Or the woebegone. Or someone getting over a cold, or malaise, or heart surgery.* Or anyone who’s had a really crummy day. And this also works for people who want to start off an autumn weekend with a breakfast that will carry them through the day, or Christmas morning or final exams. It is a go-to kind of dish, perfect for guests, easy to throw together for dinner when you want some kind of comfort food and you don’t want to spend all night making it.
Is it diet food? Of course not. If you want to take this recipe and bastardize it with egg-beaters and skim milk and fat-free cheese and tofurkey, well, I guess I can’t stop you. But I won’t be held responsible for the mess you pull out of the oven. As written, it’s a little high in fat, but the body needs fat, and protein in order to keep on going– it’s the fuel for your life.
This is what you need:
Quiche dish and refrigerated roll-out pie crust (or make your own) or Large frozen pie crust.
1 cup heavy whipping cream
4 oz shredded cheese
8 oz crumbled bacon
8 oz green peas (frozen or fresh, not canned)
Here’s how it works:
Turn the oven on to 350.
(If you want bacon in your Quiche, fry up half a pound of bacon until it is quite crisp. Limp bacon in Quiche is kind of gross, so make sure it is cooked enough. If you don’t want bacon, you can skip this step.)
Take down the Quiche dish. (A pie plate is not big enough, unless it’s a humongous pie plate.)
I use Pillsbury pie crust. If you use a frozen crust (and you can) you don’t have to worry about a Quiche dish. Choose the largest size they have. Or if you’re really virtuous, you can make a pie crust, I won’t stop you. If you use the Pillsbury crust, unfold it and drape it into the Quiche dish. I sort of like the rustic look– if you want to do that thing with the fork tines on the edge, that’s totally up to you.
Into the raw crust goes (in this instance) 8 ounces frozen peas (fresh are fine too, no canned), 4 ounces shredded cheddar cheese and crumbled bacon. You can vary this however you like. Broccoli? Sure. Ham? Why not. Gruyère? A classic. But bacon and cheddar and peas is a favorite at our house– and the version without the bacon is well-loved too. This is the place where you make this Quiche your own. Add more cheese or less. Use salmon, or steak or sausage, mushrooms, onions (best caramelized), zucchini, mozzarella. Whatever you like.
This is the part you don’t screw around with, because this is what makes it magical. Take 8 large eggs and whip in a bowl with a cup of heavy whipping cream. (Okay, yes you can use half and half. In a pinch, even whole milk, but in that case, reduce the milk by half and add two more eggs.) Just whip it ’till they are well-combined. You don’t have to get out the Kitchen-aid and throttle them.
Pour the egg-cream mixture over the stuff you’ve layered in the pie crust, add some salt and pepper and stick it in the oven for 45 minutes. What you pull out when the timer goes off will make you feel like life is worth living.
*I was very surprised when my mother had open-heart surgery that they placed no restrictions on her diet, no admonitions about fat or salt or cholesterol. They just wanted the patients to eat something to begin to regain their strength. My mother was a tough nut in this instance, refusing all hospital food for two days. Finally I got her to indulge in a root beer float. Then yogurt. Then soup. Then this Quiche, the dinner to mend the broken-hearted.
Target today 54. Steps today 1066. For breakfast: two peaches, yogurt with granola. Lunch: ham sandwich, plain. 4 little shortbread cookies. Banana. Dinner: cheeseburger, six mini-sweet peppers, half cup of cherry tomatoes, kit=kat bar. (Yes, I can do better.)