Sunday, August 23, 2015

The Quiche to Beat all Mondays

Tomorrow is a Monday. Every college student knows that there is nothing worse than Monday mornings, especially the first Monday of the semester. (We had last Monday off and started classes on Tuesday.) Today I have a recipe that will make you want to wake up tomorrow morning. Don't believe me?





Now do you believe me? Just wait until you hear what this amazing creation is. It was my special (and delicious) concoction to battle those dreary Monday mornings. It's the best bacon and bell pepper yogurt-crusted quiche you will ever lay eyes on.



 Of course, if you aren't in the mood to make a quiche tonight, it is equally as delicious on a Tuesday or Wednesday morning. And it is absolutely heavenly on a lazy Saturday morning.



 But why wait when you can have a scrumptious quiche to look forward to before work or class tomorrow? Scroll down to see the recipe and try it out for yourself!




Bacon and Bell Pepper Yogurt Crusted Quiche
For the filling:
4 slices thick bacon, cooked and crumbled
1 orange bell pepper, seeded and diced
2 green onions, sliced
1 tsp herbs de provence
6 egg whites or 4 whole eggs
¾ cup milk
4 ounces grated mozzarella cheese
2 ounces grated provolone cheese
2 ounces grated fontina cheese
2 ounces grated romano cheese
2 ounces grated parmesan cheese

For the crust:
1 cup whole wheat flour
¼ cup white cornmeal
¾ cup plain yogurt
½ tsp salt

To make the crust, mix the cornmeal, flour, and salt together. Add in the yogurt and knead until a soft dough is formed. Cover with plastic wrap and set aside.

Preheat your oven to 400 degrees and oil a tart or pie pan. Whisk together the milk, eggs, and herbs. In a separate bowl, combine the cheeses. Mix all but ½ cup of the cheese mixture into the eggs along with the green onions, bacon, and bell pepper.

Roll out your crust on a lightly floured surface. Press it into the prepared pan and prick the bottom a couple of times with a fork. Pour the filling evenly into the crust and sprinkle on the remaining cheese. Bake for 30-35 minutes, or until the egg has set and a toothpick comes out clean. Let the quiche come to room temperature before slicing and serving.

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