Today is National Eat What You Want Day. This National Day, hands down, is my favorite. Hubby is one of those men who believes Real Men Don’t Eat Quiche. Yet he will eat Frittatas. What is the difference? I love them both.
Yeah, I know the two are not the same. The most obvious difference is that one is made with a crust, the other is not. One utilizes a custard-like mixture of eggs and cream, the other is just whipped eggs. Both can have cheeses, meats, vegetables and a variety of spices thrown into the mix. Frittatas that are made in a muffin tin really are just crustless quiche. My youngest sister calls hers Egg Muffins.
When there are National Food Holidays such as Eat What You Like or Name Your Poison, you can bet that I take full advantage of these and serve up what I like. If my guys want to thumb their noses, fine – Uber Eats delivers. (Kiddo has their number on speed-dial for those Fridays when sea food of any kind is on the menu).
Hubby is coming around – it only took 40 years to get him to eat quiche. But then he can say the same thing for me and cold milk. Now, like him, I keep a glass chilled in the freezer for those times when I want milk. As for sodas, I’m still a flat soda room temperature gal.
I hope you have a beautiful day, filled with God’s abundant graces and never ending love.
Bite Size Quiche Lorraine
1 refrigerated Pie Crust
Cooking Spray for Muffin Tins
3 slices Bacon
1 thick slice Smoked Ham
2 tablespoons Parsley
1 cup Gruyère Cheese
4 Eggs
1 cup Half-and-Half
Salt to taste
White Pepper to taste
Heat oven to 350 Degrees. Remove pie dough from packaging, prepare dough for baking according to directions. Spray the mini muffin tin using non stick spray. Set aside until ready to use.
Dice bacon strips into small pieces. Dice ham into small pieces. Fry up the bacon bits along with the ham until bacon is crisp. Place of paper towels to drain; set aside.
Snip parsley and finely grate the cheese; set aside until ready to use.
On a floured surface carefully spread out the pie dough. Using a cookie cutter, fluted biscuit or the rim of a glass, cut rounds from the pie dough. Place each circle into your muffin pan, pricking the insides of each cup with a fork to prevent crust from puffing up.
Par-Bake shells for about 8 minutes or so; until they start to brown. Remove from oven and set aside until ready to fill.
In a bowl mix the eggs, half and half, salt, pepper, and parsley until combined. Place mixture in a large glass measuring cup for easy pouring. Set aside.
Divide the crumbled bacon and cheese among the Quiche shell. Carefully pour in the egg mixture. If desired, add a little more cheese on top.
Bake Quiche in the oven for about 15 minutes or until tops are browned, crust is cooked all the way through and the eggs have set. Remove tin from oven; remove Quiche from tin, place on a rack to cool. These can be served slightly warm or at room temperature.
Quiche served with a selection of fresh fruits and tall glasses of juice make this even more special. Embrace yet another day that the Lord saw fit to give. Amen.
The Lord takes delight in his people.
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