Crustless Bacon Cheese Quiche

Cheesy bacony deliciousness in every bite. Perfect for a lazy late breakfast, brunch or even a light dinner. 

Ingredients:

Spray oil

1 cup cottage cheese 

6 eggs

1 tsp original Mrs Dash seasoning or salt and pepper

1 cup shredded Gruyère, cheddar or mozzarella 

3 tbsps chopped sundried tomatoes

5 slices of bacon, cooked and chopped

1/2 cup cooked, diced potatoes

1 tsp dry parsley 

Preheat oven to 350°F. Blend cottage cheese, eggs and seasoning together. Then fold in the cheese, sundried tomatoes, cooked bacon, potatoes and parsley. Pour into an oiled 9" pie plate and bake for 45 minutes or until a knife into the center of the quiche comes out clean. Let sit 5-10 minutes before cutting. Approximate protein in each serving is 36 grams. Serves 4

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Leek Quiche with Potato Crust

This vegetarian quiche is actually filled with an array of vegetables not just leeks but the real surprise is the potato crust! It's so easy to make and adds another layer of flavour to this already savoury pie. 

Ingredients:

1 1/2 lbs or about 7 small yellow potatoes

2 tbsps olive oil

salt and pepper to taste

2 leeks, cleaned well and sliced thinly using some of the green part

2 cups chopped spinach

1 1/2 cups or 8-10 mushrooms, sliced

2 tbsps butter

2 tbsps olive oil

salt and pepper to taste

some garlic powder

3 eggs

8 oz 10% cream

salt and pepper

1/2 - 2/3 cup shredded gruyère, mozzarella or habanero cheddar 

2 tsps flour 

1/3 cup parmesan

sliced bell pepper 

Boil the potatoes until just tender when poked with a knife, about 20 minutes. Drain and let cool. Preheat the oven to 425°F. Half the potatoes lengthwise and place cut side down on a parchment lined baking sheet. Bake until golden, 20 minutes. Oil a 9" pie dish with olive oil. Arrange the potato halves cut side down in the dish covering both the bottom and up the sides. Press down with your hands or a flat bottom glass. Brush with olive oil and sprinkle with salt, pepper and garlic powder. Then broil the crust for 3-5 minutes. Set aside. Heat butter and olive oil in a skillet to medium high. Add leeks and mushrooms and cook until golden, 6-8 minutes. Add salt and pepper here if you like along with the spinach. Remove from heat. Reduce the oven temperature to 375°F. Whisk together the eggs, cream, flour, salt and pepper. Stir in the cooled vegetables. Sprinkle the shredded cheese over the bottom of the prepared and cooled crust then pour the filling in and top with parmesan and pepper rings. Bake at 375°F for 30-35 minutes until the edge is firm and the middle is just a little jiggly. Cool 20 minutes before slicing. Serves 6

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Pepperoni and Sausage Pizza Quiche

I like quiche but it is infinitely better when you turn it into meat lovers pizzahhhh! 

Ingredients:

1/4 cup finely chopped onion

2/3 cup diced red and green bell pepper

3 thinly sliced mushrooms

2 tsps minced garlic

2 tsps olive oil

6 eggs

1/2 cup milk

salt and pepper to taste

1/2 tsp oregano

pinch fennel seeds

1/2 lb hot Italian sausage meat

12 - 16 pepperoni slices

1 cup shredded mozzarella cheese

3 tbsps pizza or tomato sauce

fresh chopped parsley or basil

pie dough for 1 - 9" pie

First, press dough into quiche pan or pie plate. Prick all over and bake at 425°F for 10 minutes. Remove and set aside.

In a large skillet cook and break up the sausage meat on medium high heat 5 minutes. Then add 2 tsps olive oil along with the onion, peppers and mushrooms. Cook 1-2 minutes before adding the garlic. Stir and remove from heat to cool. To speed that up spread the mixture on a plate and pop it in the fridge or freezer for a few minutes.

In a large bowl whisk the eggs and milk together with the salt, pepper, oregano and fennel seed. Distribute the cooled sausage/veg mixture over the crust then pour the egg mixture in.

Top with cheese and pepperoni and drizzle on the pizza sauce.

Add chopped parsley or basil.

Bake at 425°F for 30-35 minutes or until center is set and a knife comes out clean.

Cool 5-10 minutes before cutting to serve.

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Bacon Veggie Quiche

Eggs are usually associated with breakfast egg-cept when you make this savory egg custard meal in a pie for supper!

