In Breakfast on January 15, 2017 with No Comments

Crustless Chorizo Quiche

I like easy-to-make breakfasts on the weekend, and quiche is definitely something that is super easy to make. Pick a protein, some veggies, and eggs, and you’ve got a quick breakfast.

I had some chorizo in the refrigerator and some leftover pico de gallo (onions, peppers, and tomatoes) from when I made enchiladas for dinner, so I had the basics for a spicy-style quiche. I’ve made lots of different quiches over the years, usually with a ham or traditional breakfast sausage as a base, so I was ready to try something a little different and use up some leftovers.

It turned out to be very tasty and was on the table in 30 minutes – that’s a perfect, quick weekend breakfast in my book.

Crustless Chorizo Quiche

1 package of chorizo

1/2 cup pico de gallo (can also use 1 diced tomato, 1/2 a green pepper that has been finely diced, and about 1/4 cup diced onion)

2 cups shredded cheddar cheese

10 eggs

Milk

Salt and pepper

Preheat oven to 350 degrees Fahrenheit.

Liberally grease a pie pan, and set aside.

In a skillet, brown the chorizo. When browned, add the pico de gallo, and cook for a few minutes until the veggies begin to soften. When the veggies are softened, evenly spread the meat and veggie mixture in the prepared pie pan. Sprinkle 1 cup of the shredded cheddar cheese over the meat mixture.

In a bowl, whisk together the eggs with a splash of milk. Season with salt and black pepper to taste, and pour the eggs over the meat and cheese in the pie pan. Top the eggs with the remaining 1 cup of cheese.

Bake at 350 degrees Fahrenheit for approximately 30 minutes, or until the cheese is nicely browned, and the eggs are done when you test it with a knife. Let set for about 5 minutes before cutting, and serve warm.

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In Breakfast on November 20, 2016 with No Comments

Bacon and Potato Quiche

I needed something quick and easy to fix one weekend morning after Cody’s surgery, but I didn’t have time to run to the grocery store for any special ingredients. I stumbled across this quiche recipe on Simply Stacie’s website, and it’s definitely a keeper. I had all the ingredients on hand, so throwing it all together was a snap. It has everything in it that makes a great weekend breakfast: potatoes, bacon, cheese, and eggs. The original recipe called for an entire package of bacon, but I only used half, and there was plenty of bacon in my opinion. My sons, of course, said next time to use the entire package. 🙂

You could probably make this crustless if you wanted, but since I had a couple store-bought pie crusts in the freezer, this was one way to get rid of them and make some room in the freezer. Feel free to add different ingredients to what is listed in the recipe (mushrooms and/or spinach would be awesome) or change up the spices if you don’t care for thyme. Since it’s almost Thanksgiving and my outdoor chives are dormant, I omitted the chives that the recipes calls for, but once they’re up in the spring, I plan to make this with fresh chives, which should add another layer of onion-y flavor that will be delicious. Enjoy!

bacon-and-potato-quiche

bacon-and-potato-quiche-slice

Bacon and Potato Quiche

1 refrigerated pie crust

Half a package of bacon, cut into 1/2-inch slices

1 onion, finely chopped

1 cup potatoes, cut into a small dice

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

1-1/2 cups half and half

4 eggs

Salt and pepper

1 cup shredded cheddar cheese

1 tablespoon fresh chives, chopped (optional)

Preheat oven to 450 degrees Fahrenheit. Line a 9-inch pie plate with the refrigerated pie crust, pressing to fit. (Or use a premade frozen pastry shell like I did). Prick the bottom of the crust with a fork. Bake to 8 to 10 minutes until lightly browned. Turn down the oven temperature to 375 degrees Fahrenheit.

Cook bacon over medium heat until crisp. Drain bacon pieces on a paper towel and set aside. Leave about 1 tablespoon of bacon drippings in the pan.

Add onions, potatoes, and thyme to the skillet, and cook for about 10 minutes on medium heat until the potatoes are soft, stirring occasionally.

In a medium-sized bowl, whisk the half and half, eggs, and salt and pepper. Set aside.

Spread the shredded cheddar cheese on the bottom of the prebaked pie shell. Top with bacon pieces and the potato mixture. Pour the egg mixture over top, and sprinkle with chopped chives if using.

Place the pie on a baking sheet and bake at 375 degrees Fahrenheit for about 40 minutes or until the filling is set when you test it with a knife. Let the quiche stand for a few minutes before cutting and serving.

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In Breakfast on February 10, 2016 with No Comments

Ham, Cheese and Spinach Quiche

I absolutely love breakfast and the variety of things you can make to eat. When we go out for breakfast, I typically order the same thing – an omelette loaded with as many goodies as they can stuff in there – but at home, I like to vary things up by making biscuits and gravy, quick muffins and even make-ahead French toast casseroles. One thing I’ve never tried, though, is a quiche, which is really odd when you think that everything I usually put in a breakfast casserole can be found in a typical quiche recipe. The only difference is the pie crust replaces the bread in the casserole.

I looked online at various ham and cheese quiche recipes, and since I already had some fresh spinach that needed to be used, I decided to make my own recipe by adding in additional veggies I had on hand. The inspiration for this quiche comes from What The Fork Food Blog , and then I just added the spinach and onions. You could change up the recipe to whatever leftovers you may have in your refrigerator – replace the ham with some cooked sausage. Change up the cheddar cheese to Swiss, which would pair nicely with ham and bacon. If it’s spring, throw in some fresh asparagus instead of spinach (I plan to try this when our asparagus patch is ready). Whatever combinations you try, you’ll end up with a tasty dish for breakfast or brunch. Or have this for an easy dinner. We paired it with French Onion Soup and some garlic bread – tasty way to eat quiche 🙂

ham, cheese and spinach quiche whole 2

Ham, Cheese and Spinach Quiche

1 9-inch pie crust (already blind baked for about 10 minutes)

1 cup diced ham

4 slices of bacon, cooked and crumbled

1 1/2 cup shredded cheddar cheese

1 tablespoon all-purpose flour

1 cup chopped fresh spinach

1/4 cup diced onion

3 eggs

1 1/2 cup milk

1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees Fahrenheit.

Add the diced ham and bacon to the partially cooked pie crust, spreading evenly across the bottom. Add the diced onion and chopped fresh spinach on top of the meats.

In a small bowl, toss the cheese and flour together so the cheese is coated, and sprinkle this over everything in the pie crust.

In a large measuring cup, whisk together the eggs, the milk and the pepper. Pour mixture over the meat, cheese and veggies. Bake at 350 degrees Fahrenheit for about 50 minutes. When done, the middle will still be slightly jiggly, which will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.

ham, cheese and spinach quiche half