Whew! Today has been a doozie, ya’ll. No naps were taken. Shots were given (we’re talking needles not liquor). Crib sheets were changed due to massive amounts of spit-up (I did speed work this morning, but that was no workout compared to changing those dang crib sheets). Lunch was skipped. Vet appointments were made (Ob’s eye infection got worse not better). A blowout diaper resulted in mandatory laundry at 7pm. Dinner was a fail (way too spicy, which normally would be a success in our house but not when you’re breastfeeding). Dave accidentally woke Atlas up after he fell asleep for the night (If you see Dave sleeping on the sidewalk of NYC tonight, be a dear and give him a blanket. I kid, I kid). You get the picture.
But, my baby boy is finally asleep (again) and I’m curled up on the couch with my husband, pups, a glass of wine, an apple and some chocolate covered pretzels (a.k.a Plan B dinner since Plan A was a fail). Thank the Lord for Juice Plus to bridge that gap, right?
And since I’m sure you don’t care to hear the details of this crazy day, I’m going to give you a recipe for that quiche some of you asked for instead! It’s actually super easy but anytime I make quiche, it makes me feel fancy and sophisticated. But you know, not that fancy or sophisticated because I still serve it up on a paper plate.Ingredients: 1 frozen deep dish pie shell (I like Pillsbury, but use whatever deep dish frozen pie shell you can find) 8 eggs (I’ve actually used 6 and it still came out just fine) 1 1/2 cups half and half (you can also use heavy cream) 1 1/2 cups shredded cheddar cheese 5-8 slices bacon Filling of your choice (a pepper, spinach, peppadews, ham, etc) Salt and pepper to taste Directions: Preheat oven to 400°. Fry the bacon (or microwave it if you’re feeling lazy). Whip the eggs, half and half and salt and pepper together. Mix in the bacon, cheese and filling of your choice. Pour mixture into deep dish pie shell. Do not fill the pie shell to the brim – you don’t want it to overflow in your oven. If you pick up the pie and the egg mixture is leaking over the side, it is too full. Place the pie on a baking sheet lined with aluminum foil. Cover the pie with aluminum foil. Bake for approximately 45 minutes. Remove the foil and continue to bake for another 10-15 minutes, until quiche is set and the crust is golden brown. The quiche should be loose. Some notes: If you use less eggs, I would use slightly less half and half. I.e. if you only use 6 eggs, maybe reduce the half and half amount to 1 cup. Get as creative as you want with the filling. I’m sure seafood would work. You could swap cheddar cheese for goat cheese if you want to get real fancy. Play around with it. The version above is just ‘classic’ and is always a hit in our house. You don’t have to add bacon, but bacon makes everything better so proceed at your own risk if you omit it. If you don’t use a deep dish pie shell, you’re going to want to use less eggs for sure (maybe only 4 or 5) and definitely less half and half (maybe slightly less than 1 cup). I always use a deep dish pie shell though so I can’t speak too much to all that.
Can you tell I’m not a professional chef? I just fly by the seat of my pants in the kitchen. Sometimes it is a success, like with this quiche…and sometimes I end up eating an apple and chocolate covered pretzels for dinner.