Ingredients:

4 slices of bacon

1/2 cup chopped onion

1/2 cup chopped red pepper

1 cup roughly chopped baby spinach

2 green onions, sliced

4 eggs

2 cups shredded cheese (gruyère, cheddar or mozzarella)

1 1/4 cups milk

1 tsp smoked paprika

1 tsp onion powder

1 tsp Mrs Dash original blend (or salt and pepper)

2 tbsps crumbled feta

10" pie shell

If you don't already have a store bought and baked pie shell, just roll out your favourite pie dough and place it in a 10" pie plate. Prick all over with a fork then line with parchment and place a glass pie plate inside (or use beans or pie weights). Place in the fridge 15 minutes then trim the extra overhang of dough. Blind bake in a 425°F oven for 10 minutes. Remove from oven and carefully take out the extra pie plate and parchment. Return to the oven for 5 minutes.

While the pie shell bakes fry the bacon, then remove from pan to cool and crumble. Add the onion and red pepper to the same pan and cook just to soften. Cool.  Whisk the eggs, milk and seasonings together. Add the spinach and sliced green onions.

Sprinkle the bacon, onion and red peppers on the bottom of the pie. Top with shredded cheese then pour in the egg mixture. Sprinkle with crumbled feta and more tops of green onions if you like. 

Bake at 375°F for 45 minutes then let stand 10 minutes before slicing. Can be served hot or at room temperature.

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Clean Out The Fridge Quiche

For this clean out the fridge quiche I used this-and-that I found hiding on shelves in my fridge. Bet you've got what it takes to throw together a clean out the fridge quiche in your fridge too! 

Ingredients:

2 tsps olive oil

1/2 cup diced onion

1 cup diced red pepper (or green or yellow)

1 cup chopped spinach (or kale or any greens)

2 tbsps fresh chopped parsley 

2 cups leftover latkes diced (or any cooked potatoes)

6 eggs

2/3 cup milk

2/3 cup shredded cheese (gruyère is good, but whatever you have)

1 tbsp dijon mustard

salt and pepper to taste

a few drops of hot sauce (optional)

1 - 28g scoop unflavoured protein powder (optional)

parmesan to top

3/4 lb store bought pie dough (or make your own)

10' pie plate

This pie dough had been in the fridge a good while so that's where the incentive for this recipe started. 

Roll the dough to fit a 10' pie plate, then pinch or crimp the edges. Place shell in freezer for 20 minutes. Reserve any leftover dough (see note at end of this post)

Heat olive oil in a skillet and sauté onion and red pepper until just lightly golden. Remove from heat and add spinach and parsley. Cool in fridge, then spoon into pie shell.

Top the sautéed veggies with diced potatoes. I used diced store bought latkes that weren't very good to begin with but worked well in this quiche. (Those are the things that look like croutons here 🠇) 

Whisk the eggs, milk, dijon, hot sauce, salt and pepper together. Also the protein powder if using. Stir in 1/3 cup shredded cheese and pour over the vegetables. 

Top with the remaining 1/3 cup shredded cheese and sprinkle with some parmesan.

Bake at 375°F on the bottom rack of the oven for 15 minutes to ensure that you don't have a soggy pie bottom. Then move the pie to the middle rack, turn down the heat to 350°F, and bake another 15-20 minutes or until a knife comes out clean.

Let stand 15 minutes...

then slice and serve.

Keep scrolling to see what to do with that bit of leftover pie dough.

I had enough leftover pie dough to make a half recipe of this Berry Apple Pie!

Recipe here🠇

https://hotandcoldrunningmom.blogspot.com/2019/10/strawberry-and-apple-cast-iron-skillet.html

Bacon and Cheese Quiche

A versatile dish that can be served for breakfast, lunch or dinner. And add-ins can be changed to suit your mood or what's in your fridge. Ham instead of bacon, onion for sweet pepper or spinach in place of kale. And mushrooms, you could definitely add mushrooms!

Ingredients:
9" baked pie shell
1 cup milk
5 eggs + 1 egg white
1/4 tsp salt
pinch of turmeric
1/4 tsp pepper
1/4 tsp paprika
4 or 5 slices of bacon
2 cups shredded old cheddar cheese
2 tbsps finely chopped red pepper
1/4 cup parmesan
1/4 cup massaged and chopped kale
sprinkle chives

Cook the bacon then drain on a paper towel and crumble.
Whisk the milk, eggs and egg white, salt, turmeric, pepper and paprika together.

Place the crumbled bacon in the bottom of the baked pie shell. A baked pie shell will keep you from having a soggy bottomed quiche. Add the kale, red pepper and parmesan then top with the shredded old cheddar.

Sprinkle on some chives and more parmesan.

Bake at 425°F for 15 minutes then reduce heat to 325°F for 20-25 minutes or until a knife in the center comes out clean.
If you find the crust is darkening too much cover with foil.
Cool 10 minutes before cutting.