What not to do when making a quiche!

Sometimes my love of food and cooking gets me into trouble and my family has to have take-out because I got a little to creative with a recipe and voila – it’s not what I was hoping for!

About a year ago, I saw a quiche in a local deli that had apples, bacon, cheddar….which all sounded great together. Well, perhaps there quiche was scrumptious, but I’m telling you….my attempt at this creation was close to a disaster!

Maybe, it was simmering apples in apple cider vinegar….what made me think vinegar would taste good mixed with eggs?

Maybe, it was the pepperjack I substituted for the cheddar since that was all I had at home?

Maybe, it was the rosemary the recipe called for, that in my gut I didn’t see how it could work, but why not try?

Or maybe, it was the pecans I decided to put in there because sometimes quiches are so soft and wouldn’t it be nice to have a crunch somewhere in that bite????

Needless to say – my creation, while pretty nice looking – I think, was pretty gross tasting. One bite and I spit it out. My poor husband actually swallowed his bite, took another (brave man), and then suggested we get take-out. The entire quiche, minus 2 bites, went into the trash.

Hence, I’ve decided, the more simple the recipe – sometimes the better. Especially, when it comes to quiche. AND – do not use pepperjack in a quiche!

Photos of my less than perfect quiche…

Not as great tasting as it may look

Why couldn't you taste better?

PS…that stuff that looks like sausage….nope, not sausage…its the pecans after being baked in eggs! No wonder they didn’t taste good.

Recipe for a tried & true quiche that I promise – is a keeper!

Ingredients

5 large eggs, lightly beaten

1 cup whole milk or half and half

1/2 tsp salt

1/4 tsp pepper

1/4 – 1/2 tsp nutmeg

2 cups chopped fresh baby spinach

1/2 pound bacon, cooked and chopped

1 cup grated cheddar cheese

1 9″ deep dish pie crust (frozen or refrigerator) Tip: if buying frozen I suggest the brand name as it usually is a tad more deeper than the store brand crust. Not sure why, but I have a hard time getting all the egg liquid in there when I buy the store brand crust. If you buy the refrigerated pie crust you will just fit into a 9″ pie plate at home.

One other note…I do not actually measure my salt and pepper when adding to this recipe. I just use a dash of this and that. I think the amounts above are probably close to how much I put in there. Also, I always use kosher salt! I could write a whole post on salt but in the end, I just believe you should always use kosher salt when cooking or baking.

Preheat oven to 375 degrees. In a mixing bowl, whisk together beaten eggs, milk or half and half, salt, pepper, and nutmeg. Next place chopped spinach, chopped bacon, and grated cheese in bottom of pie crust. Pour the egg mixture on top of those ingredients. Bake for approximately 40 minutes until top is browned and egg mixture is set.

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Comments

  1. Haha, sometimes it’s important to know what NOT to do! This reminds me of my fondue disaster some months ago – and while fondue is perfectly lovely and great, some recipes just fail.

    On the other hand, occasional takeout can be a great way to get to know good local restaurants! :)

  2. Colleen K. says:

    The quiche did sound like it had promise. Kudos to you for trying something different!

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