Friday, September 23, 2011

Quiche, It's Not Just For Breakfast Anymore!

Eggs aren't just for breakfast anymore!  Have you ever noticed how good breakfast for dinner is sometimes?  Once every couple of weeks we have breakfast at night in our home.  Lately the scream has been for quiche.  I have to admit though I am very picky about my quiche and there are very few places eating out I've liked their version.  

So, many moons ago I got into my kitchen not even knowing how to make a quiche and practiced, flopped and failed until I created Mrs. V's Southwest Quiche (TM).  It became an instant hit, heck even my picky nieces fell in love with it and let me tell YOU they are hard to please :-)  Once you get the basics of making a quiche down you can create all kinds of different pies....bacon, ham, cheese, green onions, broccoli, spinach and the list goes on and on.

Without further adieu here is my recipe...enjoy!  We'll be having this in the next day or two for dinner :-) I'm all out of eggs GASP.

Mrs. V's Southwest Quiche (TM)


1-15 oz deep dish pie crust

8 slices of bacon cut into pieces

4 green onions chopped

1 cup shredded domestic big eye swiss cheese

1 cup shredded pepper jack cheese

(divide both cheeses in half)

6 large eggs

1 cup heavy whipping cream

1/2 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon ground pepper flakes (or more to your taste)

1/2 ground nutmeg


  • Preheat oven to 400 degrees F.  Take a fork and poke pie crust several times all around bottom and sides to keep from bubbling.  Bake for 5 mins and remove from oven.  Drop temperature of oven down to 350 degrees F.

  • Cook bacon pieces until crispy and crumbly, drain on paper towels.  Sprinkle bacon, green onions, 1/2 cup of each cheese into the bottom of pie crust.

  • Blend eggs, cream, salt, pepper and pepper flakes until eggs are frothy...about 5 seconds...

  • Place your pie crust on baking sheet and add your egg mixture over bacon mixture and fill crust. Sprinkle your nutmeg over pie (best to put nutmeg in the palm of your hand and pinch between fingers to distribute) cover with remaining cheeses.

  • Place in the center of your oven and bake 50-60 minutes until toothpick down center comes clean.  Let sit 10 minutes to cool before serving.
Tip:  cover outer edge of pie crust with aluminum foil to prevent over baking of crust or use a pie crust cover

Until next time, see you 'round the table

Where Meals and Memories are Made

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