Bacon broccoli and spinach quiche

Tomorrow is pi day (March 14 = 3.14) so in our mathematically inclined (nerdy) house that means we invite friends over and eat pie. This year I'm bucking the trend and making quiche, an egg pie with goodies.

I bought frozen pie crusts because Ladypants didn't have time to make any of her own for me, and I dislike making dough. They are the right shape even if they aren't as tasty as they could be, and besides, it's really all about the filling. I chose caramelized onions, Bacon, spinach, broccoli and feta cheese.

Start by preheating oven to 400 and frying the bacon and the onions because they take the longest. If you are using frozen pie crusts, you should have them out of the freezer at this point. When the bacon is crispy and onions look golden brown, add the broccoli and a big handful of spinach. Cook it just until the broccoli turns bright green and the spinach is wilted. Let it cool a bit while you make the custard. Season everything to taste.


Wisk 4 large free range, grain fed and generally pampered chicken eggs. Add 3/4C milk and 3/4C cream and thyme leaves. On the chalkboard it says 1C cream, but I had a quarter cup of liquid leftover, so don't bother. Mix it well. Add the chunky mix to the bottom of 2 pie crusts, crumble as much feta cheese as you want and pour the well mixed creamy stuff on top. Bake for 15 minutes, then reduce the temperature to 350 for the next 25 minutes. Let them set up a few minutes out of the oven, and eat these great tasting pies.

Avocado Egg & Salad with Braid Roll

Salad:
Spinach
Arugula
1 Tomato
1/2 Avocado

1/2 Avocado
1 Egg
salt and pepper

Dressing:
1 teaspoon of pesto (see earlier post)
1 teaspoon of cider vinegar
1/2 teaspoon olive oil
salt and pepper 

Preheat oven to 350F. Halve avocado unevenly. Crack an egg into large half of the avocado, put in oven until egg is cooked, about 15 minutes (broil for colour if desired). Cube rest of avocado and toss with greens in pesto dressing. Wedge the tomatoes and put on top. Eat salad, spread avocado egg thing on braid roll, enjoy.

Pretty good and healthy lunch. I'm not sure I'll do the egg avocado thing again. It wasn't bad, but I prefer avocado raw.

Stacked Brunch

I'm not quite sure what to call this. Maybe you can help me out in the comments. It is my take on eggs florentine but without the poached egg, spinach, hollandaise sauce, or english muffin. Instead, I used portabella mushrooms, tomatoes, parmesan cheese, and a broiled egg.

2 portabella mushroom caps
2 eggs
1 small vine tomato, thickly sliced
1/4C parmesan, grated
2 pieces rye toast

Preheat oven to 400F. In an oiled pan, roast the mushroom caps for a few minutes while you prepare the other ingredients. When slightly softened, remove from the oven. Crack the eggs into the mushroom caps, top with salt, pepper, and cheese. Add sliced tomatoes to the pan.

Broil until cheese browns. Remove tomatoes to cover toast. Top with mushroom caps, serve immediately, eat and enjoy.

This was pretty delicious. The mushrooms had that perfect fleshy feel to them without being mushy or rubbery and the tomatoes were juicy. The parmesan was, well, you can always use a little more parmesan. The yolk was still a bit runny, though I would have liked it a bit more so. This would work better on an english muffin, but I enjoyed the earthy caraway rye bread. Tell me you don't want to tear into this for breakfast tomorrow: