Tag Archives: food network

Breakfast Pie in the Nighttime

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One of the many places I get my inspiration for cooking is from The Food Network Magazine, they come out with great articles, and tons of recipes. Each month I jump for joy as I clutch the latest issue, and then I drool until I can finally make one of the dishes.

food network article

The article was called "Mix and Match Quiche", it was wonderful because everything was pretty open ended and there were tons of appetizing pictures

More often than not I wait until the next weekend, but this issue had something in it that I had been dying to make… Quiche, or as Ted likes to call it: Breakfast pie. Now we are not morning people, so I made this brunch classic for dinner. The thing is, that it was easy to make, but it takes a little bit of time to wait for all the components to finish. This would be a great “make ahead” dish.

The Ingredients: The great thing about the quiche is that you can add whatever you like, as long as you have the right ratios. The things that you absolutly need are as follows:

  • Pie Crust (store bought or self made)
  • 3 eggs

    eggs

    Make sure that the bowl you crack your eggs into is deep enough for the milk and the whisking that will take palce

  • 1 1/4 cup of milk or cream
  • salt, pepper
Then you can add any combination of meat, cheese, and vegetables, there are guidelines however:
Choose a total of:
  • 1 cup chopped/sautéed vegetables
  • 1/2 cup of meat
  • 1 cup cheese
When I say this is flexible, it really is, you can use almost anything, here is what I used:
scallions

Two whole scallions chopped are about 3/4 of a cup

  • 3/4 cup chopped scallions
  • 1/4 cup chopped basil
  • 1/2 cup cooked chopped bacon
  • 1 cup “mexican blend” shredded cheese (cheddar, jack etc)–Note: I did think about using Ricotta, and will try it next time
  • 1 1/4 cup milk
The Method: The article tells you start off with a pie crust, I bought a pre-made one at the grocery store. Most packs come with two crusts, so you can either make two quiches, or you can freeze the other crust for later (I will have quiche again soon).
  • Pre-heat the oven to 375′ F
  • Put the pie crust on a greased 9 inch pan
  • Chill for 30 minutes
  • Line with foil, fill with pie weights or beans
  • Bake for about 20 minutes
  • Remove pie weights and foil
  • Bake for 5-10 more minutes, or until the crust is golden brown
  • Let the crust cool while you are getting the ingredients ready for the quiche
  • Turn the oven down to 350′ F

    cheese

    The meat, cheese, vegetable mix

  • Mix together your meat, cheese, and vegetables
  • In a separate bowl whisk the 3 eggs, the milk, and the salt and black pepper–at this point you can add freshly chopped herbs or any other spice you like (paprika, lemon zest, etc.)
  • Once the pie crust is cool add the meat, cheese vegetable mix, then pour the whisked egg, milk, spice mix over it
  • Bake in the oven at 350′F for 40-50 minutes
  • Let cool for 30 minutes before slicing
Alone a quiche isn’t much of a meal, so I made a nice salad to accompany it. I used a spring mix as my base and divided it into two bowls.

salad

My mixed green salad, in my brand new springtime bowls

Each bowl then got a 1/2 of a chopped scallion, one strawberry, 4 chopped basil leaves, 4 grape tomatoes, a few chopped baby carrots, and two chopped bacon strips. I dressed this salad with just a touch of caesar dressing, and it was a fun party of sweet and savory in my mouth. Even more exciting is that I will have breakfast already to go for tomorrow and I will be able to sleep in!