Quiche is one of those things that I pretty much tend to forget about.  Not something that springs to mind.  I don’t find myself answering the age old question “what should I make for dinner” with “why, quiche, of course”.  But in that last couple months I’ve made a few quiches and I’d forgotten both how easy and how tasty they are. 

Last night I ended up making two, since frozen pie crusts always come in two for reasons I’m unable to fathom.  Turned out it worked nicely.  One for dinner, and leftovers for breakfast.

I fried up some chopped “cottage bacon” we got from New Seasons (sort of halfway between your average bacon and the “Canadian” variety), then added some chopped onion,  and sliced white mushrooms.  I got a pair of whole wheat frozen pie crusts, and into them went some broccoli florets (raw).  When the bacon, etc. was cooked, I dumped it in over the broccoli and added some shredded Tillamook cheddar.  I happened to have some eggs to use up (blown out of their shells for Russian Easter eggs) which is what prompted the quiche project to start with.  For each quiche I used 4 eggs, and added probably 1/4 – 1/3 cup of heavy cream.  That just got poured over the top of the vegetables, and away they went, into the oven at 375° for about 40 minutes. 

Much easier than I remembered.  I’ll have to start putting quiche into rotation more often.