Bacon, Egg, and Cheese Quiche

In high school, my mom signed me up for several after-school activities to keep me busy. Whenever I entered the car to get taken to SAT prep, regents tutoring, or church where I was a Sunday School volunteer, my mom always greeted me with a bacon, egg, and cheese on a bagel.

I was reminiscing about this the other day and realized how much I miss these delicious breakfast sandwiches. It was dinner time and I felt creative so… my bacon, egg, and cheese quiche was born.

(Note: I’m aware quiches already have eggs in them. The Brooklyn part of me sees that redundancy, yet remains unconvinced to call it something else.)

I looked at this recipe and made some adjustments. Here is what you need to make a bacon, egg, and cheese quiche:

  • A 9-inch pie crust
  • 8 large eggs
  • 6 slices of turkey bacon
  • 2 cups of cheese (choose your favorite, I used mozzarella and cheddar)
  • 2 tablespoons medium salsa
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • Salt to taste

First, preheat the oven to 375 degrees. Then, fry the bacon as you normally would. After it’s been cooked, set the bacon on a cutting board horizontally and cut each slice vertically so that there are 6 or 7 small pieces from each slice. Put the bacon slices at the bottom of the pie crust. Then, get a bowl to crack the eggs in and whisk them. Mix in the rest of the ingredients. Pour the egg mixture into the pie crust. Leave it in the oven for 30 minutes, and check it every 10 minutes or so. When the top has browned a little, turn off the oven and leave the quiche in there until it cools a little… and voila! Your quiche is ready!

You may have noticed that I didn’t use milk, which is what the original recipe calls for. It’s because I glossed over the recipe a little too quickly and didn’t realize I had no milk by the time the quiche was ready to go in the oven. When I realized the pie crust wasn’t filled all the way because of this mistake, I added 3 eggs more than the original recipe called for as well as another tablespoon of salsa. I think I would prefer it the way it came out, because I am proud of the outcome.

The quiche was hearty, cheesy, and full of flavor. Two slices of it were filling enough for me. If I add vegetables next time I can make a more nutritious version.

I will be experimenting with quiche again. It’s not a lot of preparation, yet filling, and can be served for breakfast or dinner. Cheers!

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