Saturday, May 31, 2014

Quick Quiche!

I think of myself as fearless in the kitchen, thanks to my mother, and knowing the science of baking, thanks to the CIA!  This morning I decided to change up the ordinary scramble eggs and make a quick quiche that would be more interesting to the palette.  These individual casserole/quiche will surely please your family and you don't have to wait for the weekend to make a beautiful presentation for breakfast.

Quiche is definitely French cuisine, but has become just as popular in many countries, including the United States.  It's a savory dish with eggs and cheese, but you don't have to stop there; adding veggies, seafood, or even meat makes this a complete meal.  Typically a crust consists of a pie dough rolled out and the "custard" pour over.  I didn't have time to make up pie dough this morning, so I turned to bread, which not only made for a lovely crust, but the "crusts" of the bread was turned into croutons to top this dish.  This morning, I kept it pretty simple at my first try, but next time, I will add some sauteed mushrooms, maybe spinach, and substitute Gruyere cheese for the sharp cheddar!

Quick Quiche!
(Recipe makes 2 individual quiches)
4 large eggs
3 slices of multi-grain bread
1/3 cup grated sharp cheddar cheese
2 T Half-&-Half cream
salt & pepper to taste
8-ounce Ramekins 

Preheat oven to 350F-degrees.  Remove the crusts from all four sides of the bread.  Cut into small pieces and place in a skillet with 2T butter, 1T olive olive and 1/8tsp. Garlic Powder.  Toss the bread cubes and coat thoroughly.  Cook for 5 minutes, stirring until toasted.  Set aside.

Use a rolling pin to flatten the bread.
Butter the bread and then, turn it butter-side-down in the ramekin.

Repeat with another slice of bread in the second ramekin.  For the third slice of bread, roll out, spread with butter, then, divide into quarters.
Use two per ramekin to place on the "lower" sides of the bread base to create an even crust bottom.
Sprinkle half of the cheese on the bottom.
In a glass measure, whisk 2 large egg with 1 T half-&-half, salt and pepper to taste, and pour over the cheese.  Top with half of the croutons.

Bake in the preheated oven for 25-30 minutes, until the center is set and the crust is golden brown.  I simply added some veggie bacon and sliced oranges to complete the meal.  Quick and Easy...Enjoy!


  1. This is not only quick, also very tasty, Susan. I would love mine with mushrooms and spinach too.
    Have a beautiful weekend!

  2. I love quiche and I am for sure going to try this! I'll have to print this out as I will need your expert step by step for sure!
    hugs, Linda

  3. Fabulous! I make different what I call egg bakes but they all call for up to 10 eggs. this is simple and sweet! love it.
    stamping sue

  4. Very clever!! I definitely need a quick and different egg recipe for the two of us.