BW's been traveling for work a lot lately, so I've been basically feeding myself. (Stinky's never home in the evening...who knows what he is eating these days.) Consequently, I've been cooking a little different and I've been making a lot of quiches lately. There easy and a great way to use up various leftovers in my fridge.
First off, I just use a Pillsbury refrigerated pie crust. I roll it open and put it in a pie plate, crimping the edges with a spoon. Pierce the bottom with a fork and then back in a 450 degree oven for 10 minutes. Let cool.
While that is baking, I saute diced shallots and diced mushrooms in a some butter. As it starts to brown and dry up a bit, I add a splash of Sherry.
Then I pull out the leftovers and chop them up. Tonight I had a baked potato and broccoli. Then I fried up about 6 pieces of bacon and diced that as well. Put all of this in the pie crust along with the shallot and mushroom mixture. Season with salt and pepper.
Shred up your favorite cheese. I used Gruyere and Parmesan tonight. Add that to the pie crust.
Crack 8 eggs into a separate bowl and whisk together with about 1/4 cup of half and half. Pour the egg mixture into the pie crust.
Bake the quiche in a 350 degree oven for 30-35 minutes.
And out comes this:
Very easy and very yummy.
Cait and I have been discussing doing a quiche with ground lamb, feta and spinach. Maybe I'll make that version next week.