Kick start your day with a good breakfast

Easy Quiche Breakfast

on December 19, 2013


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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