Quiche
This is one of the easiest things in my arsenal (especially when I’m too lazy to make my own pie crust). There are very few measurements, so pay attention to how it comes out and tweak to your liking.
Ingredients:
6 eggs
1 1/2 cup heavy cream
Salt
Pepper
Worcheshire sauce
Tapatio or another hot sauce
Spinach
Bacon
Mushrooms, washed and chopped
Onion, chopped
Cheddar cheese, shredded
Two 9 inch pie crusts
Directions:
Preheat oven to 375F.
Make the egg mixture by mixing the eggs, cream, generous sprinkle of salt and pepper, couple of dashes of Worcheshire and hot sauce, and a couple handfuls of cheese.
Cut the bacon into bite-size pieces. Cook in a pan. Pour off some of the oil but keep the bacon and some oil in the pan.
Add the onion and mushrooms to saute in the bacon grease. Then add the spinach and cook down.
Place the crusts (still in the pie tins) on a cooking sheet. This will help keep your oven clean when the quiche inevitably overflows.
Split the cooked filling (bacon, onion, etc.) between the two crusts. Pour the egg mixture over the top until full. Top with more cheese.
Cook for 30-45 minutes or until cheese is browned on the top and the eggs are set.