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Wednesday, June 18, 2014

Quick Breakfast Quiche- Guest Post

This week's What's For Dinner Wednesday is brought to you by another Kansas blogger.  Ashleigh Hett is a freelance writer and blogger for the site Prairie Gal Cookin' - A blog
about her life on a farm in Central Kansas, the food she creates there, and also the
scenes she captures through the lenses of her camera in their rural farming community.  I found her through the Kansas Women Bloggers Groups and I am so happy she is sharing a recipe with you today while I continue wheat harvest.

Quiches are basically savory, open-faced, cheese pies. They vary depending on what you like to put in them. Most quiches consist of at least eggs, milk, and cheese. The crust is optional and everything else is up to you! For this quiche, I used a combination of swiss and cheddar cheese, some celery and apple to give it both crunch and a bit of sweetness, then a half of a jalapeño and some onion for a bit of kick (I’m not a fan of bland foods!), and then the bacon topped the whole thing off. (Who doesn’t love bacon?)

The quiche was incredibly easy, it used several of the ingredients leftover in our fridge, and it was quick to whip together! Hopefully, you’ll enjoy it as much as my family did!  You’ll need:

Quick Breakfast Quiche

Pie Crust:
1 1/4 cup flour
1/2 cup shortening
1/2 t. baking powder
1/4 t. salt
1 egg

Quiche Filling:
6 eggs
1 cup milk
1/2 cup Swiss cheese, shredded
1/2 cup Cheddar cheese, shredded
1 celery stalk, chopped
1/2 jalapeño, chopped
1/4 cup onion, chopped
1/2 cup apple, sliced thinly
5 - 10 slices bacon, chopped coarsely

- Preheat the oven to 350* F.
- Start by making the crust. Sift together the flour, baking powder, and salt in a large
- Add the shortening and use a fork or pastry cutter to combine the flour mixture and
- Crack the egg into a measuring cup and add cold water to it until it reaches the 1/4
cup mark. Stir together using a fork and add to the bowl. Knead with hands until just
Quick Breakfast Quiche
- Place in a lightly greased deep-dish pie plate and spread.
- Now, for the quiche filling. In a large bowl, beat the eggs and then stir in the milk. Add
the shredded Swiss and Cheddar cheese.
- Chop the celery, jalapeño, onion, and then slice the apple thinly. Stir all of these into
the egg/milk mixture.
- Coarsely chop the bacon and stir it into the mixture as well.
- Pour the filling into the pie crust.
- Bake for 30 - 45 minutes. You’ll want it fairly firm in the center and starting to turn
golden brown.
- Let sit for 10 minutes on the stove-top to finish cooking in the center.
- Slice, serve, and enjoy!

Thanks again to Ashleigh for sharing a recipe this week.  We are super busy on the farm and it is great to have a few recipes from friends to share.  Be sure to find Prairie Gal Cookin' on Facebook, Twitter, Pinterest or Google+.  Do you have a recipe you would like to share?  Let me know!

-A Kansas Farm Mom