Are you ready for the best-ever MOST AMAZING Quiche recipe EVER?? This is a variation of quiche that I make regularly and as I've tweaked the recipe I keep getting even better reviews. My son loves this quiche and that'a saying something. It very versatile: you can eat it "freshly baked", warm, cold or re-heated and it's still great. It's also made of simple ingredients that are easily replaced if you are vegetarian or can't have dairy and there's no crust so it's low-carb. I'll give suggestions as I go. The exact recipe will be below.
This post has nothing to do with the fact that I am trying to get you to eat more eggs so you will buy some of OUR eggs - nothing at all!
I use a cast iron frying pan because I love my pans but if you don't have one you can use any frying pan and transfer the ingredients at the appropriate stage to an oven safe dish.
Remember those peppers I froze last summer?? You'll need about two cups chopped plus 3 or 4 chopped onions. I stir fry them until they are soft but not caramelized.
I bought this chicken bacon on sale a few months ago. We tried cooking it and eating it like bacon but it fell so short of real bacon that we decided for the 3 times a year we eat bacon - the real thing is the only answer. So this package got lost in my freezer until my recent EAT-TO-THE-BOTTOM-OF-THE-FREEZER-CHALLENGE. You can substitute ham or sliced sandwich chicken or anything else your heart desires but the chicken bacon does make it taste really good!
Chopping the meat while partly frozen makes it easier to deal with. Add it to the peppers and onions and let it get heated through.
You'll need one dozen free range eggs - preferably from Shalom Engedi Farms!
Beat the eggs along with 1/2 a can of evaporated milk or almond milk, or regular milk or no milk at all. Add in 2 Tbsps of dried kale or a handful of chopped spinach or other greens.
Sprinkle home made broth powder or plain salt and pepper to the frying pan mixture. If your frying pan is not oven safe transfer it to an oven safe dish now - a deep dish pie pan for thicker slices would work.
Press the vegetables and meat even down into the pan and top with the egg mixture.
Top with sliced fresh tomatoes or if you don't have them canned diced tomatoes.
Sprinkle with 1 Tbsp. of parmesan cheese and bake at 350 degrees for 28 minutes or until firm. It slices really well and can be transferred to the freezer by slicing and wrapping each slice in plastic wrap and tinfoil.
Anita's Amazing Chicken & Vegetable Quiche
2 cups chopped green peppers
4 chopped onions
1 package chicken bacon or other as suggested
1 dozen eggs
1/2 can of evaporated milk
2 Tbsp. dried kale or a handful of chopped spinach
1 Tbsp. home made broth powder or just salt and pepper to taste
4 sliced tomatoes or equivalent of canned diced tomatoes
1 Tbsp. parmesan cheese
Bake at 350 degrees for 28 minutes and ENJOY YOUR EGGS!!