armadillas



Sleeping in after a long night

Ah, there’s nothing like sleeping in on a Saturday morning. The sun is shining, the weather is breezy, and you aren’t obligated to leave the comfort of your chambers for nothing. Except, perhaps, your grumbling tummy. After all, you haven’t eaten in a good 17 hours. But it’s too late to make breakfast (in some opinions) and you’re not quite awake enough for something heavy. There, my friends, is the beauty of brunch. Not breakfast, not lunch, but a magical combination of both.   In college, brunch was probably my favorite meal…and I was always sad when I had to go into work and miss out on the yogurt bar which was only served on Sundays. It was a conspiracy, I tell ya!

Aside from a brunch bar with tangy yogurt, fresh fruit, and crunchy granola, I can’t think of anything more perfect to feast on for brunch than a yummy quiche. With a glass of milk. And a ripe peach on the side that smells impeccably of summer. Yes, we are about to die and go to heaven. Might as well write your wills out right now.

I must admit I had my doubts about quiche. You see, I’ve never tasted a quiche before. Souffles, yes. Quiche, no. So I was quite surprised when I padded to the kitchen, opened the refrigerator, noticed the bacon and asparagus, and then pulled out the eggs, milk, and cheese. I knew exactly what to do with all these ingredients. It’s like I was possessed! With such a delightful outcome, I’d happily become possessed again. I’d volunteer!

Perhaps you’ve never had quiche before either. Maybe you’re not much of an egg person and would rather move on to the cereal cabinet or see if there’s any deli meat left in the fridge. I promise you will not want to miss this. The quiche is divine, not eggy like one would expect, and if I had known how good it would turn out, I would’ve been making it for years.

Ingredient:

  • 4 eggs
  • 2 cups of milk
  • 1 tbs butter
  • 1/2 package bacon
  • 1/2 tbs garlic
  • 1 handful baby asparagus
  • 1 cup mozzarella cheese (but I bet fontina would be a star in this dish)
  • 1/2 cup Parmesan
  • Salt
  • Pepper

Let’s start with the bacon! We’re only going to use half a package. We’ll save the rest for some BLTs. Go ahead and take your half package of bacon and cut it into bite size chunks. Place it in a skillet over medium heat and fry it up! Hello, love!

Set bacon aside. Next, drain the majority of the bacon grease from your skillet. Seriously, we aren’t cooking with it today, though a hint of flavor won’t hurt

Return skillet to heat and melt a pat of butter. Throw in your asparagus! On a whim, add the garlic. And a sprinkling of lemon juice. It’s habit! I can’t help it…

Oh yeah, and make sure you cut off the ends of your asparagus stalks. Oh, and preheat your oven to 425 degrees. Phew, that was close!

Now that your bacon and asparagus is all nice and cooked, whisk together milk and eggs in a medium bowl. Shake in your salt and pepper

Stir in bacon and asparagus. It would probably help if you chopped up the asparagus (this should probably be done in step 2). Stir in cheese as well

Your batter is ready. Spray a pie pan with nonstick spray (like PAM) and slowly pour in your quiche batter. I emphasize the slow part. No sloshing, please!

Pop her in that hot oven for 35 minutes. Our goal is for the center to be set…and for the top to be a Mediterranean golden brown! Ta-da!

Oh, baby! It was so good I had to have seconds. I probably could have eaten the whole thing by myself. No joke. Talk about scrumptious! You may want to pat your asparagus dry before mixing it into the batter. It makes the bottom of the quiche a little soupy, otherwise. Enjoy!

Tijuana

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Comments

  1. * stepfordtart says:

    That looks lovely! Quiche always has a pastry shell on the bottom, over here, but I know you and pastry arent the best of friends! Sometimes I make it with tuna and scallions (my kids favourite!) or sometimes with roasted bell peppers and sliced red onion. If i think its going to slosh everywhere (like, if Im hungover!), I put the ‘bits’ in the pie shell, ha;f slide it into the oven and then use a jug to pour in the eggy/cream mixture over the bits. Oh God, I love quiche! s x

    | Reply Posted 5 years, 4 months ago
  2. * armadillas says:

    Yeah, generally quiche has a pastry shell over here too, but I decided not to fight with it this go round. Great tip on using a jug! Next time I’ll have to remember that.

    | Reply Posted 5 years, 4 months ago


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