domestic!
And tried my hand at making quiche for the first time. I've always had this idea in my head that a quiche is something very brunch-ish and must be hard to make because it sounds hard to make...my kitchen skills are usually in the baking area, what can I say. But I decided to try it anyway, and hope for the best.
We liked it so much for Saturday brunch, that I decided to make another for dinner on Sunday night. Breakfast for dinner is how we like to roll sometimes!
I decided to record this in a step by step iphonography fashion in hopes that it might be enjoyed by someone else too....
Here are the ingredients that I used for the 2nd quiche that we agreed was even more delish than the first.
- 8 eggs
- about a cup and a half of baby spinach - chopped.
- 1/4 inch thick slice of Feta cheese or more if you like
- 1/4 cup shredded parmesan cheese
- 1-2 tablespoons sour cream
- about a 1/4 of a package of deli sliced ham
- 1 can of Pillsbury crescent rolls
- 3 roma tomatoes
- 1/4 cup mild cheddar cheese shredded
- a dash of salt and pepper
Basically, you can add anything you want to it (who knew?! wink, wink)...kinda like an omelet.
Okay here we go...
Step 1: Preheat your oven to 375 degrees. Beat the eggs in a bowl adding in the 2 tablespoons of sour cream and continue to whisk until blended.
Step 2: Chop the baby spinach. You can add as much or as little as you like. We like spinach so I added a bit more.
Step 3: Add the shredded parmesan cheese to the mixture and whisk.
Step 4: I cut 1 and a half of this size slice off the brick of Feta cheese and crumbled it into the mixture. You can use more or less if you enjoy Feta.
Step 5: Slice up the deli sliced ham into small pieces, and add to the mixture and whisk a bit.
Step 6: Now for the crust. I rubbed a bit of butter onto the bottom of my 9 inch pie plate.
Step 7: Open your Pillsbury crescent rolls and begin laying them in the bottom of the pie plate - overlapping them a bit to ensure you cover the bottom nicely.
Step 8: Once the entire pie plate is covered, you can use any of these three methods to make the outer edge look nice (I used the "flute" edge). Then take a fork to poke air holes in the bottom, and pour the egg mixture into the pie plate.
(I actually didn't even need to use the entire can of cresent rolls. I had 1 extra.)
Step 9: Slice the Roma tomatoes about a quarter inch thick.
Step 10: Place them on top of your egg mixture in the pie dish.
Step 11: Sprinkle a bit more parmesan cheese on top of the mixture and tomatoes.
Step 12: Then sprinkle a bit of your mild cheddar cheese on top for extra flavor *this step is totally optional, but does add a great taste if you like cheddar - and we do - can you tell?!
Step 13: Place your filled pie dish in the oven at 375 degrees for 40 minutes (or until the middle is completely cooked and the outside is fluffed and golden brown).
Step 14: Allow 5-10 minutes to cool. Slice and enjoy!
I hope this post was not too "like, duh, who doesn't know how to make quiche" for you. If so, hopefully you did not make it this far ;) My blog is definitely not a cooking or recipe blog - by any means. It's just that for this girl, spending more than a few minutes in the kitchen is an accomplishment. Maybe if you are like me and were intimidated by the word "quiche" you will feel less intimidated and more apt to try your whisk at it.
Thanks for dropping by :)
