L-R: Chopped mushrooms with butter in a baking dish, chopped cooked bacon, bowl with shredded Gouda and crumbled feta cheeses. Out of the shot…lots of eggs and cream in a bowl
No crust. I grease a glass pie dish with bacon fat and/or cook some chopped bacon in the microwave and then spread the fat all around, to grease the pan. Then I pour in 6 eggs beaten with a cup of cream and a little salt and pepper, sometimes fresh parsley or a dash of hot sauce, then pour over and bake 45 mins at 350°F ’til it poofs up high then let it cool down on the counter and store it in the fridge. Gets me 8 pieces, and I have a piece at breakfast (throw it in the micro or eat it cold) with a couple pieces of bacon or sausage (I make up a batch of either one every weekend to last me), and I’ve basically got breakfast in less than 5 minutes.
Bobbi Jo Woods When you make quiche, (I’ve made thousands) as it starts to harden up, the top gets a little solid, you put a little hole in that, and pour in.. it’s sort of like injecting, more of the cream and egg, or half and half and egg.. so now it’s full above the level of the top of the rim of the pie. then finish cooking till firm. The quiche is much thicker (higher) when done. Top with Knorr Swiss Hollandaise Sauce.
Merry Weathers lol I have posted it somewhere at least once before as an actual post, but yeah, that’s the basic gist of it. You can add or remove whatever types of things you want, just keep in the cheese and cream as is.
PS – let me know how you like it.
PPS – if you like yours more poofy, a sprinkle of baking soda helps. I have forgotten to include it the last few times, now.
L-R: Chopped mushrooms with butter in a baking dish, chopped cooked bacon, bowl with shredded Gouda and crumbled feta cheeses. Out of the shot…lots of eggs and cream in a bowl
A kind of casserole, seeing the form of one specific ingredient?
Another hint: I make one just about every week, to eat one piece a day (this is easy, scroll through history to see other pics like this)
quiche stuffs? NO idea.
Sue T. you are correct. Sorry, I was typing something before I saw your guess.
I am making a bacon and cheese quiche with mushrooms (also out of the shot is some chopped scallions on the cutting board)
A mess?
Anything with bacon is yummy!
I hope when it starts to get hard on top, you pour in more of the egg-cream mixture to make it puff up like jiffy pop.
this looks like a great picture bby, like a background on a page of a cooking book
i think i’m just partial to bacon and cheese
Gazpacho?
Weasel I cleaned up good!
Thanks, Chris McIntosh<3
Petter Hebæk mmm
Jeff Leaper sorry, am confused… what?
Merry Weathers IKR?!
Not today, John E. Jablonski
a mess? Food, a food mess? dishes to clean? Noise?
There’s no crust?
No crust. I grease a glass pie dish with bacon fat and/or cook some chopped bacon in the microwave and then spread the fat all around, to grease the pan. Then I pour in 6 eggs beaten with a cup of cream and a little salt and pepper, sometimes fresh parsley or a dash of hot sauce, then pour over and bake 45 mins at 350°F ’til it poofs up high then let it cool down on the counter and store it in the fridge. Gets me 8 pieces, and I have a piece at breakfast (throw it in the micro or eat it cold) with a couple pieces of bacon or sausage (I make up a batch of either one every weekend to last me), and I’ve basically got breakfast in less than 5 minutes.
Yum
Bobbi Jo Woods I made a breakfast thingy like this a long time ago. I should make some to have for breakfast like this too.
Bobbi Jo Woods When you make quiche, (I’ve made thousands) as it starts to harden up, the top gets a little solid, you put a little hole in that, and pour in.. it’s sort of like injecting, more of the cream and egg, or half and half and egg.. so now it’s full above the level of the top of the rim of the pie. then finish cooking till firm. The quiche is much thicker (higher) when done. Top with Knorr Swiss Hollandaise Sauce.
Yes I have the recipe now! This is gonna be good! “Whenever” I make it I’ll take a pic! If I don’t forget and eat it all first!?
This isn’t technically a quiche, sorry I missed what you meant, Jeff Leaper
I just call it that because it’s not in a square pan and I make it with heavy cream. But I may try that, with half the egg mixture next time.
Merry Weathers lol I have posted it somewhere at least once before as an actual post, but yeah, that’s the basic gist of it. You can add or remove whatever types of things you want, just keep in the cheese and cream as is.
PS – let me know how you like it.
PPS – if you like yours more poofy, a sprinkle of baking soda helps. I have forgotten to include it the last few times, now.
Oh thanks for the tip Bobbi Jo Woods