Quiche Redemption

I remember my mom used to make quiche quite a bit. I helped her with it when I was little. She passed away over 20 years ago and I don't think I've made a quiche since she and I last made one together. Probably because I have a very vivid memory of screwing up one of her quiches and it's given me a mental block.

I was 8 or 9 when it happened. She told me to crack eggs into a bowl. I happily began cracking eggs into something she had already prepared instead of a fresh bowl. I can't remember what she had in that bowl. I think it may have been the crust. I just remember her finally realizing what I was doing and the quiche preparations coming to a grinding halt.

She didn't yell at me or get angry. She just exclaimed over my mistake and put a stop to my egg cracking. Then she proceeded to take a spoon and fish the eggs out of whatever she had already mixed up. I sat there watching her, feeling terrible for ruining my mom's quiche.

Although I can't remember exactly what was said, the words were soothing. I came away with the idea that most things in the kitchen are fixable; It's not the end of the world when things don't go exactly as planned. Only now do I realize this was a valuable lesson I should have used more outside the kitchen.
Anyway, I think I've shied away from making a quiche because of this long ago memory.

But not today my friends!
Redemption, thy name is quiche.

I'm too lazy for crust this morning so I'm going with a crustless quiche in muffin tin. I'm not using a recipe today. I think quiche can be made with whatever.

Ingredients:




That small bit of cheese is fontina. It's delicious but high in fat. That's probably why it's so good. Obviously I'm trying to balance out the cheese by using turkey bacon. Plus it's the only bacon I have.

Cooking the bacon first:




Look mom! Eggs in a bowl! By themselves!





My chives are still alive so I decided to chop them up and throw them into my quiche. I think it's impossible to kill chives.




Hm. This looks like a lot of chive but I think it will be ok.





I also added salt, garlic powder, parsley flakes, and a little pepper (not too much because the bacon is peppered)

I realize I don't know if I should put the bacon in first and top it with the egg or vice versa. It probably doesn't matter right?





I almost forgot the cheese! I read somewhere that if you want to grate a soft cheese like fontina, you should put it in the freezer for a bit to make it easier to grate. Just don't forget about it like I almost did.

Take two, with cheese:




Into the oven they go! I sprinkled the top with Chia Seeds also. I'm kind of obsessed with these at the moment:




Antioxidants! Omega Fatty Acids! Calcium! Aztec Superfood! These things are pretty good for you. Who knew? (well obviously the Aztecs - I wonder if they would think we are idiots for making Obama chia pets instead of eating them. Something to muse about while waiting for the quiches.)

I'm not sure how long to let these cook. I'm thinking 20 minutes or so.

Finished product. They fluffed up quite a bit while cooking but shrunk after they came out of the oven. I may have whisked the eggs too much.




Result: Yummy, but could use more cheese.




Easy fix. I think mom would be proud.