Tuesday, October 26, 2010
Sunday nights in my house mean breakfast for supper. I used to scoff at those people that had themed meal plans--if it's Monday, it must be meatloaf, types. But, about 2 years ago, I stopped and realized that our weekends were just not working for us. And a big part of that was that by Sunday night, I am so tired.
We're all off our routine, we frequently go-go-go a lot more on the weekends, and on the weekends, we are all 5 here for all 3 meals. Somehow not having Mike here for breakfast and lunch during the week makes it easier (though I pack his lunch, it is sooo not the same). So, by Sunday night, I was never wanting to make what I had planned. We were eating a lot of whatever-we-could-find or Mike would suggest a drive-through, and we all know that I'm a sucker for fast food, so I'd be all over that.
Time for a change.
So, I picked the easiest meal I could. Breakfast. It comes with a myriad of choices, and two years later, I'm still not bored. In the winter, we frequently have biscuits and gravy (oh, how I love thee!), but the rest of the year, I mix it up a lot. This week was quiche. My 4 year old doesn't eat eggs, but he ate this right up. Hooray! He's not a big meat eater, not an egg eater, and I frequently wonder if he's getting enough. This was a meal I feel good about his eating, and we'll definitely be having it more often now.
very loosely based on the "universal quiche" recipe from The Tightwad Gazette
1 pie crust (I used the refrigerator kind)
1 cup shredded cheese (I used half cheddar, half parmesan)
1 onion, chopped
1 broccoli crown, chopped
4 slices bacon
1.5 cups milk (I used 2%, but this will work with anything from skim to cream)
1 tsp hot sauce (like Texas Pete)
Saute the onion and broccoli in a little fat (full disclosure--I used bacon fat here--and it was awesome). Meanwhile, place piecrust in a 9 inch pie plate. I use a deep dish one. Line bottom of pie crust with cheese, then top with crumbled bacon and sauteed vegetables. Mix eggs and milk together with whisk. Season to taste with salt, pepper, and hot sauce. Bake at 425 for 10 minutes, then lower heat to 350 for 30-40 minutes to finish cooking.