Quiche has transformed the way I view breakfast. In the past, a breakfast bar or quick bowl of oatmeal would satisfy my morning hunger. Quiche was the game changer. I like to think of myself as a go with the flow kind of gal. Foods that are versatile fit the lifestyle of an outdoor epicurean.
Quiche tarts can be stacked inside a wide mouth insulated thermos and taken on a hike, picnic or boat ride. They make delicious tail gate food. The basic formula for quiche are the same: milk, eggs and cheese. Your creative self guides you to other ingredients. The proportion of added ingredients stays constant.
I make my quiche without a crust. They are easaier to make and do not get soggy.
2 tablespoons unsalted butter
1 cup chopped onion (medium size onion)
1 cup sliced white mushrooms
1 teaspoon green onion
1 tablespoon cooked ham or bacon
1/4 teaspoon dried garlic
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon ground black pepper
8 large eggs
½ cup milk
1 cup shredded sharp cheddar cheese
I use mini muffin tins for this but paper muffin papers work well if they can be supported inside a baking dish. You need the support of the baking dish to keep the tarts from spilling over.
In a saucepan of medium heat, melt the butter. Add the onions, mushrooms, thyme, salt and pepper to the saucepan and cook for 5 minutes. Remove the saucepan from the heat and let cool. At this point, the onion mixture can be transferred to a insulated wide mouth thermos and transported to the boat for final cooking.
In a medium bowl, combine the onion mixture and eggs. Mix until the eggs are uniform in color. Spoon the mixture into the prepared pans. Top each tart with a heaping teaspoon of cheese, bacon and green onion. ( The cheese will settle during the baking process and form a firm bottom.) Bake at 375 degrees for 25 – 30 minutes until the mixture is set and a knife comes out clean when inserted into the quiche. ( Baking time depends on oven.)
Makes about 12 quiche tarts.
If you have any variations that you would like to share, please do.
The Outdoor Epicurean
Photo courtesy Food Network