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 sautĂ©ed 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 soufflĂ©.

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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Breakfast Wrap

Breakfast Wrap 

It only takes a few minutes to assemble a yummy breakfast wrap – eat it before heading off to work or wrap it in foil and take it with you.  When your coworkers are heading to the local cafe, you are already good to go.  The best part is you know the quality of ingredients and how it was prepared.

Breakfast Wrap
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Ingredients
  1. 2 cage free eggs, scrambled
  2. 2 pieces of Nitrite free bacon, cooked as desired
  3. 1 Tbsp of mashed avocado or prepared guacamole
  4. Small handful of organic spinach
  5. 1 Tbsp of shredded cheese, if desired
  6. 1 Tortilla, your choice (I used a Rudi's Spelt)
Instructions
  1. Warm the tortilla a bit in the microwave.
  2. Spread avocado or guacamole on tortilla
  3. Then place in this order: eggs, bacon, cheese and spinach.
  4. Wrap and enjoy.
Notes
  1. Want to skip the tortilla? The egg mixture is very good place in a bowl and use large spinach leaves to grab and eat.
Deliciously Inspired http://www.deliciouslyinspired.com/

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