My friend Karen, whose blog I follow, posted a recipe for quiche a few weeks ago (see it here) and I was inspired! Oh, her recipe sounded so good, but it makes too much for my measly 9-inch, 1-inch-deep aluminum pie pan, as compared to her monster 11-inch, nearly 2-inch-deep ceramic one. I guess I could scale it down to my size pan.
But then I thought - duh! I have two perfectly good quiche recipes in my card file. I haven't made a quiche in years. I have two Real Men living here in the house, and as those of us of a Certain Age "know," Real Men Don't Eat Quiche
! LOL! But they like eggs and cheese and onions and BACON (bacon makes everything better), so...
! LOL! But they like eggs and cheese and onions and BACON (bacon makes everything better), so...
I got out my trusty old Black & Decker Crush Master blender and went to town. Because this quiche is mixed in the blender, lots of air gets incorporated into the mix, which makes the quiche light and puffy instead of heavy and dense. That Boy even ate his entire serving without picking out the vegetables!
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| I got in a hurry and forgot to flute or crimp the pie crust! It still tasted good! |
4 eggs
1 c milk
1 T flour
1/2 t salt
1/4 t pepper
1/4 t nutmeg
1/2 bunch of green onions, cut in 1"-2" pieces, including tops
1 1/2 c (6 oz) shredded swiss cheese
4 slices cooked bacon, cut into 1" pieces
1 unbaked pie crust
Preheat the oven to 375 degrees and set the rack in the middle position. Put the first six ingredients in the blender and mix well. Stop and add the onions, cheese, and bacon. Pulse until the pieces are about 1/2" in size (6-10 times). Pour into pie crust. Bake 35-40 minutes. Remove from the oven and let sit 10 minutes before serving.
TIPS: You can just spray the pie pan or dish if you don't want the calories from the crust, add mushrooms, use a medium onion cut into eighths for the green onions, substitute light or whipping cream for the milk, or substitute cheddar cheese for swiss.
For Quiche Lorraine, use 12 slices of bacon (1/2 pound before cooking), 1 c swiss (Gruyere) cheese, 1/3 c onion, light or whipping cream for the milk, no nutmeg, 1/4 t sugar, and 1/8 t cayenne red pepper. Keep the eggs, flour, and salt.
Preheat the oven to 375 degrees and set the rack in the middle position. Put the first six ingredients in the blender and mix well. Stop and add the onions, cheese, and bacon. Pulse until the pieces are about 1/2" in size (6-10 times). Pour into pie crust. Bake 35-40 minutes. Remove from the oven and let sit 10 minutes before serving.
TIPS: You can just spray the pie pan or dish if you don't want the calories from the crust, add mushrooms, use a medium onion cut into eighths for the green onions, substitute light or whipping cream for the milk, or substitute cheddar cheese for swiss.
For Quiche Lorraine, use 12 slices of bacon (1/2 pound before cooking), 1 c swiss (Gruyere) cheese, 1/3 c onion, light or whipping cream for the milk, no nutmeg, 1/4 t sugar, and 1/8 t cayenne red pepper. Keep the eggs, flour, and salt.
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