What’s for dinner? I struggle with this question every night. After working all day, struggling through homework and after school activities with the kids, the last thing I want to think about is what I want to make for dinner. I have tried meal plans and preset meals, but either I don’t feel like the item on the menu or I don’t have enough time to prepare it.
Yesterday was one of those day. It was 4:30 p.m., I had blog posts to write, lunches to pack and I was exhausted from the day. The thought of making dinner was the last thing on my mind. When in this situation, I turn to eggs. They are simple, nutritious and delicious. I scoured the internet for a simple quiche recipe, when I could find a recipe that was both gluten free and appealing, I ended up creating my own master piece! The kids polished this quiche off in 5 minutes flat and requested it be served daily. It was very delicious, if I do say so myself!
- 4 medium sized potatoes, shredded
- 1Tbsp of oil
- 4 tablespoons butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup cooked ham, diced
- 1/2 an onion, diced
- 1 cup of broccoli, chopped in small pieces
- 1 cup cheddar cheese, shredded
- 1 tsp of red pepper and garlic seasoning
- salt & pepper to taste
- Preheat oven to 450°.
- Heat oil up in a pan. Add shredded potatoes and lightly brown.
- Place browned hash browns in a bowl and mix in melted butter.
- Press mixture into the bottom of a 9-inch pie plate to form a crust.
- Bake for 20 to 25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine onions, ham, broccoli, eggs, half and half, 1/2 of the cheese and seasoning.
- When the hash brown crust is ready pour the egg mixture over it and return to the oven.
- Lower temperatures to 350° and bake for 25 minutes.
- Add cheese and cook until the quiche is light golden brown on top and puffed.
- Let cool for 5 minutes, slice like a pie and serve.
What do you like in your Quiche?