So I was going to have some friends over for lunch. I picked the day of the week that was supposed to be sunny and reasonably warm so we could sit and visit and eat outdoors. Outdoors is more Covid-safe than indoors. As 2020 would have it though, the day was rainy, rainy, and rainy! So the lunch visit did not come together which is probably just as well. Indoor eating venues are not particularly the smartest choice these days. So it worked out that two friends weren’t feeling well (Covid negative, no worries!), another one was having a crisis in her work environment, so we cancelled.
I had already made a pumpkin cake to which I had added chocolate chips, walnuts, candied ginger, and dried cranberries. I was planning a crust-less quiche for lunch and decided to go ahead and make this.
My quiche “recipe” is two cups milk/cream and 4 eggs. Everything else is up to the cook. This was made with evaporated milk as I did not have “real” milk and am not certain “fake” non-dairy milk sets well in custards. I fried up some bacon for this and added the red pepper since only Hubby and I would be eating this.
- 4 eggs
- 12 ounce can of evaporated milk, topped up to two cups with plain unsweetened almond milk
- about 6 ounces frozen spinach
- one smallest red pepper, chopped
- about four inches of bacon, diced; I hacked off a section of frozen bacon.
- 1/2 onion, diced
- 1/2 cup cheddar cheese, shredded
Start oven to 350 degrees F.
Fry up the bacon. Drain the fat and put the bacon bits in the bottom of the 8-inch square baking dish. Add the onion, red pepper and spinach to the pan and sauté until the onion is softened. Add this mixture to the pan with the bacon and stir together. Meanwhile beat the four eggs with a fork and add the milk and stir until combined. Pour this over the veg and bacon mix in the dish. Oh, before that sprinkle the cheese over the veg. Bake for 35 minutes until nicely set. Let cool in pan about 10-15 minutes and then cut and serve. Yum! The leftovers made a nice breakfast the following day.