Sunday, October 3, 2010

Mini Crustless Quiche Lorraine

We have BFD at least once a week here, and usually we're fine with bacon, eggs, and some fried taters (mmmhmmm). But, sometimes I like to switch it up and use a different breakfast meat, or find something fancier to do with the eggs. Making a quiche has always been my greatest culinary undoing. It always overcooks on the bottom, and is never fluffy and decadent like it should be. This may have something to do with my 30 year old stove - which thankfully, since I've made these baby quiches last week, is now with Appliance Jesus in Stove Heaven.

I found a basic quiche filling recipe from a Julia Child recipe and tweaked it with the fillings I wanted. Here's what you'll need:

2 eggs
1 egg yolk
1 C half & half
1 tsp salt
1/4 tsp cracked pepper
1/2 C shredded Swiss cheese
6 strips of bacon, cooked & crumbled

Coat a mini or regular muffin pan with cooking spray and preheat oven to 375. In a medium bowl, whisk your eggs, cream, salt and pepper (I like to add a pinch of cayenne, too). Divide the egg mixture evenly between the cups until they're about 1/2 to 2/3 full, then sprinkle each cup with bacon crumbles and Swiss cheese. Of course, you can use any kind of quiche-friendly meat and cheese you like, but this is Quiche Lorraine, fools. So, the bacon & Swiss are a must.

Bake about 25 minutes or until centers are completely set. You can tell by slipping a toothpick into the center - if it comes out clean, they're good to go.


Jessica Lemmon said...

YUM. I'm going to make this. As soon as I go to the grocery. Vacation hath left thine cupboards bare.

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