Kirk had mentioned last night that we hadn’t had a Quiche for dinner in a long time. So why not make one tonight I though this afternoon? I’ll be first to admit that for some reason I don’t have a glass or stoneware pie pan, when I make pies I bake in metal tins. So with that I baked our Quiche in a 8×8″ glass baking pan. I use it often for round items and they come out just fine!
While the quiche turned out fine, I think next time I will use evaporated milk (from a can). It doesn’t make dishes watery, which we did have some issues with the low fat milk doing. Something to keep in mind…..the reason Quiche is so thick normally is all that fat from half and half!
1 Tbsp softened unsalted butter
1/4 cup grated Parmesan cheese
2 cups low-fat milk
2 whole eggs
2 egg yolks
1 Tbsp all-purpose flour
1 Tbsp Italian herb blend
1/4 tsp fresh ground black pepper
1/4 tsp fresh ground nutmeg
5 pieces bacon
1 small sweet onion, peeled and chopped
1 16-ounce bag of cauliflower, broccoli and carrot blend thawed
1 cup grated Italian cheese blend
Heat the oven to 350°. Butter your baking pan with as much of the softened butter to fully coat the whole pan (up the sides as well)/ Sprinkle evenly with the Parmesan cheese. Set aside.
Cook the bacon in a large non stick skillet over medium heat till crispy and drain on paper towels. Blot out all but 1 Tablespoon of the bacon grease, add in the onion and cook for a couple minutes. Add in the bag of vegetables and heat thoroughly on medium high heat, stirring often. Take off the heat, crumble the bacon in and set aside.
In a large bowl whisk the eggs together, then add in the milk, flour and seasonings, whisking well.
In the prepared baking dish add half the vegetables, half the cheese on top and then repeat. Pour the egg mixture slowly over the top evenly.
Carefully put in the oven and bake for an hour or until just set in the center and turning golden brown.