After we find all of the eggs, I spend what seems like hours peeling hard boiled eggs! What is with hard boiled eggs? Why don't they peel properly? Luckily my hard work pays off because hard boiled eggs are like a hot commodity in our house; they don't last long.
I used to dislike eggs because they can be so bland and boring. I discovered that I love eggs with a lot of other food thrown into the pan. A quiche is the perfect answer to my egg conundrum. I previously published a post about a quiche and I have another easy, cheap and fool proof recipe below. This is a great breakfast for Easter morning.
Sometimes I call quiche an egg pie because it's the only explanation that I can come up with when the kids ask me what I'm making. I explain, "It's like a pie for breakfast that is made with eggs, cheese, vegetables and sometimes bacon." They respond by running out of the kitchen screaming, "GROSS!" I can't blame them; I probably would have done the same thing as a kid.
Quiche is the perfect dish for a weekend morning, when you have visitors staying at your home or if you're hosting a mid-morning brunch or book club (pair fresh fruit and mimosas with quiche or a well rounded meal). Prepare and bake this quiche ahead of time and serve it the next morning or pack it in your lunchbox for work the entire week.
I love the recipe below because it is so versatile. Want to add mushrooms and green peppers? Just saute them in a little olive oil for about 3-5 minutes and add them into the egg mixture before pouring it into the pie shell. I purchase my pie shells; unfortunately I do not have the patience to make homemade pie dough.
Cindy Barber's Quiche (Thanks, Cindy!)
- 4 eggs
- 1 cup of half and half
- 1/2 cup mayo (I never said it was healthy!)
- 2 TBS flour
- 1/3 cup finely chopped onions
- Sprinkle of salt and garlic powder
- 8 oz shredded Swiss (or whatever cheese you have on hand)
- 1 package of frozen chopped spinach (drained well!)
- 1/3 cup sun dried tomatoes (optional; not in oil)
- 1 pie shell unbaked (I find that a deep pie shell works best)
Preheat your oven to 350 degrees.
Thaw the spinach and squeeze out all of the water (it is best to do this with your hands). If the spinach is holding a lot of water, the quiche will not cook properly.
In a bowl, hand whip the eggs, half and half, mayo and flour. Add the remaining ingredients into the bowl (minus the pie shell). If you want to add other vegetables or cooked meat (i.e. ham or bacon) add those items into the bowl. Pour the mixture into the pie shell and bake for 45 minutes to an hour. After about 35 minutes, check the quiche and cover with foil if the top of the quiche is turning brown.
Happy Easter to you and your family!
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| This doesn't last long in my house! |
Sometimes I call quiche an egg pie because it's the only explanation that I can come up with when the kids ask me what I'm making. I explain, "It's like a pie for breakfast that is made with eggs, cheese, vegetables and sometimes bacon." They respond by running out of the kitchen screaming, "GROSS!" I can't blame them; I probably would have done the same thing as a kid.
Quiche is the perfect dish for a weekend morning, when you have visitors staying at your home or if you're hosting a mid-morning brunch or book club (pair fresh fruit and mimosas with quiche or a well rounded meal). Prepare and bake this quiche ahead of time and serve it the next morning or pack it in your lunchbox for work the entire week.
I love the recipe below because it is so versatile. Want to add mushrooms and green peppers? Just saute them in a little olive oil for about 3-5 minutes and add them into the egg mixture before pouring it into the pie shell. I purchase my pie shells; unfortunately I do not have the patience to make homemade pie dough.
Cindy Barber's Quiche (Thanks, Cindy!)
- 4 eggs
- 1 cup of half and half
- 1/2 cup mayo (I never said it was healthy!)
- 2 TBS flour
- 1/3 cup finely chopped onions
- Sprinkle of salt and garlic powder
- 8 oz shredded Swiss (or whatever cheese you have on hand)
- 1 package of frozen chopped spinach (drained well!)
- 1/3 cup sun dried tomatoes (optional; not in oil)
- 1 pie shell unbaked (I find that a deep pie shell works best)
Preheat your oven to 350 degrees.
Thaw the spinach and squeeze out all of the water (it is best to do this with your hands). If the spinach is holding a lot of water, the quiche will not cook properly.
In a bowl, hand whip the eggs, half and half, mayo and flour. Add the remaining ingredients into the bowl (minus the pie shell). If you want to add other vegetables or cooked meat (i.e. ham or bacon) add those items into the bowl. Pour the mixture into the pie shell and bake for 45 minutes to an hour. After about 35 minutes, check the quiche and cover with foil if the top of the quiche is turning brown.
Happy Easter to you and your family!
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