Real Men Do Eat Quiche...
Just ask Chris! I made quiche for dinner last Saturday night, and it was pretty good for a first time. Chris was pleased with it. I didn't make the recipe I linked to in my last post. There were just too many variations and I wasn't sure which ones to follow. So I found just a basic recipe (can't remember where now), and tried that. Here is the basic recipe:
1 deep-dish frozen pie crust
5 eggs
3/4 cup milk
2 cups add-ins
I made two different kinds - one was bacon cheddar and the other was spinach tomato and parmesan. I liked the flavor of the spinach tomato better, but the texture of the bacon cheddar was better. The spinach quiche was more watery, but that was my fault. I used a blender to make the filling, and after adding the diced canned tomatoes, realized too late I should've mixed them in after the eggs and milk were blended. Plus I think I would set them out to drain for most of the day so they'd be a lot drier. I used fresh spinach, though, and that was fine adding with the egg and milk in the blender. I used shredded parmesan, not the stuff in the green can.
Preheat oven to 350 degrees.
Bacon Cheddar Quiche:
1 deep-dish frozen pie crust (I used Marie Callender's)
5 eggs
3/4 cup milk (I used skim)
4 strips bacon, cooked and chopped
1-1/2 to 2 cups cheddar
No need to thaw pie crust. I sprinkled 1/4 cup of cheddar on the bottom of the pie crust. I combined the eggs and milk in a blender and mixed well. Then I added 1-1/2 cups cheese and bacon and gave it a quick spin. Pour into pie crust and sprinkle with 1/4 cup cheese. Bake for about 50-60 minutes.
Spinach Tomato Parmesan Quiche:
1 deep-dish frozen pie crust
5 eggs
3/4 cup milk
1 14.5-oz can of diced tomatoes, drained well (I used basil/oregano flavor)
1 to 1-1/2 cups fresh baby spinach
1/2 cup shredded parmesan
Sprinkle about 1/4 cup parmesan over crust. Mix eggs, milk and spinach in blender. Fold in tomatoes; pour into crust. Sprinkle with remaining parmesan and bake for 50-60 minutes.
Whichever quiche is made, let sit after removing from oven for about 10 minutes to firm up.
These pictures are of the spinach tomato quiche:
The kids really liked the bacon cheddar quiche; Becca actually had two pieces. This is very yummy and very light; it doesn't sit heavy in your stomach.
1 deep-dish frozen pie crust
5 eggs
3/4 cup milk
2 cups add-ins
I made two different kinds - one was bacon cheddar and the other was spinach tomato and parmesan. I liked the flavor of the spinach tomato better, but the texture of the bacon cheddar was better. The spinach quiche was more watery, but that was my fault. I used a blender to make the filling, and after adding the diced canned tomatoes, realized too late I should've mixed them in after the eggs and milk were blended. Plus I think I would set them out to drain for most of the day so they'd be a lot drier. I used fresh spinach, though, and that was fine adding with the egg and milk in the blender. I used shredded parmesan, not the stuff in the green can.
Preheat oven to 350 degrees.
Bacon Cheddar Quiche:
1 deep-dish frozen pie crust (I used Marie Callender's)
5 eggs
3/4 cup milk (I used skim)
4 strips bacon, cooked and chopped
1-1/2 to 2 cups cheddar
No need to thaw pie crust. I sprinkled 1/4 cup of cheddar on the bottom of the pie crust. I combined the eggs and milk in a blender and mixed well. Then I added 1-1/2 cups cheese and bacon and gave it a quick spin. Pour into pie crust and sprinkle with 1/4 cup cheese. Bake for about 50-60 minutes.
Spinach Tomato Parmesan Quiche:
1 deep-dish frozen pie crust
5 eggs
3/4 cup milk
1 14.5-oz can of diced tomatoes, drained well (I used basil/oregano flavor)
1 to 1-1/2 cups fresh baby spinach
1/2 cup shredded parmesan
Sprinkle about 1/4 cup parmesan over crust. Mix eggs, milk and spinach in blender. Fold in tomatoes; pour into crust. Sprinkle with remaining parmesan and bake for 50-60 minutes.
Whichever quiche is made, let sit after removing from oven for about 10 minutes to firm up.
These pictures are of the spinach tomato quiche:
The kids really liked the bacon cheddar quiche; Becca actually had two pieces. This is very yummy and very light; it doesn't sit heavy in your stomach.