As the person charged with copy-editing the nearly illiterate blog posts of my sweet but simpleminded sister, Anna – this is a woman who thinks “voila” is spelled “wallah” and has never mastered the difference between “then” and “than” – I have decided to take keyboard in hand today to share with you one of my favorite recipes.
I prepare and bake this dish once a week, usually on Sundays. As a confirmed bachelor living alone, I find it provides me with a delicious and ridiculously fast breakfast for every morning of an entire work week. But it would also make for a splendid brunch dish for a gathering of family or friends, or even a late-night snack.
With that said, here’s what you need:
Adam's Crustless Quiche
6 large eggs
2 cups shredded sharp cheddar cheese
1 medium yellow onion
1 cup mushrooms
8 slices of bacon or turkey bacon
1 cup heavy cream. (Yup – suck it.)
Dash of thick teriyaki sauce (I like Kikoman Baste & Glaze. This is the only time I cheat on Atkins.)
1 Tbsp olive oil
1 pat of butter
Salt, pepper, paprika, basil to taste
Start by cooking the bacon. I make mine in the microwave using this awesome thing I bought on Amazon.com. (You have to buy the lid separately.) Cook until very crispy and set aside.
Spoon mixture into a nine-inch round, greased cake pan. (I use disposable ones bought at the 99-cent store. Not environmentally correct, but so easy.) Using a spatula, press the mixture into a firm “crust,” covering the bottom evenly. Shake one cup of the cheddar cheese on top of this, and press that down as well.
In a large bowl, combine eggs, cream, spices and remaining cheese, and beat well. Pour egg mixture slowly and evenly over the “crust” and cheese layers. Place in a 350-degree oven uncovered.
Cooking time varies according to oven. I have an ancient NYC gas stove that’s probably killing me softly, and it takes a good hour for the quiche to become completely baked. If I notice any movement in the eggs, I’ll turn the heat off but leave the quiche in the oven for another 20 minutes or so. (As I’m sure you know, eggs continue to cook as long as they’re in a warm environment.)
You can either serve it hot or, if you’re like me, cover and refrigerate. Then, each morning, cut yourself a little wedge, pop it into a microwave-safe bowl, cover, and nuke it for two minutes.
Voila, and Bon Appétit!