- 6 beaten eggs
- 1 cup milk
- ½ cup grated parmesan cheese
- 3 crumbled bacon slices
- ¼ cup cooked spinach
- pinch of dried basil
- dash of garlic powder
- salt & pepper to taste
Tuesday, January 3, 2012
Breakfast: January 3
Well, I present to you a failed quiche and a nonsensical word like kerfuffle. This isn’t exactly the way I wanted to start off the year!
I bought a quiche/frittata pan to spice up my breakfasts since I work from home and often get bored with the usual eggs, bacon, and toast. Then I searched the internet for the best way to make something in my new pan, the one with the bottom that pops out for easy access to the finished product. I discovered that quiche usually needs a crust, but there are many ways to make crustless quiches. I noted the basic ingredients in all of the recipes I found, and I decided to make my own.
(Insert your first criticism here.)
Here’s what I used:
Basics: Mixed all ingredients in a bowl, poured into quiche pan. Set on a cookie sheet and cooked at 350 degrees for 30 minutes.
Oh my. Where to start? First, this picture doesn’t look bad.
But upon closer inspection, you’ll see that a good deal of the liquid mixture leaked from the bottom of the pan onto the cookie sheet. And said sheet decided to pop/turn upon heating up, so the unbalanced sheet caused the quiche pan to be uneven, which made one side of the quiche nearly non-existent and the other much thicker, though still missing what leaked out.
It still looked edible, though, so I cut into it. The middle was not completely cooked. It was a bit runny and watery (maybe from the spinach?), and it certainly didn’t taste like a cooked quiche.
Clearly, I’m not ready to improvise as much as I did today. And I’m most certainly going to have to use a crust for any quiche I make in this pan, as the removable bottom piece is awfully sensitive to a liquid mixture (as it should be). If anyone has suggestions for a crustless quiche or any type of frittata/quiche, please comment!