Quiche for Lunch

 Hi everyone. I hope everyone's week is going well. 

This week for Food Wednesday over at Kathy's blog-Hummingbird Studio at the Lake, I want to share  last week's savory bake.  I was inspired to make a savory dish  because my older asparagus plant gave me a few fresh stalks  to eat, and I was also able to pick a bit of spinach growing my cold frame. We even had a couple of slices of left over bacon in the frig.

It didn't take a whole lot of thought to know that it was time to make a quiche.

 

I chopped and sauteed my veggies to soften them. I mixed the eggs and milk while my veggies (and also the bacon at the end)  cooked down. I was lazy and bought a ready done, just-needed-baking pie crust which made the whole quiche process really quick and easy. In fact so quick and easy I need to make quiches more often.

Here's the recipe I used.

1) Pre-bake your pie crust either following the package directions or at 375 degrees F (190 degrees C) for 15-20 minutes until it  starts to brown and isn't raw dough any longer. Take it out of the oven and cool. The crust doesn't need to be cold, just cool, so it shouldn't take more than 10-15 minutes to be ready after it leaves the oven.

2) Chop and saute any veggies you'll use to soften them.  I also chopped up and reheated my 2 strips of left over bacon. Depending on the size of your piecrust, you don't need many veggies. My total came to just over 1/2 a cup.

3) In a bowl I whisked together 2 eggs, 1 cup milk (or use 1//2 cup milk and 1/2 cup cream or half and half), a pinch of salt, pepper and nutmeg.

4) When the crust is cool, put your sauteed veggie mixture at the bottom. Pour the egg mixture over that and then sprinkle with shredded cheese over the top. I used Swiss cheese as I couldn't find Gruyere at the store, but the choice is yours. You want to cover the top of the quiche with cheese but don't add a mountain of cheese. And if you don't want cheese, you could skip it.

5) Set your oven for 250 degrees F (about 120 degrees C). You want a cold oven so the eggs cook slowly. The recipe said the quiche will need to cook for 20-30 minutes, but my oven is on the cool side so it took 40 minutes for me. You know when it's done because there is NO wiggling of the filling on the top of the quiche. At that point the top should be just starting to brown.

Et voila. Here is my finished quiche. If you want more filling for a bigger pie shell, you could double the eggs and milk, just be sure you keep the ratio of those 2 ingredients the same. 

Too bad the hubby won't eat quiche. He'll eat a breakfast tortilla with eggs and veggies though. And he eats pie. I don't understand why he won't eat quiche, but then again, we all need some great mysteries in life. Oh well, more lunches for me. Smile.

Have a great Wednesday. And happy eating to you.