It’s Monday and it’s raining.
The good news is that I have quiche for breakfast! A lil something I thought up for my students on Saturday. (I hosted a cooking class on soups and will post those recipes later.) I’ve gotten into the habit of providing some fuel before we get started and have wanted to make a quiche since I tasted the succulent varieties at a local bakery.
I did a little research and figured out that to make a quiche you need 1/2 cup liquid for every egg. The liquid can be milk, half & half or cream. Those were listed in order of increasing fat/calorie content, in case you care about that kinda thing. Add meat, cheese, veggies. Your imagination is the only limitation.
- 1 Red pepper
- 2 cups of fresh spinach OR 1 cup of frozen, drained
- 1/2 onion chopped
- 1/2 cup Goat Cheese
- 6 eggs
- 3 cups of half & half
- 2 frozen pie crusts OR premade crust rolled into a tart pan
- *note this yields two pie pans of quiche
- Roll your crust into your tart pans or thawed pie crusts
- In a bowl crack your eggs and add liquid, beat until eggs are evenly combined and you have uniform mixture. No eggy lumps. Make it smooth. Toss in the goat cheese. (If you don’t use cheese, you need to sprinkle salt and pepper)
- In a skillet sautee your red peppers and onions. Then add spinach and allow it to wilt.
- Add skillet mixture to your eggs slowly while stirring your liquid. Then pour liquid mixture into the pie crusts. Bake on 350 degrees for 25 minutes or until firm.