https://living4youboutique.com/11ujfjote5 Let’s chat about breakfast. I loooove weekend brunch but it seems like all quick breakfast items are sweet (yogurt, oatmeal, cereal, muffins), or really doughy (bagels, muffins, toast). I’d be happy with a bagel regularly (#everythingbagelchivecreamcheese), if it were at all nutritionally balanced. My January self-imposed cooking challenge would be savory breakfast.
https://autismwish.org/7gnjdqr9
https://ict-pulse.com/2024/07/1drwyt4o
go to link Quiche is super easy to make and I can eat from it for awhile. I figured whipping this up on a weekend would carry me through the week. I dare say I could throw this together in the morning while jumping in the shower when it bakes. It also wouldn’t be crazy to make at night.
Tramadol Medication Onlinehttps://www.adroitprojectconsultants.com/2024/07/25/256mk34z It makes a good lunch or dinner item too. This week and last week were busy with work events at night and it is great to come home to a light bite.
Tramadol Legal To BuyIngredients:
here pie dough, defrosted https://thefooduntold.com/food-science/f4tum4g
3 slices of bacon https://www.techonicsltd.com/uncategorized/8wcz7oure
3 eggs https://ict-pulse.com/2024/07/yzltx77tq5p
2 egg yolks go
1 cup light cream
1 tsp dijon mustard
1/4 tsp cream of tartar
salt & pepper
10 oz swiss cheese, shredded
Directions:
https://www.inaxorio.com/tk24qv5frqm Preheat oven to 350-degrees.
Fry the bacon until crisp then drain on paper towel and chop.
Whisk together the eggs, egg yolks, cream, mustard, cream of tartar, salt, and pepper.
Spray a tart pan, or springform pan, or pie pan with nonstick spray.
Lay the pie dough into the pan pinching together any cracks.
Sprinkle in the cheese and bacon onto the crust.
Pour in egg mixture.
Bake 30-40 minutes at 350-degrees.
Let cool 5-minutes before slicing.
It puffs up a little but sets solidly. I really love how simple it is. The bacon flavor and swiss are perfect together. I appreciate the flavors and the subtly of the bacon with the swiss with the mustard. Yum. I used a surprisingly small amount of bacon. It was a good practice of restraint not adding tons of bacon, and just enough to taste it. I think frozen crust rolled up seems significantly better than the pie crust that comes in a tin.
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I last made quiche a few years ago with a bacon, spinach, and mushroom quiche. Think quiche isn’t your thing? I made Tomato Ricotta Pie that is along the same lines. I like the lightness of quiche and need to make it more often. It doesn’t take any longer than other breakfasts because of the advance prep, I just needed an idea.
follow Quiche makes for some variety since a usual breakfast for me is yogurt, a smoothie, or an English muffin.
https://thefooduntold.com/food-science/8bt2rx9
https://www.pathwaysmagazineonline.com/tpr4awc https://thefooduntold.com/food-science/190tgfuk suggested adaptations:
quiche lorraine + spinach/arugula + tomatoes/onions/mushrooms – bacon = vegetarian quiche
quiche lorraine + smaller pan = deep-dish quiche
https://gsaudemarketing.com.br/299xjrg source url Hmmm. I wonder what my next “year of the self-imposed-cooking challenge” should be.
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