Monday, April 13, 2009


I love anything that has to do with breakfast foods, so of course I love quiche!!! You can make it just about any variety of vegetables and herbs, but this is my favorite concoction.

Pie crust recipe:

9 inch pie crust
2 c. shredded swiss cheese
1/2 lb. bacon cooked and crumbled
2 c. spinach chopped
3 tomatoes thinly sliced
1/2 c. basil chopped
1 1/2 c. cream
6 large eggs
salt and pepper

Divide the swiss cheese in the 3, everything else, split in half. You're going to layer the swiss cheese first, then spinach, tomatoes, salt and pepper tomatoes, basil, and bacon. Start with the swiss again, and push down layers into the crust. You don't want a lot of room between layers. Repeat all the layers, make sure to salt and pepper the next layer of tomatoes and end with swiss cheese on top. Flatten down into crust again.
Mix the cream and eggs in a bowl, add about 1/4 t. salt and however much pepper you would prefer. Slowly pour cream mixture over pie. It should not exceed the edges of the pie crust, so you may have more than needed. If you were to leave out the tomatoes in the recipe, which some prefer, you will be able to use all the cream/egg mixture.
Bake at 375 for 45 minutes to an hour. The pie should be golden brown on the top and look slightly inflated. The filling should also be stable. When it is not quite done, the filling will jiggle when moving the pie, it shouldn't do that. You can also pierce the top and look to see if the egg inside is cooked.

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