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When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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Have you ever noticed how quiche is always a staple at brunch? All it really is is scrambled eggs baked in a pie crust. And yet it seems so much more fancy schmancy, like you went through a lot of trouble for your guests.
But why does quiche have to be a breakfasty food? We are going to be eating ours tonight for dinner with a large green salad and a crusty baguette. I will also be at the baseball field (I KNOW, what a surprise! because I haven’t been there every other night this week!) until 7:00pm and this is perfect for staggered meal times. And will require nothing of me to get it on the table. Everything will be done in advance.
I used to love quiche. Back before I found out I was allergic to everything that is not cardboard. So technically I probably still do love quiche, I just love living more.
To make this culinary delight, you will need:
2 refrigerated pie crusts
8 strips bacon
1 large onion, chopped
12ish ounces spinach leaves
8 large eggs
2 cups half-and-half or whole milk
2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups grated swiss cheese
Step One: Take pie crust out of package and unroll. Wipe your brow, this is tough culinary work.
Step Two: Put each crust into its own pie plate. trim the edges and do that fancy fork thing.
Step Three: Put the crusts in the oven to bake for 10-12 minutes
Step Four: While that is baking, get the quiche innards ready.
Step Five: Crack the eggs into your mixing bowl
Step Six: Add the 2 cups of half n half.
Step Seven: Add two teaspoons of dijon mustard
Step Eight: Cook your bacon in a skillet. Remove bacon when it is crispy. Add onions to skillet and cook until the are translucent. The reason I have no photos of this is because I have children who are onion haters, so I left it out.
Add the spinach to the skillet. You will be amazed at how much the fluffy spinach leaves condense.
You can alternately use frozen spinach.
This is all 12 oz of spinach after it has been sauted in the skillet. I squeezed it with paper towels to get most of the bacon grease out of it.
Step Nine: Divide the spinach between the two cooked pie crusts.
Step Ten: Sprinkle roughly half a cup of the grated swiss cheese on top of the spinach. Crumble and sprinkle the bacon on top also.
Step Eleven: Gently (!) pour the egg mixture into the two pie crusts. Then top with the remaining half cup of cheese per quiche.
Step Twelve: Bake for 30 minutes in a 350 oven. Or until set. After 15 minutes check the quiche to see if the edges of the crust are burning. If so, cover them with tinfoil or tell your family to deal with brown crust. Like I do. Because I am mean.
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