During maternity leave, my dislike of most normal breakfast foods has become even more apparent.
I was doing ok with oatmeal before work but wanted to mix it up a little more and introduce more protein.
I have enjoyed quiche in the past and tried a few other recipes from Pintrest but still enjoy quiche the most (and it's easiest)
Quiche:
purchase 9" DEEP DISH frozen pie shells in the tin, or 9" refrigerated rolled crust to put in your own pie plate/tin. You can make your own too (of course).
breakfast meat
veggies
grated cheese (your choice, I like sharp cheddar)
3 eggs
1 c. milk (any
choose breakfast meat and chop into small dice: bacon, sausage, ham
saute breakfast meat in pan then train on a plate with a paper towel
choose and chop veggies into a small dice: onions, bell peppers, tomatoes, zucchini, broccoli (frozen works great) whatever you have on hand
saute using either the fat from the meat (using the same pan), olive oil/vegetable oil, or both
combine meat with veggies and turn off the heat
place meat and veggies in the bottom of the dish. you don't have to use all you cooked, just enough to cover the bottom of the pie crust
whisk eggs and milk together, then slowly pour over the meat and veggies (I like to use my 2 cup pyrex for this)
sprinkle cheese on top, use as little or as much as you like. It will sink in a little if you want so it's not all right on top.
bake at 325 for 35-45 min until the center is firm
feel free to alter the dish to you liking, that's the beauty of it! I hate eggs, so this is a great way for me to get all their nutritional power without wanting to gag.
Individual quiche:
purchase 9" refrigerated rolled crusts (2 come in a pack)
12 cup muffin tin, regular sized
repeat steps with breakfast meat and veggies and milk/eggs
spray muffin tin with cooking spray
unroll crust after bringing them to room temp
cut into 4" circles (approx). I use a rice bowl, because I'm asian like that. It's how we cut our dough for dumplings too. But you can use a big round cookie cutter.
Push the crust into each muffin tin, I kinda of pushed in two sides, placed the crust in, then folded over and pushed to form the crust to the tin, how you do it isn't important just that you get it mostly even and no holes
Now, you will get 4 circles from the pie crust in it's original shape. but this is not all the pie crust. So do a LITTLE work, push the remaining crust into a ball and roll it out to get 2 more circles. I rolled, did another circle then re rolled and did the last one. Try to achieve the same thickness.
Repeat until all 12 tins are filled
Spoon meat/veggies into each tin filling 3/4 full, or a little less
Carefully and slowly, pour the egg/milk mixture into each tin. It is always better to under pour a little and then go back around to top off. The liquid should fill the tin/crust but NOT over flow. Remember there is still cheese.
Sprinkle cheese on top of each quiche.
Bake at 400 for 15-20 min
I use our regular good old fashioned 1.5% royal crest milk, and it comes out fine, so use whatever you have on hand for drinking, you do not necessarily need half and half like some recipes suggest, so this is a huge calorie cut.
I like the individual ones best because I don't have to cut, etc, and it is already portion controlled.
Pair with some fruit for a delicious, well rounded, protein filled breakfast.
