Thursday, January 23, 2014

To Quiche or Not to Quiche

That is not even a question.

Recently, I've been had a bit of a hankering for...okay, obsession with eggs. I can't get enough of them, my cholesterol must be through the roof. Got an egg? You got a meal. I can do the normal variations - scrambled, fried, poached, omelettes, etc. I have always loved quiche and decided to try my hand at making one.

[quiche!]

I used a combination of recipes and tips and came up with this guy. I wasn't that adventurous though - I did use a pre-made crust. Maybe my next quiche adventure will involve something more homemade. Anyway, I started with a refrigerated Pillsbury pie crust. Due to lack of quiche/pie plate, I used a round oven-safe dish. It actually worked quite well.

[cheater crust]

I lined the dish with my impostor crust and baked for 10 minutes at 425 degrees. I did NOT press the edges of the crust against the dish enough - or maybe I just needed a ridged pie/quiche plate. As you can see here, when I took the crust out of the oven, it had folded down a bit. I just pushed it back up (and took a little taste) which seemed to work fine. 

As the crust was in the oven, I mixed my ingredients:
  • sauteed green onions
  • lightly sauteed spinach
  • 4 eggs
  • about 2 1/2 cups of shredded pepper jack and parmesan romano 
  • about a cup of whole milk 
  • 5 slices of cooked bacon - chopped 
[oven-ready]

And now for the hardest part, waiting. I turned the oven down to 350 degrees and baked my quiche for 50 minutes. I must say I was a bit nervous about not having a quiche/pie plate but was reassured when it came out looking like this...

[look at those edges]

It was delicious! Cheesy, eggy, spinachy, and great bits of bacon. And the green onions. I loved it.

[almost gone]

I must say, I can't wait to make my next quiche. My wonderful mother has given me an old quiche plate and I can't wait to try that out. More quiche please! 






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