Quiche is simply an omelet in a pre-baked pie shell. It makes for a different presentation than what we usually eat for breakfast and you don’t have to make toast, the crust is a delicious alternative.
Watch the Quiche Video Here:
Quiche is also a wonderful way to use leftovers. Dice up the remains from a charcuterie platter, sharp cheese, salty spicy salami, dice some onions and garlic add in some fresh herbs and you have an improvised quiche. Leftover steamed or roasted vegetables are also great starters for quiche.
Use your imagination when you go to the store; look over the fresh produce and select what strikes your fancy and don’t forget some fresh herbs. Pick a cheese, almost any cheese works, that pairs well with your produce or suits your mood that day. The possibilities are endless.
Quiche is delicious served hot out of the oven, but it’s also great at room temperature and it travels well. Pack it for lunch for the kids or for yourself at work.
Mornings are hectic and it’s unlikely that a home-cooked robust breakfast is appearing on the table. Everyone is in hurry to grab a bite and catch the bus or head off to work. This is a very good time to have breakfast for dinner with a Baked Cheddar Cheese & Ham Omelet!
Eggs are nutritious and versatile. You can prepare them simply by frying, scrambling or poaching. Serve with toast and ham or sausage on the side and some steamed vegetables. Simple, quick and easy.
You can also make heartier preparations like baked omelets. I recommend cooking extra vegetables on the weekend, cut them up and put in a container. Buy a slice of ham and dice it up and save in a container or pre-cook some sausages, dice up and save in a container. Sauté a diced onion and save in a container. Having roasted root vegetables this weekend? Save the leftovers in a container.
Don’t have leftovers? No worries. Take advantage of the pre-cut vegetables most grocery stores offer these days: thinly sliced bell peppers, little buds of broccoli or cauliflower. Buy a zucchini or some green beans and cut into bite-size pieces. Best of all, there is no need to precook these vegetables. Pick up a package of your favorite shredded cheese and you can prep dinner in 20 minutes or less.
What to serve on the side: toasted English muffins, a nice crusty bread, muffins or scones; you don’t have to bake, pick them up with your morning coffee!
Warm the bread, muffins or scones in the oven after you remove the omelet, which needs to sit a good 10 minutes to set before slicing. A nice green salad or a side of steamed vegetables rounds out this meal nicely.
While the omelet bakes you can set the table, or perhaps the kids can do that when they get home from school ☺, check on homework status, get into some comfortable after-work clothes and maybe even have a glass of wine!
You’ve made a delicious, nutritious meal in a very short time with very little cleanup after and it’s economical. If you have any leftovers, send it the lunchbox!
Mix the proportions of the filling to your liking. Here I used 2 cups cheese, 2 cups vegetables and one-cup meat. If you’re steaming vegetables as a side, go half and half with the meat and cheese. The recipe is designed to have five cups filling of your choice and one dozen eggs with a little half and half (milk or cream are fine) mixed in.
one dozen large eggs
¼ cup half and half
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 cups shredded Cheddar cheese
1 cup small pieces broccoli florets
1 cup small pieces cauliflower florets
1 cup diced ham
Preheat the oven to 375 degrees F and lightly grease an 8- by 8- by 2-inch cake/brownie pan.
Beat the eggs, half and half, salt and pepper until frothy.
Scatter the fillings across the bottom of the pan and cover with the scrambled eggs.
Bake in the preheated oven for 45 minutes. The omelet is done when puffed, solid in the middle and a little golden on the edges. Let sit 15 minutes before slicing.