06 November 2012

sour cream quiche

Crustless Quiche
{image credit: Joy the Baker}
What's for dinner? Um. We have a lot of eggs . . . I guess we always have a lot of eggs. Oh hey, look. Cheese! And other interesting things that we can mix with eggs!

*chop fry stir bake*

In fact, I think this is the best quiche I have ever made. (Bacon and sour cream tend to do that for ya.) If you are out of mushrooms, sundried tomatoes, and green onions-- alas, a common plight-- you can always put in other stuff. I bet that broccoli and red onion would be another great combination. Also, sausage would make a delicious sub for the bacon.

I never add a crust to my quiches: 1) I don't want to bother and 2) gluten that I don't need. Feel free to use one if you'd like, though.

When feeding more than two people, you'll want to double the recipe in order to have leftovers for breakfast. It is most certainly that good. I see it as another reason for us to get chickens (we have a shed in the backyard that could convert into a coop, after all).


Sour Cream Quiche

1/4 lb bacon
8 ounces mushrooms, sliced
1/2 cup chopped sundried tomatoes
1 small bunch green onions, sliced thinly (include green part)
3/4 cup shredded cheese (a blend of cheddar and Parmesan is good)
6 large eggs 
1/2 cup whole milk
1/4 cup sour crea
1 teaspoon dried basil
1/2 teaspoon sea salt
dash of pepper

1) Preheat oven to 350 degrees. Lightly coat deep-dish glass pie plate with nonstick cooking spray.
2) In large skillet, fry bacon until crisp at the edges. Remove to plate; saute sliced mushrooms in the bacon grease, just until tender.
3) Stir together tomatoes, green onions, and cheese in mixing bowl.
4) Once bacon is cool, chop finely and add to cheese mixture; stir in mushrooms. Spread in prepared pie plate.
5) Combine eggs, sour cream, milk, basil, salt, and pepper in blender until smooth. Pour over cheese and vegetable mixture in pie plate.
6) Bake for 35-40 minutes in preheated oven. Let rest for 10 minutes before serving.

Simple Lives Thursday.