A Favorite Breakfast: Egg Quiche

There's time for one more recipe to share this month, before December is here!  I noticed recently that I first shared this recipe back in 2010, and it is greatly in need of being updated, especially with the photos.  (Click here for the original post, back in 2010.)

Egg Quiche ... an easy, crustless quiche, with just five ingredients.  I do not even remember where I found the original recipe, but it has remained as a favorite to serve for breakfast when family or guests are here.  It also works just great for the two of us, providing several breakfasts for us through the week.

Egg Quiche

6 eggs

3-4 slices bacon (I use the pre-cooked bacon)

dry, minced onion

1 cup grated cheddar cheese

1 can evaporated milk

salt and pepper to taste

Preheat the oven to 350 degrees.

Heat the bacon in the microwave, according to directions.

Crumble, and place on bottom of a buttered 9" pie plate.

Sprinkle some onion on top of the bacon, to taste.

Layer the grated cheese over the bacon and onion.

Next, beat the eggs and milk together.

Pour over the top of the other ingredients.

Add salt and pepper to taste.

Bake at 350 degrees for about 30 minutes.

Test by inserting a knife (it should come out clean);

remove from oven and let stand a few minutes before serving.

Egg Quiche is such an easy dish to prepare.  The crumbled bacon, minced onion, and grated cheddar cheese add such good flavor to the eggs.  It's perfect to serve with some toasted sourdough bread, and fruit for a refreshing, nutritious breakfast.

 

In the Kitchen: Autumn Cooking and Baking

Autumn cooking and baking is the best! Sharing a few from my kitchen from the past few weeks/months. 

A new recipe for me in recent weeks ... Chicken Parmesan. I had made a different Chicken Parmesan recipe in the past, but this one from a favorite food blogger caught my attention, and it did not disappoint! It was delicious, and I think it looks especially beautiful during the autumn months.

Soup season is here! I usually try to serve a soup menu once each week during the fall and winter. My very first one for this season was Best-Ever Potato Soup! I often even double the recipe for just the two of us, as we like to freeze it in meal-sized portions to use on days when I don't have the time to cook a meal from scratch. 

I haven't prepared this delicious Hot Spiced Cider yet this season, but just had to share it here. Whenever I serve it, it fills the kitchen with the warm aroma of autumn ... and tastes like autumn, as well.

The Apple Coffee Cake with Cream Cheese Filling shown above is made in my kitchen most every year at this time. We enjoy it as a dessert, often served with a scoop of vanilla ice-cream on top, or sometimes a dollup of Cool Whip.

Pumpkin Squares are a dessert that I make every autumn season, as well. It tastes just as delicious as pumpkin pie, and is even easier to make than the pie. I make a 9x13 pan of it to serve for guests, and then freeze the remainder in meal-sized portions for the two of us.