You know those days as a mom where you have a million things on your list and you can’t seem to accomplish a single one? Yes, we are nurturing our children and meeting their needs, but everything else just stands still?
It makes me wonder how homemakers used to get everything done before modern conveniences. How did they take care of children, clean their homes, look fabulous and have dinner on the table every day? I’m not sure, but I suspect they had a few go-to recipes up their pretty little dress sleeves.
We all have that special go-to recipe the whole family seems to devour. One that fills your home with familiar comforting scents and is met with happy smiles at the dinner table. A no-brainer meal you have made many times. You don’t need to look at the recipe; it is ingrained into your memory. For our family, that meal is quiche.
Quiche is simply an egg bake in pie crust. It is a versatile dish, using any meats, vegetables and cheeses you have on hand. We enjoy it for supper alongside roasted vegetables and fresh baked bread, but it is equally welcome at breakfast.
The ease of this dish makes it a great choice for busy families. You can use up the leftovers from your fridge, and it tastes even better the next day. This combination uses thick sliced bacon, sharp cheddar cheese and roasted red potatoes. Other family favorite combos are ham and cheddar, and turkey, tomato and avocado. It is like making pizza; the fillings are completely customizable to your family.
Make it ahead of time and pop it into the oven for supper, or reheat a fully cooked quiche. I use my pie crust recipe as the base for a perfectly flaky crust. It makes two single crusts, so I make two quiches to ensure leftovers. My girls love to pack their food Thermos with quiche for school lunches. I love knowing they are eating a nutritious meal they enjoy.
What are some of your go-to family meals? If you don’t have a few up your sleeve, might I suggest you give this quiche recipe a try? It may just become a new family favorite!
Bacon, Cheddar and Potato Quiche
Serves: 8 slices
Prep Time: 15 minutes
Bake Time: 40-45 minutes
1 Single Pie Crust, unbaked
½ lb. Thick cut Bacon, cut into lardons
2 Cups Roasted Red Potatoes, cut into bite sized pieces*
1 Cup Milk
1 ½ Cups Sharp Cheddar Cheese, shredded
Seasonings: ½ T. Dijon Mustard, 1 tsp. Onion powder, 1 tsp. Thyme, 1 tsp. Parsley**
Sea Salt and fresh cracked black pepper to taste
*Any leftover, cooked potatoes can be substituted. Hash browns are also delicious!
** These are the seasonings I use for quiche, but they can be customized to your preferences
Preheat the oven to 375 degrees.
Prepare your pie crust and form it to your pie plate. (This Pyrex Pie Plate is my favorite!) Set in the fridge until ready to use.
Fry the bacon lardons until crisp. Reserve the grease for another use and set bacon aside.
Mix the eggs, milk and seasonings together well, making sure all the yolks are fully incorporated.
To assemble the quiche:
Layer the potatoes, bacon and 1 cup of cheddar cheese on the pie crust. Add the egg mixture and gently press the top to make sure all the ingredients are submerged in the mixture. Top with the remaining ½ cup of cheese.
Bake the quiche at 375 degrees for 40-45 minutes, or until the top is deep golden brown and the quiche is set. (If the center wobbles when you move the plate, it isn’t ready). Remove from the oven and allow to cool for 10-15 minutes before serving.
Refrigerate leftovers (if there are any).