Life is Good . . .

Indeed, it is. After a particularly ick Sunday (just not a happy outlook, no particular horror), the sun is out, and Monday has arrived. Add to that my replacement mattress was delivered this morning (yay! No more valley in the middle--gotta love those 10-year warranties), I baked a fresh loaf of wheat bread that has the house smelling lovely (my previous loaf, besides not raising, had started to grow grey fuzzies . . .), I have a miniature bacon/cheese/sun-dried tomato quiche in the oven for brunch, and a pear-yogurt smoothie at hand (along with my seventh cup of tea this morning!).

Now, my quiche today is a miniature one, made in a 5-inch pie shell, but I'll give the details for making a full-size (8 or 9 inch) pie. It is sooo incredibly easy!

Quiche
(inspired by/based on Julia Child's recipe in The French Chef cookbook)

3 large eggs
1 cup of milk (JC calls for whole milk or cream, I usually use skim because that's what I have)
1-2 cups grated cheese (I use Swiss when making a large one, but for my small one I used some Italian Four-Cheese blend I have on hand)
1/2 cooked bacon (I use Hormel bacon pieces that come in a bag--they are very lean and no mess!)
1/2 cup sun-dried tomatoes
nutmeg to sprinkle generously over the top
salt and pepper to taste
1 9-inch pie crust (I used Pillsbury)

Preheat the oven to 375.

Spread the grated cheese over the bottom of the pie crust. Sprinkle the bacon and sun-dried tomatoes over that. Sprinkle on the nutmeg, salt, and pepper.

Whisk together the eggs and milk. I cheat and throw them all in my Magic Bullet blender for a few seconds! Pour the egg mixture over the other fillings in the pie crust.

Place in the pre-heated oven and bake for one hour. The quiche is done when the custard is well-set. It's hard to describe, but the filling should jiggle slightly when you shake the pan, but not slosh under the surface. Cool for a few minutes, then slice and serve.

Easy, no? When I make small ones like the one I'm having, I bake for thirty minutes, then check the status and add time, usually about fifteen minutes.

Notes: You can add just about any filling you want to this--I've put in all sorts of veggies, different cheeses, different meats, and different herbs. This can also be made without the crust, just pouring the filling into a well-greased dish.

P.S. I'll try to post pics later!