butterscotchblastoff

Kick start your day with a good breakfast

Easy Quiche Breakfast

on December 19, 2013

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These crustless quiches couldn’t be quicker to make…and eat (I put the camera down and devoured one of these on the spot, save a little dollop for Gracie). They come out of the oven puffed up like a soufflé; that doesn’t last but a minute. Still, they’re light and rich at the same time. Without a crust you can indulge a little with your side carb; I had a piece of buttered rye toast, but a brioche would be divine.

Butter two ramekins. Preheat the oven to 375°F.

Divide one slice of cooked, crumbled bacon and 1/4 cup shredded cheese between the two ramekins.

Beat one egg with 3 1/8-cups of heavy cream (you can use any strength milk you like, but skim milk will make these pretty skimpy). Season to taste with s/p and any other herb or seasoning you like. Divide the egg mixture between the two ramekins; pour until each ramekin is 3/4 full.

Set the ramekins on a baking sheet and bake for 25 minutes until puffed and golden and a knife inserted in the center comes out clean.

Bon appétit!

french beret

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