Quiche-tastic Monday: Green pea, bacon & monterey jack quiche

We love quiche (or egg pie, as Lily’s calls it) around here. Quiche is sort of like grown-up breakfast for dinner–it is easy, you can toss anything in and it is super filling. And you can easily double this recipe and make two at once. Bake them both and freeze the second one for dinner in a couple weeks.

I love this combination of sweet peas, salty, crispy bacon and creamy monterey jack. Peas just seem like they belong in a chicken pot pie–so they make this quiche extra hearty.
I typically don’t make my own pie crust. Even though homemade pie crust is wonderful and relatively easy, it is just another step. I like to get things done quick–since the quiche takes a little while to bake, I compromise with store bought crust.
The stuff
1/2 cup peas (fresh or frozen. If frozen, take out of the freezer first thing, to thaw slightly)
Premade pie crust (grab it in the refrigerated section in the grocery store, take it out of the refrigerator with the peas to warm up slightly)
8 slices turkey bacon, diced (a staple in this house. Substitute any kind of bacon-pork, veggie, whatever)
Olive oil
4 eggs, beaten until they are frothy
1 cup milk (I used whole, because we had it. Use what you’ve got, just not skim milk)
1 T. dijon mustard
1 T. fresh chopped parsley
1 T. fresh chopped chives
4 oz (or 1 generous cup) shredded monterey jack cheese
Kosher salt
Fresh ground pepper
Get cooking

Preheat oven to 400F.
Grab a skillet and heat a swirl or two of olive oil over medium heat. Add the diced turkey bacon (if you use pork bacon, you can forgo the
olive oil. For low fat turkey bacon, the olive oil makes it extra crispy). Cook bacon until crispy, about 5 minutes. Crack some fresh black pepper into the skillet.
Remove bacon and drain on paper towels.
Carefully unroll your pie crust into a pie pan. Pinch the edges. Indent the bottom of the crust with a fork (let’s steam escape). Add the greens peas and bacon as the first layer, on top of the crust.

Beat in 1 cup milk, dijon mustard, parsley, chives and salt/pepper to taste into eggs. Then stir in shredded cheese.
Pour milk/egg/cheese mixture into pie pan (on top of peas & bacon)
Pop into oven and check after 30 minutes. In my oven and with my pie pan, the quiche took about 45 minutes to finish. You know it is done when the quiche is puffy and slightly browned on top. You can check the center with a toothpick as well.
Eat it
Let the quiche stand for 5 minutes before cutting. Serve with a green salad or fresh fruit kabobs. Leftovers make a great lunch to take to work the next day.

Came-home-from-vacation-and-there-was-nothing-to-eat Taco Salad

After our fabulous mini-break last week, the last thing I felt like doing was going to the grocery store. I was also sick of take-out and my wallet was sick of paying for a meals out. We always seem to have something rattling around in the freezer and pantry. And this time of year, the garden typically has something to offer.

I went foraging through the reserves and found all the perfect ingredients for this fantastic (and meatless!) taco salad. The best part–you can make this salad with what you have–toss new stuff in or leave out items you don’t have.

Lettuce (we had some romaine in the fridge and some red leaf in the garden), torn in bite size pieces
Cucumber, sliced
Sweet onion (a great cool, dark place staple), chopped
Red pepper (i had a some bit of red pepper that I chopped and froze before we left.
I just took it out of the freezer and thawed it before adding to the salad)
Shredded cheddar (I keep blocks of cheese in the fridge and shred as I need it. keeps me from eating too much!)
Black olives
Morning Star Meal Starter Crumbles (from the freezer. greatest, easiest item ever)
Envelope of taco seasoning
Can of fat-free refried beans
Pico de Gallo or salsa
Tortilla chips
Your favorite vinaigrette (I used Good Seasons Italian)

Place lettuce on large dinner plate, leaving a hole in the center (like making a wreath of lettuce).

Sprinkle all veggies, cheese and black olives on top of lettuce. Warm up refried beans. Prepare MS Crumbles according to package directions (swirl of olive oil in a pan, add the crumbles). Then add taco seasoning with water to Crumbles.

Put a scoop of refried beans in the center of your lettuce wreath, add a scoop of MS Crumbles on top, followed by some pico de gallo and garnish with a tortilla chip. Serve with extra tortilla chips and salad dressing on the side.

And enjoy. It rocks and tastes way better than take out!