Tag Archives: eggs

Recipe: Mom’s Quiche

2 Feb

Both of my parents are pretty good cooks and a good portion of the ‘secret’ recipes I have kicking around are things they made regularly when I was growing up.  I’ve tweaked a few of them over the years and this quiche is one of our favourites.

My mother of course makes her crust from scratch which I can’t be bothered to do so I instead use a deep dish pre-fab frozen crust. Her recipe simply calls for cheese and broccoli as add ins, but of course I had to put bacon in mine. Feel free to experiment – feta, red pepper and chicken, mushroom and swiss, smoked salmon…  The options are endless!

Mom’s Quiche

Mom's Quiche | baconavecbacon.com

1 frozen deep dish pie crust
1 cup cheddar cheese, shredded
1 cup chopped frozen spinach, drained
1/2 cup pre-cooked crumbled bacon (I like Kirkland brand from Costco)
1 brick cream cheese, softened
1/4 cup milk
4 eggs
1 tablespoon chives
1 teaspoon salt
1 tablespoon parmesan cheese
dash of paprika

Sprinkle the cheese in the bottom of the pie crust. Arrange the rest of your ingredients on top. Beat the cream cheese and milk until smooth. Add in the eggs one at a time. Stir in the salt and chives. Spoon the egg mixture over your toppings. Sprinkle the top with the parmesan cheese and the paprika.

Bake for 45 minutes at 375 degrees.

Recipe: Spanish Chorizo Fritatta

28 Jun

I think we all have those days where you get home from work and stare into the fridge blankly wondering what you can throw together for dinner. Sometimes when that happens, I give up and break out a freezer meal (either homemade or an old standby like chicken fingers) but sometimes, that just won’t cut it because you want something real.

This is a recipe for one of those days.

Spanish Chorizo Fritatta
(based on Martha’s Tortilla Espanola)

1/2 cup extra virgin olive oil
3 large potatoes, diced in 3/4 inch pieces
1/4 medium onion, diced
salt & pepper
1/2 PC Spanish style chorizo (hot or mild), diced into bite sized pieces
7 large eggs, beaten
1 cup shredded cheddar cheese, optional

On medium-low, heat the oil in the bottom of a high sided non-stick frying pan. Add the potatoes (up to you whether you take the time to peel them or not) and the onion, salt & pepper and cook, covered for approximately 20 minutes stirring often until tender. Throw in the chorizo and let that cook for 3-4 minutes or until it starts getting fragrant. Salt & pepper the eggs before pouring overtop of the potato and egg mixture. Let it cook until the edges are set and the middle is only slightly runny, about 6 – 8 minutes.

Here’s the hard part – slide the whole thing out of the pan and on to a large plate. Then invert the pan over top of the plate and flip quickly so that the top of the fritatta is now in the bottom of the pan. Don’t worry if it doesn’t come out perfect – it’ll still taste great! Cook for another 3-4 minutes until done.

I like cheese with my eggs and potatoes so I decided to add some to the top at the end. Probably not very Spanish, but still very tasty. If you want to speed this dish up a bit, try popping the potatoes in the microwave for 5 minutes before chopping.

This is becoming a favourite in our house (anything with chorizo is a winner). Hope you like it as well!