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Lapsed anthropologist-turned-burlesque performer and post-modern punk housewife/homesteader living in the beautiful Pacific Northwest with a hunky husband, gorgeous daughter, adorable corgi, fluffy rabbit, and three clucking fabulous chickens.

Tuesday, August 16, 2011

Day 16; What I Ate

What do you do when you have dozens of eggs leftover from brunchy goodness? Make crustless quiche, of course!

1 large leek
1 red bell pepper
1 cup shredded cheddar cheese
8 pieces veggie bacon(I use Morningstar Farms)
1/2 cup shredded fresh basil leaves
about a dozen eggs(I won't lie, I didn't count)
Milk to add as desired while whisking eggs
salt, pepper, and seasonings to taste

Preheat the oven to 350 degrees. Slice the leek in half lengthwise, rinse out any dirt or grit trapped between the leaves. Chop the leek and bell peppers into 1/4" pieces.
Microwave the veggie bacon for one minute. Chop the bacon into bite size pieces.
Grease a 9x9" pan with cooking spray or butter, scatter half the cheddar cheese in the pan, add the leek and bell pepper, scatter the remaining cheddar over the top.
Coarsely mince the fresh basil until fragrant, and whisk together with the eggs and bacon. Whisk in your milk and seasonings. Pour the egg mixture into the pan.

It should look something like this.

Place in the oven and bake for 40-60 minutes. It will puff up in the oven but should not spill over. Test by inserting a toothpick or knife in the center of the quiche as you would a cake.
Allow 20 minutes to cool and settle before serving. The domed top will deflate some.
Cut and enjoy!

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