Last Thursday I ventured out to my hairdressers for the evening. There is nothing that I love more than the nights that I get to escape to the salon for a few hours to enjoy a latte, some girly-gab and be pampered. Aside from my daily workout, this is my only other form of “me time”.
While sitting in the hairstylists chair, I had an epiphany. This would be my second last hair appointment before the wee bundle’s arrival in early March. I may have had a mini-heart attack. That heart attack was abruptly stopped when my stylist started chatting about egg casseroles that her Mother-in-law whips up annually for her family to enjoy on Christmas morning.
The conversation quickly drifted from various holiday desserts to quiches. I’m surprised my stomach didn’t start to churn at the thought of eggs to be quite honest. Rather… I quickly had a craving come over me! I had to have a quiche! AND – stat!
Which leads me to today… Tonight we had my daughter’s school Christmas concert. Being that time was of the essence. Tonight quickly was turned into a form of “fright night” (so to speak). I needed to whip up a dish that was quick and easy. When I think of a quick and easy dinner? Breakfast always comes to mind! Who doesn’t love a little brinner from time to time?! I surely do! I know my family does too!
So I took this opportunity to whip up that quiche I had been craving.
Cheese & Bacon Quiche
- 1 frozen deep-dish pie shell (9 inch), thawed
- 1 red pepper, chopped
- 1/4 cup sweet onion, chopped
- 1/2 tsp minced garlic
- 1 cup Kraft 4 Cheese Italiano Shredded Cheese
- 1/3 cup fully cooked bacon pieces
- 5 eggs
- 1/3 cup Miracle Whip Calorie-Wise Spread
- 1/3 cup milk
- 1/4 tsp black pepper (or to taste)
- 1/2 tsp salt (or to taste)
- 1/4 tsp onion powder
- Heat oven to 375°F.
- Prick bottom and sides of pie shell with fork. Bake 5 minutres or until lightly browned.
- Cook peppers, garlic and onion in skillet with some EVOO on medium heat 5 min. or until crisp-tender.
- Spread peppers, garlic and onions onto bottom of pie shell; top with cheese and bacon pieces.
- Whisk remaining ingredients until blended; pour over ingredients in pie shell. Place on rimmed baking sheet.
- Bake 50 minutes or until knife inserted in centre comes out clean and top is golden brown.
- Let stand 5 to 10 minutes before cutting to serve.
This is one of those recipes that you could easily add more vegetables to. It is very versatile. Personally if I had my way I would have also thrown in 1 cup of broccoli, cherry tomatoes and / or mushrooms. Be sure to cook any additional veggies added to this recipe in the skillet until crisp-tender before adding to the pie shell.
What’s great about this recipe is that you can whip it up during the day, bake, cool and save for later. If need be this meal can be stored in the fridge or freezer! With the baby being due in early March, I can see myself whipping up a few varieties of quiche to pop in the freezer and warm up for a quick and easy meal at a later date
For recipes like the Cheese & Bacon Quiche, visit the Kraft Canada website! I could drool over all their Quiche recipes all day!
Not to mention with Christmas just around the corner, the Kraft Canada What’s Cooking website is the perfect resource for inspiration of all sorts; holiday baking, festive appetizers, and breakfast casseroles! Their recipe index features a little something to suit the likes and tastes of everyone!
Disclosure: I am a Kraft Canada What’s Cooking contributor. As a part of my participation as a contributor I do received special perks. All opinions expressed on this blog are those of my own.