Sunday, April 29, 2012

2 Kelley's quiche with a side of dancing

Hey folks, it's Monday and you know what that means?!
Time for another yummy breakfast recipe!
***muppet arms in the air***
So if muffins aren't your thing and you're lookin' for something savory, here's a dish that can be made the night before and ready to fill your belly in the mornin'. Oh... and if I had a pretty little apron like Kelley's, I'd be dancing too! ***tee-hee***


Kelley from Casa Crafty here,  I don't tend to eat a big breakfast.  Mostly toast, fruit, yogurt, COFFEE.  You know the basics.  SO, when Venus asked me if I wanted to help out with a breakfast series, I thought about explaining to you how to use a toaster, but I thought maybe you had that down already...

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My name is
Kelley and I like to dance with a Quiche pan...

I do however have a ton of eggs.

This time of year sends my hens into a fever of production.  I only have a dozen, but they make a dozen eggs every 40 hours or so... What do you do with 4 dozen eggs a week?

You make Quiche!

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I make quiche in all sorts of ways.  The house favorite and specialty is Burn your Bum Quiche.  Lots of kale lots of chorizo... The beauty of quiche is its ability to resemble casserole.  You can make it with leftover bots from the week before, you can make it all veg.  But, you should stop reading now if you are vegan, gluten free, or some other restricted diet.  I don't know how to make quiche without eggs and cheese...

For breakfast I thought we should combine some classic breakfast foods.  Eggs, Bacon, cheese, yummy yummy crust...

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 What do you need?

well, the crust recipe I use is from Betty Crocker, a classic.
1 c flour plus more for dusting
1/2 tsp salt
1/3 c plus 1 TBL butter
water (about 2 TBL)

For your quiche innards you need:
1 bunch red chard
1 lb pepper bacon
1/2lb grated cheddar cheese

For your egg mix:
5 eggs
1 1/2c half and half

What's my method?  well first you need some "vintage" Beastie Boys ( I like Paul's Boutique)... start shakin' your booty, don't drop the quiche pan.  I used to use a plain ol' pie pan, until I found
this ceramic beauty at a yard sale.

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okay, lets get started...

Get a good bacon frying pan heated and make your bacon.

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Preheat your oven to 450 degrees.

 While your bacon is workin' it, grate your cheese, wash, chop and spin or pat dry your chard.

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Start making your crust.  The key to flaky crust, I have discovered, is cold cold butter and cold water.  I put the flour and salt together in a bowl.  Then chop the butter into little cubes and blend it into the flour mix with a pastry cutter.  When it gets to a mealy texture I add enough water to get the dough to pull
from the sides, but not too sticky to handle.   Then on a cleaned, floured work surface, roll out your dough.  Now, I like to use my husband beater rolling pin.

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 Its super. He really should know better than to clean his guns when I am cooking, I really dislike the smell of gun cleaner. What can you do?

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Murphy always wants more cheese...

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Layer your crust in your pan, try to make it pretty...  Your bacon should be done, chop it into small pieces so its bite size.  Layer some cheese, then chard, then bacon, and then MORE CHEESE.

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Beat your eggs and 1/2 and 1/2.  Pour this mix onto the top of
all that layering. 

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Bake at 450 for 30 min then reduce your temp to 350 for 20 min.

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 who's gonna clean up????

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you want to cook this buddy until the egg is set, so test by slipping a chopstick or butter knife into the center.  If it comes up "clean" (not gooey), your quiche is done!

eat up

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eat lots

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Thanks for having me Venus!


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