Chicken and Bacon Quiche

Quiches are one of the easiest and most versatile dishes you can make. They are good for breakfast, lunch and dinner. The recipe below is only a guide. Once you have the layers – let your imagination run wild.

1st Layer – pie crust (store bought or homemade)

2nd layer – 1 cup or more of grated cheese

3rd layer – cooked meat and vegetable layer. If I was using sautéed mushrooms or blanched broccoli or artichokes – I would add them here.

4th layer – Egg mixture (eggs, milk, mustard, spices, salt and pepper, herbs, 1 cup or more of cheese)

I usually try to type my recipes into a recipe app but it’s not cooperating so I’ll do it the old fashioned way.

Ingredients

  • 1 pie crust (if using homemade – I bake for 5 minutes)
  • 2-3 cups of shredded cheese – I had mozarella and cheddar so that’s what I used
  • 2 cooked chicken breasts, chopped (we had leftover smoked chicken)
  • 3 strips of cooked turkey bacon, chopped
  • 5 eggs
  • 1/2 cup of milk (this can be dairy, non-dairy – all the way from whipping cream to almond milk)
  • 1 Tbsp of mustard – yellow or dijon
  • 1/2 tsp of garlic powder
  • Salt and Pepper – to taste
  • 2 Green Onion, sliced thin
  • Fresh herbs, chopped – if desired – I used come cilantro and basil for our garden

Directions

  • Preheat oven to 350 degrees
  • Spread 1 – 1-1/2 cups of cheese onto the pie crust
  • Spread meat mixture on top of cheese
  • In a separate bowl, add eggs, milk, mustard, onion, seasonings and herbs into a bowl. Mix well. Add remaining cheese and stir until incorporated. Pour over meat layer.
  • Place pie pan on top of a parchment paper layered cookie sheet. This is a tip and not necessary; but I find it is easier getting in and out of the oven.
  • Bake for 30-40 minutes until golden brown. Ovens vary so keep watch after 30 minutes. Use a knife, cake tester or toothpick in the center. It should come out clean.
  • Let rest on cooling rack for 20 minutes before cutting.
Homemade Crust ready for prebaking
Ready to go into the oven
Serve with a muffin, fruit or a green salad and you are good to go.
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Egg Bites

 

This morning I tried a recipe that resembles the Sous Vide Egg Bites Starbucks is now selling and used this recipe as my guide.  My husband had them and liked them so I tried my best to make him some from our kitchen.   They are very light a fluffy – between a quiche and a soufflé.

I haven’t used my Steam feature on the Instant Pot and was excited to see what 8 minutes did with this recipe.  I wasn’t disappointed.

My goal in writing this post is more of a review of the recipe and share what ingredients I used, which I might add next time, what containers worked, what containers worked best and any insights I discovered while I gave it a whirl.

The Ingredients I Used

  • 4 Organic Eggs
  • 1 1/2 cups Organic Mexican shredded cheese
  • 1/4 cup Organic Half and Half
  • 1/2 cup Low Fat Cottage Cheese
  • 1/2 tsp Salt

Containers and How I Prepared Them

  • I baked in ramekins, a short mason jar, a pint mason jar.  All were cooked through but I like the ramekins best because it provided consistent distribution of the bacon and egg.
  • Sprayed each container with coconut oil from Trader Joe’s.  This is not mentioned in the recipe and is essential for releasing the egg.
  • After cooking per instructions, remove from Instant Pot, take off the foil and let rest for 10 minutes.  Run a sharp knife around edges.  Place a dessert/salad plate on top and flip over.  Gently tap bottom to help release the egg bite.
  • I had one for lunch – 30 seconds in the microwave warmed it nicely.

 

Things I Might Do Different Next Time

  • Saute chopped mushroom, green pepper.  Press a paper towel to remove excess moisture and add into the egg mixture along with chopped green onion.
  • Serve with salsa
  • Try using 2 whole eggs and 4 egg whites
  • Try stacking my ramekins so I can make more
  • Serve these as a brunch or light lunch with a green salad and muffin.

What My Husband Thought of Them

  • Great
  • Tasted Good
  • When am I making more with mushroom and green onion?

Again the recipe I used can be found HERE

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Easy Cheesy Drop Biscuits

I made these easy drop biscuits for my son and new daughter-in-law’s BBQ themed wedding rehearsal last month. They were the perfect size for a buffet that included…..

  • Drop Biscuit 3 - del insp

brisket, turkey, beans, kale salad, potato salad, monster cookies and almond joy date bites.

Easy Cheesy Drop Biscuits
Yields 20
An easy to put together batter that requires no rolling out and cutting. The biscuits are crispy on the outside and tender on the inside.
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Ingredients
  1. 4 ounces (1 stick) cold unsalted butter, cut into 1/4-inch pieces and refrigerated
  2. 1 1/2 cups flour - I used White Spelt or Gluten Free Cup4Cup flour
  3. 1 tsp of garlic powder
  4. 3/4 cut of shredded cheddar cheese
  5. 2 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 3/4 cup milk - I used Silk Almond/Coconut Milk
Instructions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, garlic powder and salt.
  3. Add cheese in and coat with flour mixture.
  4. Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits: Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet. For large biscuits: Using a 1/4-cup measuring scoop, mound balls of dough onto the prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
Adapted from Serious Eats
Adapted from Serious Eats
Deliciously Inspired http://www.deliciouslyinspired.com/
 

IMG_1461  

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