Easter is over. We all (hopefully) survived. And I don't know about all you hosts out there, but the thought of spending one more minute in the kitchen nearly killed me. Oh, but this quiche...it solves problems. See, every single morning — at least an hour before my alarm goes off — I hear those three dreaded words whispered in my ear: "Eggs and potatoes?" I find it ironic that I, the person who doesn't have to be into work until noon, wakes up earlier than many people who go into work at 9am.
This quiche temporarily fixed this small glitch in my marriage. Instead of pulling myself out of bed and back into the kitchen, I simply have to mutter the words, "Microwave some quiche." How great is that? Needless to say, I'll be getting my beauty sleep this week. And I need it.
I realize that this looks complicated. Somehow, I made this look much more complicated than it really is. So don't let the 3,987 steps deter you...once you've done it one time, you'll be a pro.
- Olive oil
- 2 cups potato, peeled and diced
- 1 cup shredded cheddar cheese
- 1 1/2 cups fresh broccoli florets
- 4 slices of bacon (optional)
- 1 tablespoon of Italian bread crumbs
- 1/3 cup Parmesan cheese
- 1 cup milk
- 6 eggs
- Salt and pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp nutmeg
- Preheat oven to 325
- Spray a pie pan with non-stick spray
- Grab a few potatoes, peel then and cut them up into small chunks
- Pour some olive oil into a pan over medium high heat
- Add the potato chunks and throw in a dash of salt and pepper
- While that's heating up, grab your broccoli. If it's fresh, go ahead and toss it right in with the potatoes. If it's frozen (like mine was), microwave it with a tablespoon of water for about a minute, then toss it in with the potatoes
- We only want to heat the potatoes and broccoli up for about 3 minutes. We're not looking to brown it at all
- Throw the potato/broccoli mixture into the pie pan
- Add the shredded cheese and mix
- If you have decided to add bacon, cook it however you want (I use microwave bacon all the way), crumble it and throw on top of the broccoli/potato/cheese mixture in the pie pan
- In a medium bowl, whisk the eggs
- Add the milk and whisk until combined
- Add garlic/onion powder, some salt and pepper and the nutmeg. Whisk some more.
- Pour the egg mixture over the broccoli/potato mixture in the pie pan.
- Sprinkle with the bread crumbs and evenly top with Parmesan cheese. These two steps will create a bubbly crust.
- Place the pie pan into the oven and cook for about 30 minutes on low, then turn temperature down to 250 and let it sit for about another hour.
- This is the tricky part. The thing I've learned about quiches is that you need to allow it to sit at a lower temperature for a long period of time. There's no one perfect amount of time to cook it. Just keep your eye on it, checking it every 15 minutes or so. Once your fork can come out easily and clean from the middle of the quiche, it's ready.
Love and letting loose,