So, we’ve been gone for a little while. I would apologize, but life has been rushing by, and I’m sure you understand. A lot has been happening. Too much to really talk about here and now. I will try to update here a little more regularly again, but until I get my thoughts gathered about me, I’ll leave you with a quiche post. This quiche post really has nothing to do with anything except that I discovered a quiche recipe that is both pretty easy and completely delicious. And I discovered that I have a husband who really would follow through with his declaration that he could eat quiche everyday. We have eaten A LOT of this quiche this winter.
*On a side note: This quiche is by no means a light dish. I’m talking bacon, eggs, and evaporated milk. So let’s just dispel any of those thoughts right away. There will be a place and time for healthy eating, but bacon will soon be a thing of our past, so for now we are going a little hog wild to get it all our of our systems.
I now give to you… “Vegetable Quiche” -which is the official name of this recipe, but since I add bacon I suppose I should change the name. Maybe later. For now we’ll call it Vegetable Quiche and feel healthier for it.
Bacon is the beginning of all good things, right? So let’s start by frying up a little bacon.
While the bacon is frying up, chop about a 1/4 cup of green pepper…
And a 1/4 cup of onion.
Now the recipe I use calls for the onion and pepper to be fried until tender in some oil. I find it easier and tastier (although much more unhealthy) to just use the leftover bacon grease to fry the veggies in. My reasons for using the bacon grease are as follows, 1. it is just easier to use grease that is already in the pan than cleaning the grease out and putting oil in, and 2. For some reason I feel like I’m in “Little House on the Prairie” when I’m using bacon grease in food. Doesn’t it just sound so ‘home on the range’?
Now comes the dairy.
In a bowl, stir together a half can of cream of mushroom soup, a half can of evaporated milk, and 3 eggs- along with a tablespoon of flour.
Next up comes a little layering. In a deep-dish pie shell, layer the torn bacon and some mushrooms.
The name of the game is to make this quiche easy, so I’m using canned mushrooms (which we typically keep on hand because David and I are both mushroom fiends). Using a frozen pie shell is pretty much the reason I don’t mind making this quiche so much. If I had to make dough, roll it out, and try to get it into the pie dish, quiche would probably be a once-a-year thing.
Ok, so the bacon and mushrooms are in the bottom of the pie shell, now we are going to sprinkle a cup of shredded cheese on top of that.
Finally, we stir the sauteed peppers and onions into the egg/milk/soup mixture and pour it over everything else in the shell.
Pop the whole thing in the oven at 350 degrees for about 50 minutes.
While the quiche is cooking, take some time to play with the adorable baby. This step is of the utmost importance. We can’t take for granted these precious baby days. At the time of this picture, Cass was getting so close to crawling for real, and she is just the smiley-est and giggle-iest baby you could ever meet.
Ding! -goes the timer (which David sets for me because I can’t be bothered to figure out how to set the timer myself).
Dinner is served. It’s one of those comfort foods that is just perfect for a chilly evening (since we rarely eat these kinds of breakfast foods for breakfast)