Thursday, January 6, 2011

365 Days in Photos- Day 6 and a Crustless Quiche Recipe

I just love taking photos of my food!

This is the most versatile recipe ever. I never had a quiche until a few years ago, now it’s a “go to” meal for my family. This is one of those few dishes that are perfect- for so many reasons. First of all it’s so versatile. You can use whatever you have on hand to make it. You get to use up all the end bits of veggies (and eggs) in your fridge, and it’s a great way to get in some veg for breakfast. The whole meal is in one dish (except some toast!) and it’s easy to make. It’s great for breakfast, brunch or dinner and even heats well (though most egg dishes don’t) for a sack lunch the next day. If there is any leftover! Are you sold yet?

Have it Your Way 
I’ve never measured anything out before when making this until tonight- just for you! Just remember, when making this recipe you can substitute, add, or take out anything you like. Well, except the eggs…Eggs are kinda important to a quiche!

This is how I made the quiche tonight. The basic components for a quiche are italicized.  Branch out and experiment from there!

6 large eggs
1/8 tsp. black pepper
¼ tsp. salt
¼ cup dairy- sour cream or your choice! (milk, unflavored milk substitute, cream, half & half, sour cream, cottage cheese, plain yogurt)

¼ tsp minced garlic, or 1 pressed clove
1/3 cup each- sliced onions, sliced red pepper, torn baby spinach (any combination that = 1 cup. Vegetables and meat such as diced bacon or ham)
1 cup shredded cheddar cheese, divided (try different cheeses!)
1 small tomato, sliced thinly
1 tbsp shredded parmesan, because that’s all I had J
Pinch of parsley

Preheat oven to 350 degrees. Crack the eggs into a medium bowl. Add the pepper, salt, sour cream, and garlic. Whisk together until the eggs are blended with the sour cream. Next, add in the vegetables and ½ cup shredded cheese. Gently mix.

 Coat a pie dish with cooking spray and pour the egg mixture in. (You may need to distribute the veggies and cheese so that it’s not all in the middle) Spread the thinly sliced tomato over top the egg mixture, like pepperoni on a pizza. Bake for 10 minutes (I have a convection oven- for a conventional oven try 13 minutes).

When the top of the quiche is set but the inside is still wiggly, pull out. Sprinkle with the remaining shredded cheddar and parmesan cheese, and the parsley. Return to the oven and bake 7 minutes (try 10 for a conventional oven). Let cool for 5 minutes before slicing. Makes 4 main dish servings


Do YOU have a favorite quiche recipe?

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