My mom's quiche
I have always loved my mom's quiche - for me, it's comfort and it's home; and bonus for everyone else, it's easy to make. Her quiche was never made with a crust and I think it's better for it. Removing the crust makes the recipe easier, less time consuming, and better for you. When I eat quiche, I don't want to feel like I'm eating pie; it's more about the eggs, cheese, and whatever delicious ingredients you put in there to dress it up.
Quiche is such a great dish - it's wonderful at breakfast and is always a brunch crowd pleaser, but pair it with a salad, and you've got dinner. Plus, it's extremely versatile. In the recipe below, I chose a combination of bacon, cheddar, and mushrooms, but you can play around with any number of flavors. Here are a few suggestions:
Ham and swiss
Broccoli and cheddar
Mushroom, spinach, onion, and monterey jack
Roasted red pepper, spinach, and cheddar
Sundried tomato, mushroom, and cheddar
Asparagus, caramelized onion, and goat cheese
Sometimes, the best flavors come from just looking in the fridge and cabinets - have some scallions? How about some fresh herbs? Throw 'em in! Play around with flavors and you just might land on a new favorite.
Another bonus - cooked quiche freezes very well. Once the quiche is fully cooled, wrap it in plastic wrap, then foil and pop it in the freezer. As you can see in the picture to the right, I had a boatload of time on my hands, and whipped up 6 quiches. We are still reaping the benefits. All you have to do is take it out the night before and when you're ready to eat, cut slices and microwave them for just a few minutes. You can put the quiche back into the oven, but it honestly takes so long to reheat, and you run the risk of drying it out. I always sprinkle the piece of quiche lightly with water, cover it in plastic wrap and microwave.
My mom's quiche
Time: About an hour and 15 minutes til you can eat it
Level: Easy
Ingredients
1 tablespoon olive oil
8 ounces mushrooms (I used sliced baby bellas but any kind you have will work)
Salt & pepper, to taste
4 pieces cooked bacon, chopped
4-8 ounces cheddar, shredded (I usually lean more toward 8 but it will definitely still taste good and be better for you with 4)
4 eggs
2 cups milk
1 cup Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Preheat oven to 400 degrees. Spray a pie plate with nonstick cooking spray and place onto a baking sheet (in case the quiche goes overboard during cooking - easier to clean a sheet pan than the oven).
Heat olive oil in large frying pan on medium high. Add mushrooms and cook, stirring, until mushrooms are browned and starting to release their liquid, about 5 minutes or so. Season with salt and pepper and cook for an additional minute.
Spread mushrooms, bacon, and cheese in the pie plate.
In a large bowl, whisk together eggs, milk, Bisquick, salt and pepper until everything is smooth (1-2 minutes).
Pour egg mixture into the pie plate on top of the other ingredients.
Bake until the quiche is golden brown and a tester inserted halfway between the center and an edge comes out clean. My mom's directions say 35-40 minutes but this always takes at least 45 or more for me. It all depends on your oven. Don't forget to rotate the pan around halfway through cook time for even cooking.
Remove from the oven and let cool 10 minutes before serving.
Mangia!