I was looking for tasty and easy breakfasts to make for when friends came over. I thought quiche would be a good idea. I didn't know what recipe to use, but I figured you can't go wrong with Paula Dean's recipes!
Of course I made a few changes, most unplanned. I was out of eggs, so I used 5 instead of 6. I used broccoli and zucchini instead of spinach since the spinach was expensive. I considered kale but the store was out. Instead of heavy cream I used light cream and reduced it to 1 cup. I swapped Swiss cheese (which is a weird cheese) to mozzarella cheese (according to my friends, its not a real cheese). I read a review that said to add in a dash of nutmeg. I added it in, but I couldn't really taste it.
Refrigerated pie crusts sometimes come in packages of two, but you can always freeze the other. To defrost, I left it on the counter, it took about 30 minutes and rolled out fine.
To reheat: Preheat oven to 350F, heat slice for 10 minutes, turn off oven, let it stay in the oven for another 10. This heats it up nice while keeping the crust crispy.
Bacon and Veg Quiche
Makes 1 pan, 6-8 slices
5 eggs, scrambled
1 cup light cream
salt & pepper
dash of nutmeg (a very small pintch)
1 cup of shredded mozzarella cheese
4 pieces of bacon, cooked than crumbled
1/4 of a small onion, diced
1 cup of chopped broccoli
1 small zucchini, sliced
1 refrigerated pie crust
Cook bacon, drain frying pan as needed. Don't wash the pan, cook the onions for a few minutes. pull off the burner if the pan is too hot and onions start to brown. Add broccoli and cook approx 4-6 minutes.
In a bowl, combine scrambled eggs, cream, salt & pepper, nutmeg, bacon, and cheese.
Put the pie crust in the 9 inch round pan. Place zucchini in the bottom. Pour the egg mix over the top. Bake for 35 minutes at 325. I did the last 10 minutes at 350. Take it out when the top is set and starting to get a little golden.