This week I promised Michael I would bake him a quiche that he could eat over the next few mornings for breakfast. (I absolutely can not eat eggs, and being pregnant has only made them smell worse and worse). I asked what he wanted in the quiche and he gave me quite a specific list of what he wanted the quiche composed of. Mainly, cheddar cheese, peppers, mushrooms, bacon, potatoes, and spinach. So that’s what he is going to get! I have a way I usually make quiche, but this was a little guess work with quantity amounts.
Even though I found a fabulous recipe for a crust, I cheated and bought a pre made pie shell at the grocery store. From there the guess work began! Here is what I ended up using:
- Five strips bacon (cut into smaller pieces)
- 1/2 red potatoes diced)
- 1/2 cup sliced mushrooms
- 1/2 a green bell pepper (diced)
- 1 cup spinach
- 1/2 cup shredded cheddar cheese
- “Dash” of salt and pepper
- 1/2 cup milk
- 6 eggs
- 1 pie crust
I started by letting the pie crust thaw. From there I grated my block of cheddar cheese until I had about half a cup. I spread that along the bottom of my quiche! Next I chopped up all of the fixings. I wasn’t sure if it would work, but I decided to just throw the potatoes in as is. I was really hoping the time in the oven would be enough to cook them up. I also threw the bacon in raw so it would cook along with the quiche.
I mixed all of the ingredients up and poured it into the cheese filled pie crust. Then I cooked it for 35 minutes on 350 degrees.
I do not like quiche, but I have to admit it turned out looking pretty darn good! Better yet, Michael reports he loves it! It’s a total win. I didn’t spend more than $17 to make it and Michael will have a fulfilling breakfast for at least three or four days.