Make-up Quiche
So, because we've been tired and busy and dealing with the stress and problems of others, Nathan and I have been a little bit on edge lately which leads to a bit of bickering, as is natural. He went to Montreal the other night and I made a conscious decision that when he got back, I would make a real effort to reduce stress and bickering. So, I cleaned the house, did the laundry, folded all of the laundry that had been washed and was just messing up the room... just the little things would bring a bit of peace to the house.
This morning was also the first morning that Nathan was able to sleep-in in a month. So I got up a bit earlier and made a "Make-up Quiche." Everything is just eyeballed as far as measurements go, but it turned out great!
5 eggs
2 cups milk
1 1/2 c. shredded swiss cheese (I used fresh, sliced swiss cheese and just cut it up.)
1/2 c.-ish sautéed spinach, well drained (To sautéed, I simply put margarine in a sauce pan, added a handful or two of spinach and covered it, stirring occasionally until the spinach was tender. Then I chopped it up a bit *because I forgot to do that first* and drained it using paper towel)
5-7 strips of bacon (I used just a little less than a half pound)
1 c. diced ham
1/2 c. finely chopped red onion
1 tsp. prepared mustard
1/2 tsp. paprika
1/4 tsp. salt
ground pepper
2 frozen pie crusts (I really like Tenderflake pie crusts)
(I would've added some mushrooms too if I wasn't cooking for Nathan)
0. Preheat oven to 400 degrees.
1. Cook bacon until crispy. Crumble.
2. If not already done, sauté spinach
3. In a large bowl, beat eggs. Whisk in milk. Whisk until light and airy.
4. Whisk in mustard, salt, and paprika gradually. Grind pepper over mixture to taste.
5. Add bacon, ham, onions, (mushrooms,) and 1 cup of the cheese.
6. Fold in spinach.
7. Pour evenly into the two pie crusts.
8. Top with remaining swiss cheese.
9. Cook at 400 degrees for about 50 minutes or until knife can be inserted halfway between the center and the crust of the pie and come out clean.
Hints: I would recommend checking the quiche at about 35-40 minutes depending on your oven. Also, if your oven doesn't cook evenly, you may want to turn the quiche once the side that is deeper in the oven starts browning. Once the top is slightly browned, the taste and texture should be about perfect.
If you are adding mushrooms, more onions, or your spinach is not very well drained (really squeeze it with paper towel) think about reducing slightly the amount of milk you use for they all produce a lot of water.
Freezing your second quiche while wrapped in tin foil is fine.
It was really, really yummy and filling. I think I'll make it again when I have over-night guests.
This morning was also the first morning that Nathan was able to sleep-in in a month. So I got up a bit earlier and made a "Make-up Quiche." Everything is just eyeballed as far as measurements go, but it turned out great!
5 eggs
2 cups milk
1 1/2 c. shredded swiss cheese (I used fresh, sliced swiss cheese and just cut it up.)
1/2 c.-ish sautéed spinach, well drained (To sautéed, I simply put margarine in a sauce pan, added a handful or two of spinach and covered it, stirring occasionally until the spinach was tender. Then I chopped it up a bit *because I forgot to do that first* and drained it using paper towel)
5-7 strips of bacon (I used just a little less than a half pound)
1 c. diced ham
1/2 c. finely chopped red onion
1 tsp. prepared mustard
1/2 tsp. paprika
1/4 tsp. salt
ground pepper
2 frozen pie crusts (I really like Tenderflake pie crusts)
(I would've added some mushrooms too if I wasn't cooking for Nathan)
0. Preheat oven to 400 degrees.
1. Cook bacon until crispy. Crumble.
2. If not already done, sauté spinach
3. In a large bowl, beat eggs. Whisk in milk. Whisk until light and airy.
4. Whisk in mustard, salt, and paprika gradually. Grind pepper over mixture to taste.
5. Add bacon, ham, onions, (mushrooms,) and 1 cup of the cheese.
6. Fold in spinach.
7. Pour evenly into the two pie crusts.
8. Top with remaining swiss cheese.
9. Cook at 400 degrees for about 50 minutes or until knife can be inserted halfway between the center and the crust of the pie and come out clean.
Hints: I would recommend checking the quiche at about 35-40 minutes depending on your oven. Also, if your oven doesn't cook evenly, you may want to turn the quiche once the side that is deeper in the oven starts browning. Once the top is slightly browned, the taste and texture should be about perfect.
If you are adding mushrooms, more onions, or your spinach is not very well drained (really squeeze it with paper towel) think about reducing slightly the amount of milk you use for they all produce a lot of water.
Freezing your second quiche while wrapped in tin foil is fine.
It was really, really yummy and filling. I think I'll make it again when I have over-night guests.