried beans, and pre bake it at 450 degrees for 9-12 minutes, until lightly golden brown.
-The egg mixture usually contains eggs, some form of dairy, and herbs. Some recipes call for more eggs and less milk, and vise-versa.
-The fillings. This is the fun part. The part that makes your quiche uniquely you. The basic 3 categories you want to use are vegetables, cheese and meat. You can leave out the vegetables or the meat. You really can’t leave out the cheese.
Mix and Match Quiche
Homemade Crust-one crust
1 cup all purpose flour
1/2 t salt
1 t sugar
1/3 c shortening
1 t white vinegar
2-4 T ice water
Mix the flour, salt, and sugar. Cut in the shortening with a pastry cutter. Add the vinegar and 2 T water. Stir in with a fork, adding more water until the dough is just moist enough to stick together when lightly pressed into a ball.
Roll out to fit your pie plate. Weigh down, and bake at 450 degrees for 9-12 minutes.
Fillings-mix and match however you please. Layer into your pre-baked crust.
–vegetables 1/2-1 cup total (or 3 cup fresh spinach) asparagus, broccoli, onion, garlic, peppers, tomato, potato (shred, sauté), sauté mushrooms
–meat 1/2 -1 cup total-bacon, ham, sausage, salami, chicken, crab meat
–cheese 1 cup total-cheddar, gruyere, colby-jack, queso, monterey jack, swiss, jarlsburg
Eggs and such
3 eggs
1/2t salt
1/4 t pepper
1-1/4 c heavy whipping cream, half and half or milk
1-2 T fresh herbs, or 1-2 t dried (savory, thyme, Italian seasoning, basil, oregano)
Lightly beat the eggs. Add the remaining ingredients and mix well. Carefully pour over the fillings in the crust.
Bake at 350 degrees, 40-50 minutes-until set.
Let the quiche rest 10-15 minutes before serving.
Serve with fresh fruit, and any kind of carb you want-donuts, muffins, coffee cake. Borrow another recipe from Kelley.
Who’s going to have quiche this weekend?
Bernadette is the Barefoot Hippie Girl. More barefoot-ish than Hippie-ish. But, if the shoe fits, or not-as the case may be, wear it.
You can find her over at Barefoot Hippie Girl, where she writes on faith, cooking, fitness, and anything else that might cross her mind.
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