For all of the years that I've loved quiche, making a good one has always been one of my greatest undoings as an unprofessional chef.  I've tried the most basic recipes to the most complex, all with lackluster (and sometimes inedible) results.  It dawned on me that since buying a new stove and pie pans, I hadn't given it another go.  I'd looked at so many recipes that I felt cross-eyed, so I decided to Frankenstein them together into what seemed like it would turn out best.  The recipe itself was incredibly simple - the secret is in the temperature adjustment.

1 refrigerated pie crust
3 eggs
1 egg yolk
1 1/2 C heavy cream or half & half
1 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 C onion, finely diced and sauteed
6 slices bacon (or more), chopped and fried crisp
1 C shredded Swiss cheese (bonus if you have gruyere to throw in, too!)

Pre-bake the shell in a pie plate or custard dish in 425 degree oven for about 8-10 minutes until it starts to turn golden brown. Don't forget to poke it with fork tines or a toothpick before baking, or it will be a bubbly disaster!  Pie weights or dry beans will also keep it from bubbling.

Bake 15 min at 425, reduce to 300 and bake another 30 minutes.

Another installment of Breakfast for Dinner! It's also great for brunch, or of course - just regular breakfast. This is one of Mr. FvF's absolute favorites, mostly because it's heavy on the bread and the epitome of comfort food. It's also great with some veggies in it, like onions, peppers or broccoli, but greens in breakfast food doesn't fly at my house. The awesome part is, it's stuff mostly things that you'll always have in the fridge. Here's what you'll need.

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.

I promised I'd post a gravy tutorial to follow up John's biscuit recipe, and last night's BFMFD finally gave me the chance to fulfill my obligation.

In the kind of household I grew up in, gravy was considered a condiment fit to put on almost anything - biscuits, eggs, toast, chicken, ham, potatoes, etc. Hell, it was practically considered a beverage. Mine was a very blue collar home, meaning we weren't wiping our asses with hundred dollar bills, and gravy was often used to "round out a meal." That probably explains a lot about my figure, actually.

Now's the time that you'll toddle on over to ManBQue for fulfillment of your wildest gravy fantasies.

Now that I've been making BFMFDMF on the regular, Mr. FvF asks for it every week. Considering it's an easy, cheap meal - I surely don't mind. I normally do eggs, potatoes, biscuits, breakfast meat, and sometimes gravy. I almost always make scrambled eggs, but I figured tonight I'd switch it up (Flip Mode is the greatest!) and use my ramekins to make mini egg souffles. No more difficult (actually, a bit easier) than scrambled eggs.

4 eggs
1/2 C milk or cream
1 tsp calt
1/4 tsp pepper
1 dash of cayenne
1/4 C ham, diced
1/4 C shredded sharp cheddar

Butter or spray the ramekins and preheat your oven to 350. Line the bottom of them evenly with the chopped ham and cheese. Mix together your eggs, milk and seasonings and pour them into the ramekins. Bake for about 25 minutes, or until the center is no longer jiggly.

After enjoying many dinners of breakfast, my friend Billiam and I decided to rename the delightful dish BFD, for "breakfast for dinner." If you think about the title long enough, I'm sure you can figure out what it means, and how many tequila sunrises and mimosas we may have had in order to come up with such a long and foul acronym.

Mr. FvF requested that BFD make it onto our menu this week, and I was happy to oblige. Tonight, we dined on seasoned, fried red potatoes, gravy & biscuits, hickory smoked bacon and scrambled eggs.