This is not the richest, most custard-y quiche you will ever eat. For that, you need cream (not milk), more egg yolk and less egg white, and probably more cheese. But we like this - still creamy and smooth but not so heavy you feel like you've eaten a ton o' bricks. Also we hate to waste egg whites and never have cream in the house (we use whole milk).
This features a "cheater's crust", as SWC calls it. It's just bread. You can of course make a real pie crust and that would be yummy too. I'm sure that will happen in our home... one of these days...
(Plus: here's the veggie version.)
1 leek, cut into thin rounds
4 rashers back bacon
5 eggs
1 1/2 cups milk
1/2 tsp salt
1/2 tsp basil
Ground black pepper
4 ounces goats cheese
About 3 cups dryish bread, chopped up in quarter-inch cubes (this is for a 9-inch pie plate. If you're using another size dish, make sure the bread covers the bottom and provides a nice thick layer.)
Preheat oven to 160C (fan oven) or 375F/180C (conventional oven).
Saute the bacon until brownish. Add the leeks.
Beat the eggs in a bowl. Add the milk. Beat some more. Add salt, basil and pepper.
Put the bread chunks in the dish. Distribute goat cheese over the bread in small chunks. Pile the leek and bacon on top of the cheese. Pour egg mixture over all the other stuff in the dish.
Bake for 35 mins.
2 comments:
I like your blog idea. It helps keep in touch. Also because I am noticing we tend to cook the same things a lot and this will help be another way to expand out menu options.
As for the quiche recipe, I am sorry that I can't eat eggs (as you know) because it looks easy and good (you can't go wrong with goat cheese and bacon, after all).
xoxo
Lilo
Hey Lee - Thanks for leaving my first comment. I also hope this blog ultimately leads to more interesting, varied and better quality dinners in my house and yours!
Too bad about the egg allergy - the quiche was REALLY yummy.
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