Most of our friends live quite a distance from where we live, which means that when we visit, we are often there longer than an hour or two. When that happens, I sometimes like to volunteer to make dinner for us and their family.
It’s actually kind of fun to rummage through someone else’s fridge and find things I am not used to cooking with, or put things together in a way I had never thought of.
While I was watching my friend’s children the other day, she had almost two dozen free-range eggs in shades of blue, pink, and brown. I found some bacon, and cheese, as well, and knew I could not pass up an opportunity to make some kind of breakfast food. My immediate idea was to just whip up a quiche, but I’d done that too many times.
Then I thought it might be fun to make quiche without the crust. My mind wandered onto ways to make up for a missing crust, and that’s when I knew I had to make biscuits. The recipe for the cheddar bacon biscuits in the picture can be found by clicking here, but you can make whatever kind you like—whatever is easiest.
This quiche is impossibly easy. So have fun. It works well for breakfast, or any time of day.
6 fresh eggs
1/4 cup milk
salt and pepper to taste
1 ounce cream cheese
6 slices of bacon, cooked and crumbled (save drippings for biscuits, if desired)
1/2 cup shredded cheddar
1. Preheat oven to 375 degrees. Spray the bottom and sides of a 12 x 12 inch casserole dish (or a 13 x 9 inch pan).
2. In a medium sized bowl, whisk together eggs, milk, salt, and pepper. Drop in dabs of cream cheese, then sprinkle in bacon and cheese. Bake until entire mixture is set, but not brown, about 15-20 minutes. Cut in slices and serve on biscuits, English muffins, or toast.