Saturday, March 3, 2012

Saturday Oven Lovin

Better late than never, right?  But since it seems that Tiny Gardener was just waaaaayyyyy too busy to be bothered with posting a recipe for her blogging friends, I suppose I could cheat and leave this for next week's Saturday Oven Lovin....but then I couldn't make fun of her and make her feel guilty for being an absent host!  She's probably huddled somewhere in the basement, under the staircase or some other dark enclosed space, stroking her seed packets and mumbling "seeeeddsssssss.......precious ssseeeeddsssssss" like a Gardening Gollum.

Oh yeah, back to my recipe.  Busy, busy day today.  Since I didn't have time to think or prepare anything "elaborate" I made a favorite OMG-what-are-we-going-to-eat stand-by:

And since we're flush with eggs and milk right now, it was a perfect choice.  First of all, let me tell you that my quiches are not your "typical" quiche recipe.  Mine are more "eggy" than custard-ie.  And I'm too lazy to roll out a nice pie crust so I just smoosh my crust into the pie plate.


1/2 Cup Vegetable Oil
5 Tbsp. Ice Water
1 tsp. Salt

2 Cups Flour

Throughly mix the oil and water, then add the flour and salt and mix.  Dump the crust mixture in the pie plate and smoosh it to fit:

Pop the crust into a preheated 400 degree oven for about ten to twelve minutes.  While you're waiting for the crust to cook, beat 5 large eggs and then add 2 cups milk and mix again.  At this point you add your fixin's; I chopped up half an onion, fried and crumbled up about a quarter pound of bacon and tossed in a handful of goat cheese.  A teaspoon of garlic salt and a few cranks of the pepper grinder.  By the time I was finished with the egg mixture the crust was ready so I poured it right in.  

Once the egg mixture is in the crust, lower the temperature to 350 degrees and bake for an hour.  Remove from oven and let sit for five to ten minutes (if you can), then serve.  

What I really like about the quiche is that it keeps wonderfully in the refrigerator (not so good in the freezer though).  I'll occasionally make one in the evening and put it in the fridge after it has cooled.  The following morning, breakfast is already made and all I have to do is cut a slice for everyone, pop it in the microwave for a minute and breakfast is served!


  1. thanks for sharing this recipe, Carolyn. I like that you pat your crust into the pan-- a very simple solution for a busy day! Can't wait to give it a try while we have lots of milk and eggs.

    Have a good weekend. :o)

  2. Carolyn... Holy cow! I suck! I actually did bake this week, twice. But have I blogged about it?! NO!!! I promise I will get it up tonight... Oy vay... I don't even know what to say... I wish I was having a seed melt down, but sadly, I think I was just lazy...

  3. Your hog total post was excellent. Seems like you and I are on agreat numerical farm roll this week. And as you know there is never a real comparison to Walmart food which travels on ave 1500 miles before it gets to your table. Great job

  4. Ha, we had quiche this morning for breakfast! I may need to try your recipe because I only use 2-3 eggs, not 5.

  5. I'm with Tiny Gardener when it comes to coveting my seeds. lol That quiche looks almost too beautiful to eat. But if it were in front of me I'd still dig in! Thanks for sharing this wonderful recipe, especially since, like you, my hens are really picking up on their laying.

  6. ooo! I LOVE eating your ho-made keyshhh (yeah, I know I'm spelling that wrong but I don't like how it is really spelled - it looks like quickie). Please say you will make it again for us in May!

  7. Great quick and easy recipe and I really, really like your crust recipe!! :)

  8. Would you believe I have never ever made a quiche! My sis does and now I see your delicious looking one. I should give this a try. We are flush with eggs too and milk. No excuses.

  9. Carolyn Renee, I love your recipe for quiche, I'm going to have borrow it and try it soon. I've never used goat cheese in my eggs before, it will be a first.