Since we're all completely sick of pork chops on sale, yet again (I'm sure you've stocked up plenty and you have enough pork in the freezer to last until Valentine's Day, at least) why not breakfast for dinner? My kids love "egg pie" and it's their favorite dinner request these days. They don't even mind when I throw in some veggies- even spinach (eek!) and kale (gasp!) have passed muster. A dozen eggs at Stop and Shop are $1 this week, and Stop and Shop Bacon is $1.77 for a 12-16 oz. package.
- "Egg pie" a.k.a. my version of quiche is pretty easy.
- I often make it without a crust, but if I do use a crust it's something improvised (I've used stale crackers or a thin layer of Bisquick mixed with milk pressed on the bottom of a greased pan and baked a few minutes ahead of time-- and you can also use leftover rice or slices of bread.)
- Then I chop up veggies, ham, bacon, whatever, and sprinkle it over the crust (If I'm not using a crust, I will pour in the eggs and then add the veggies or whatever).
- I often make my quiche in a 9x 9 glass dish but it goes pretty fast- 13 x 9 would be better for more than 4 people. (Make sure to spray with nonstick cooking spray)
- I whisk my eggs together with just a little milk (I use 5 eggs for the 9x9 pan- you could probably use a whole dozen for the larger pan.)
- Then I pour the eggs in the pan, add any extras if I haven't already, and sprinkle cheese over the top. I have used all kinds of cheese, even American cheese from the deli broken into bits, and they have been fine.
- I bake it at 350 for approximately 25-35 minutes (the deeper the eggs are in the pan, the longer the baking time.) When a knife inserted in the center comes out clean, it's good to go!
With a slice of homemade bread and some salad, this is a very satisfying- and frugal- meal!