I didn’t know what I was going to post about today, but was inspired by my daughter to share my Breakfast Quiche recipe.
Things kids say… often precious, aren’t they? I just had a surprisingly hilarious exchange with my 15 year old daughter. First of all, I have to mention that it’s noon and neither of my kids are out of bed yet. At least my older one was semi-alert and responsive just now when I went to try and wake her up…
I noticed that our (very white) Maltese dog had something yellowish-orange dripped on her head so I asked my daughter about it.
Me: Do you know what’s in Summer’s hair? It looks like melted cheese.
Her: No, it’s egg yolk.
Me: Whaaaat? How did that happen???
Her: I made myself an egg sandwich last night and when I put the top toast on, I pushed it down and it dripped yolk off my plate. I didn’t realize that Summer was below the table and it dripped on her head.
My (captain obvious) mommy advice was to cook her egg longer next time and to clean the dog if she gets something in her hair. She has promised to give the dog a bath today.
So now with that mystery solved, yet still on the subject of eggs, I’ve been unexpectedly inspired to post my favorite quiche recipe. In an effort to make it a little healthier, I stopped making it with crust and started pouring it right into a glass pie baking pan. I’ve included the instructions for the crust at the bottom of this page in case you’d like to make a more traditional quiche. Also, in trying to make it a little healthier, I use 1% milk instead of cream or half and half that most recipes use. We think it still tastes great!
Check out these links for a couple of items I use for this Breakfast Quiche recipe:
Gourmet Garden garlic paste – pick up at your local grocery store
And here is my go-to favorite whisk that I use for this recipe. I have three others, but always find myself digging through the drawer to look for this one!
I do a lot of my cooking by weight, rather than volume, so I use this handy kitchen scale. When I bought mine, this color was 1/3 of the price of the other colors, so as my frugal self, I’m the happy owner of a bright orange weigh scale! Oddly enough, I’ve looked at this a few times recently and it looks like the prices of different colors fluctuate often, so check all the options!
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- 6 oz sliced ham, diced into ¼ inch pieces
- 4 extra large eggs or 5 smaller eggs (about 1 cup)
- ½ onion (medium), minced
- 1 teaspoon garlic paste
- 1 cup 1% milk
- 2 oz goat cheese, broken into crumbles
- 2 oz monterey jack, shredded
- 2 oz sharp cheddar, shredded
- Preheat oven to 350F
- Combine and mix all ingredients in a large bowl.
- Pour into glass pie baking dish
- Cook 45 to 50 minutes (look for small bubbles on top).
- Allow to rest for 5 to 10 minutes before serving.
If you want to make it with crust, here is the easy way to do it:
Preheat oven to 450F
Place a Pillsbury Pie Crust (found in refrigerated section) into a glass pie baking dish.
Poke holes in the crust with a fork.
Pre-bake pie crust for 10 minutes (according to package directions)
After completed remove it from the oven and reduce the oven temperature to 350F.
Continue with recipe by adding the quiche filling to the crust.
Use foil or a pie ring to wrap around edge of crust to protect it from burning.