Crustless Bacon & Cheese Quiche

With a change in jobs and a new addition to our family, the last few months have been busy to say the least. I have to confess that my passion for cooking these last few months has been stifled and ordering take out has become more frequent. As we ring in the new year I don’t expect to become any less busy, but I do hope to get back to my passion of cooking and sharing more with you.

When I started Erik Eats a year ago, I told myself that if my mom and a few other family members would read my food blog, it would be a success. Well, I have been more than surprised in this last year by the number of you that have visited my blog, over 1,000 people per month! One of my first posts included a video on how to make restaurant quality pizza at home. To my sheer amazement that one video on YouTube has been viewed over 20,000 times, incredible!

Today I bring you a dish that is easy to make and just perfect for sharing on New Years day for breakfast. Bacon & Cheese Crustless Quiche. What’s even better is that you can make the quiche in advance, and just heat it up in the oven in minutes. While great for breakfast you could eat the quiche at any meal, hot or even cold. Prep is simple and can be done in 10 minute or less. You can serve them hot out of the oven, reheated the next day or freeze them to have on hand.

What you need -

The instructions are for one quiche, but you will have enough eggs & bacon to make 3. (A dozen eggs and precooked bacon usually comes with 12 strips) purchase some additional cheese and pie tins and you could make all three. You could always freeze the remaining 2 in ziplock freezer bags or feed a big group. One quiche will serve 3 – 4 people.

8″ Store bought aluminum pie tin
Precooked bacon – 4 slices diced
4 large Eggs
1 cup of whole Milk
1 8oz Package Shredded Sharp Cheddar Cheese
Black Pepper
Nutmeg
Cooking Spray
Sliced Tomatoes (Optional)

Preheat your oven to 400 degrees fahrenheit. Spay your pie tin with cooking spray.

In a food processor add the 4 eggs. (I crack mine into a bowl first incase any shell decides to jump in). Add a cup of milk and a pinch of black pepper. Blend together for about 20 seconds. This will make the quiche light and airy. Next add the whole package of cheese, blend again for about 5 seconds. Then add the chopped bacon and blend very briefly. You just want to mix it in, if you over blend, the bacon will become chopped to finely. Next pour the entire mixture into your pie tin. If adding sliced tomato lay them over the top. Lightly sprinkle with nutmeg and pop it into the oven for 35 – 40 minutes, until the top becomes golden brown and the center is no longer runny. Once they are done let them rest for 10 – 15 minutes before serving.

*I don’t add any salt, the bacon and cheese makes them plenty salty. If made ahead (or defrosted from the freezer) to reheat place them in the oven for 8 minutes at 375 degrees fahrenheit. From my family to yours, Happy New Year!


Asparagus, Eggs & Pumpernickel Toast

Visiting my grandfather last week, I watched him make himself a simple breakfast of hard boiled eggs and pumpernickel toast. The next morning I couldn’t stop thinking about pumpernickel toast and eggs. I thought how perfect would soft boiled eggs be with their oozy yolks on a slice of pumpernickel? I boiled my water for the eggs, dropped my bread in the toaster, pulled some butter out of the fridge. And then I saw the asparagus sitting out on the counter… score! Asparagus dipped in egg yolk is mighty good too. I love that breakfast can be simple, elegant and of course delicious.

For perfectly soft boiled eggs I let the water come to a boil and then placed my eggs into the pot carefully with a spoon. Being extra careful not to break the eggs. I put a timer on for 4 minutes and 30 seconds. Once they were done, I immediately ran them under cold water until they were cool enough for me to peel (and to stop them from further cooking). After peeling the eggs I placed them on top of the pumpernickel toast which I had coated lightly with some butter. I topped the eggs with a pinch of salt, some pepper, a little garlic powder and onion powder. A great combination. For the Asparagus I boiled them for only 60 seconds. I wanted them to be lightly cooked and still snappy or crunchy. My asparagus was rather thin. If your asparagus is thicker you may want to boil it for 90 to 120 seconds. A perfect breakfast while on vacation or any Saturday morning.

Cooking is a great stress reliever for me, but so was this view while I enjoyed my eggs & toast



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