Quiche is so easy to whip up on a whim, and that is usually what happens at our house. This last Sunday it was cold and snowy and it was also grocery day. We had leftover ingredients from the recipes that week, but nothing specifically designated for one recipe.
Neither of us wanted to get out of the house, so I rummaged around in the refrigerator and decided that we could make a quiche. The wonderful thing about quiche is that you really only need eggs and a dairy base and then you can pretty much add whatever you want. I thought about adding some shredded carrots, but I didn’t think that it would receive good reviews from the husband. That will be an experiment for another time.
C.J. and I both really enjoyed this quiche.
- 1 tsp minced garlic
- as needed non-stick spray
- 1/4 cup green onions, chopped
- 1/2 medium onion, roughly chopped
- 2 tbsp butter
- 1 cup cooked bacon (crumbled)
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded parmesan cheese
- to taste salt & pepper
- Preheat your oven to 350 degrees.
- Spray a pie dish with non-stick spray.
- Melt butter in saucepan and cook garlic and white onions until fragrant.
- Combine eggs, heavy cream, bacon, onion and garlic mixture, and parmesan cheese. Add salt and pepper. Whip together until frothy, about 2-3 minutes.
- Pour egg mixture into pie pan. sprinkle green onions on top.
- Bake for approximately 25 minutes or until the middle does not “jiggle”. Sprinkle cheddar cheese on the top and bake until cheese it melted.
- Serve immediately.