I decided I wanted to make a quiche today.

I have a lot of herbs growing, and the only ones we actually use is the rosemary, on chicken and on roast potatoes. I should make some pesto, but I’ve actually never had pesto, so it never occurs to me.

Anyway, so I decided I wanted to make a quiche. I did a search on foodtv and came up with one from Paula Deen, the woman who uses a stick of butter in EVERYTHING. It HAD to be good. It was for bacon and spinach quiche, with swiss cheese.

So I knew I had a bag of spinach in the fridge, but it was bolting rapidly.. I sifted through it, picked out some good leaves and carefully washed and spun them dry in my spinner and chopped them up. then I decided they were too far gone, and I knew if I put spinach in it, there’s no way James would like it. So I ditched the spinach and picked some of my basil. Because hey! that was the whole point anyway!
It called for a pound of bacon. I never use bacon in cooking really. I keep a package in the freezer that I use whenever I make potato soup, but it just never comes out often. I was fortunate that the bacon in the freezer wasn’t freezer burned. So I pulled it out, cut some off the slab, and cooked it up.

I realized it wasn’t nearly enough.

So I pulled out the bacon again and cut up the remaining slab. that’s right. ALL OF IT.

Look at all that precious artery clogging GREASE! Gee, I wonder why I don’t eat this stuff very often?

I didn’t have any swiss cheese, so I just used cheddar.

It called for cream, but nope, haven’t got any of that, so I just used 2% milk. I figured there was enough extra fat from the bacon anyway.
I also didn’t have any pie crusts on hand, and sure as hell wasn’t going to make any.
So…. I’m making a Spinach, Bacon and Swiss Quiche.

Except there’s no crust, basil instead of spinach, and cheddar instead of swiss. Also, I like corn, so I put some corn in it too.

So really, it’s a Crustless No-Spinach, No-Swiss, Plenty-o-Bacon, Corn & BASIL Cheddar Quiche. YUM!

I also forgot to put the basil INTO the quiche. I slid it into the oven when my eyes lit on the chopped basil that WASN’T IN THE ACTUAL QUICHE ARGH, so I kind of stuck my hand full of basil into the hot oven and tried to fling it in there on top (where it will now probably burn, oh goody!) without losing a limb.

You know how those chefs on the food network are always sliding stuff into the trash as they prep and cook and saute and they finish with something and have a cloth to handily wipe it off their cutting boards and countertops, and by the time they’re done everything in the kitchen is sparkly-er and shinier than it was when they started?

Yeah, I’m not like that.

Recipe:
6 eggs
1 1/2 c. 2% milk
lots of pepper
1 lb of bacon
a handful of grated cheddar cheese (I didn’t measure, I just used the bit of cheese that was left.)
couple of handfuls of corn
chopped basil

Preheat oven to 375 degrees.

I sprayed my tart dish with a Pam-like spray, and then put the bacon in the bottom.

(Holy shit that’s a lot of bacon.)

Then came the corn and the cheddar cheese.

then I poured the egg-milk mixture carefully over the top.

Put in the oven, but remembered the basil and tossed that in there on top.

10 min. update: Quiche is in the oven cooking now. It smells delicious. Anything with that much bacon should be good.

20 min. update: Basil isn’t burning. Yet. Smells yummilicious. I’m getting hungry.

Baked for about 45 minutes – until there was no jiggling. My oven tends to take 5 minutes longer than most recipes call for.

post-cooking: this quiche is so yummy. I was correct, in that lots of bacon = GOOOOOOD. Now I will probably go bacon-free for another 5 years. Basil didn’t burn, everything was soooo delicious. If I had one complaint, it would be that it was a touch on the salty side. I salted the eggs, which was probably unnecessary, since bacon has plenty of it. Still. Yum.

UPDATE: James even liked it. Or he knew what was good for him and made himself eat it. And lie to me with a straight face. He’s a smart man.