I had a number of folks email me asking for my quiche recipe after the photo appeared in my post about coming home.
I didn't have as many regular readers back then which means I'm sure many of you haven't seen this recipe....so I've decided to share it again here.
I have since made this recipe many times, in different variations. It's by far my daughter's favorite and she begs me to make it again and again!
Spring is the perfect time of year for a nice quiche - the days are getting longer and you don't crave a heavy meal as you do in the cold dark nights of winter. A quiche and a salad is a perfect spring supper! Light yet satisfying - what's better than that?
MY FIRST QUICHE
I can't believe with all the cooking I do that I've never made a quiche before! I don't know what I was afraid of - it was actually quite easy and came out INCREDIBLE!!!
What prompted the quiche was the influx of fresh eggs we received both from a coworker and also from a neighbor of my sweetie's. So what's a girl to do?
Our billions of green tomatoes have been ripening slowly and as they ripen I try to think of ways to incorporate them into our various meals. I decided to make another batch of that amazing Roasted Tomato Soup I made a while back and dinner would be soup and quiche. And some more soup for the freezer. Love that!
I wasn't quite sure how the quiche would turn out since it was my very first
kiss I mean quiche. I was a quiche virgin.
Sorry, I had to. Forgive me.
I started by dicing up 1 medium onion.
And a medium red pepper.
And a handful of shiitake mushrooms, stems removed. Small dice on everything as I wasn't pre-cooking any of the veggies. And I didn't want big chunks of veggies, just evenly dispersed flavors.
I mixed them all together in a bowl.
Isn't that pretty?
And then came the bacon. Because, I mean, come on - hello - BACON!!
The bacon was pre-cooked that morning with breakfast - I usually cook up the whole pound of bacon - this way it's only one mess in the kitchen yet multiple meals. I stick the cooked bacon in a freezer bag and pop it into the freezer for bacon emergencies.
What, you've never had a bacon emergency? Fess up.
I think this was 4 or 5 slices of pre-cooked reduced sodium bacon. That's the only kind I buy.
I got out my frozen pie crusts - yup, frozen. These are so good and so easy to use that I haven't made my own pie crusts in years. Centuries even.
And there was cheese. Not sure why it didn't make the photos ....I may or may not have been too busy slicing off chunks and shoving them into my face. I love cheese even more than I love bacon.
I used about 3/4 cup of grated Asiago and 1/2 cup of grated Swiss.
Mixed it with the veggies and the bacon in a bowl and then dumped it into a frozen pie crust.
Isn't that just gorgeous?
The oven was already good and hot since I was roasting the tomatoes for the soup. When I took the tomatoes out I raised the oven to 400 to get it ready for the quiche.
I took 5 of my fresh eggs (they weren't large, if you have large or jumbo 4 may be enough) and whipped them up with a cup of organic half and half and some salt and pepper.
And poured them right on top of all that gorgeousness.
Sorry about the shadow - that was my head drooling over the bacon.
Into the oven on a foil lined baking sheet for 15 minutes at 400, then dropped the temp down to 350 and cooked it another 35 minutes.
And then we had this.
And all was well with the world.
I let it cool for about 15 minutes before serving. The quiche and the roasted tomato soup complemented each other so amazingly well it was frightening. Scary good, even - just right for a Halloween night supper.
I encourage you to try making a quiche - it was so fantastic we didn't even mind eating it again for breakfast this morning with a little yogurt and berries and my home made cappuccino. And it was super easy!!
Here's the recipe in case you decide to give it a go:
Bacon - Cheese - Veggie Quiche
5 medium eggs (or 4 large or jumbo)
1 cup half and half
5 strips of bacon, cooked and diced - I use reduced sodium bacon
1 medium onion, small dice
1 medium sweet pepper, small dice
1/2 cup shiitake mushrooms, small dice
1/2 cup grated Swiss cheese
3/4 cup grated Asiago cheese
1 deep dish frozen pie crust
Salt and Pepper to taste
Preheat oven to 400 degrees F
Dice onion, pepper, and mushroom and mix together in a medium bowl.
Dice the pre-cooked bacon and mix with the veggies in the bowl.
Add both cheeses into the bowl and mix
Dump the mixture into a frozen pie crust
Whip the eggs and half & half together with salt and pepper to taste. I left out the salt and don't think this dish needs any additional salt - you get enough from the bacon and the cheese.
Pour the egg mixture right over the ingredients in the pie crust
Bake at 400" for 15 minutes then reduce heat to 350 and bake for an additional 35 minutes.
Let cool for about 10 minutes prior to serving.