What to do when you drop the egg carton

[pmowers]

Awhile back, I was unloading groceries from the car and "thought" that I had looped my finger through the bag holding the egg carton. I hadn't and they hit the ground,cracking 5 of them. The wife was out of town, so, obviously, I was not going to mention it, she is always on me about taking too much in at one time.

So, what do you do with half a carton of broken eggs, and a desire to explain why the carton is half empty?

Answer- Make a quiche. The nice thing about quiche is that you can put about anything in one, and they are very forgiving, so the measurements aren't that crucial and since you can put anything in, I am not going to really list amounts. It is basically a giant omelet, so you can use ham, sausage, spinach, veggies, salami and about any cheese that will melt. Just cook your meats and veggies before adding them to the quiche.

Time to get to work.

I decided to see what was in the pantry and refrig and decided that I had some Fiesta blend shredded cheese, a couple of strips of bacon, some whole asparagus in a can, but no crust. Turned out that that was not a problem.

First preheat your oven to 350 degrees. While the oven is preheating, lets make the quiche.
I sprayed a pie pan with PAM, then sprinkled the inside with Parmesan Cheese (the sutuff in the green shaker can)- I now had a crust.
Drain the can of asparagus and lay out the stalks on a paper towel, then gently roll them up and squeeze some of the liquid out of them.
Chop about 1/3 of the asparagus and set aside to include in the quiche.
Cook several strips of bacon until crispy and then crumble.
Finish breaking the 5 or so eggs into a bowl, then add 2 cups of half and half, although regular milk works as well. Add about 1/2 teaspoon of salt, ground pepper, and whisk until well blended- basically you are making a big batch of scrambled eggs.
Add the chopped asparagus and crumbled bacon to the egg mixture and mix well.
Pour about 1/2 of the mixture into the prepared pie pan.
Arrange 1/2 of your asparagus stalks onto the mixture, then top with about 1/2 cup of your favorite cheese.
Pour in the rest of the egg mixture and top with the remaining asparagus and cheese.
Bake at 350 for about 40-50 minutes until the center is just set.

Take it out, let it cool slightly, and dig in.



You can refrigerate leftovers and gently reheat them in the microwave.

[mezmo]

If and when a quiche is made here, we always do it crustless.
We don't miss the crust at all - or its calories.

We also have gotten into the habit of making our Pumpkin
pies crustless as well. We always ate the filling and left the
crust anyway, so why go through the bother of a crust, and
again it saves calories. Pumpkin pie is so firm/dense in texture
anyway that you just cut it and serve it like a 'regular' piece of
pumpkin pie [with the crust]. The crust is never missed or even
thought about.

Cheers,
Norm/mezmo

[wagondude]

When I make a quiche, the "crust" is shredded potatoes. Fewer calories than pastry and eggs and meat just go better with hash browns.