Updated: Oct 23, 2018
Who else here is part of the before 6am crowd?
How about the before 5am crowd?
I’m a part of the 4am crowd, myself.
And it comes early. But the way Dallas traffic is, y’all, we have to get at it early! The sad truth is that I could go to work an hour later and I’d still only get to sleep an extra 15 minutes or so.
But that’s okay – we’re in this special club – like a pre-5am support group. And we’re in this together!
I meal prep
Even though I’m up early, and at work at 6am – that doesn’t mean that I’m exactly what I would call ‘with it’ in the mornings. I don’t want to cook something that early, and I certainly can’t go with something like a SAD bowl of cereal, because even though breakfast is early, lunch is still the same time it’s always been.
So, I meal prep.
Not only is it cheaper, in those wee morning hours the only options are McDonald’s or some other incredibly unsavory or unhealthy option.
And this week, I’m going to share one of my favorite breakfast meal prep recipes with you!
Why I love quiche
Quiche – pronounced keesh – is essentially a pie with egg filling.
And boy howdy, do I love pie.
But what I really love about quiche is its unwavering flexibility. There are a few main components, and you can adjust a quiche recipe to fit almost any style, taste preferences, dietary restrictions, etc.
Crust or No Crust: I’m a no crust kind of girl. Mostly, because I’m a crust snob. If it’s not homemade, I don’t want it. And I don’t want to take the time to make homemade, so I just leave it off and save myself the carbs. But homemade crust, pre-prepared crust, no crust – doesn’t matter.
The Filling: Quiche filling is simple. Eggs – Dairy – Done. I personally use whipping cream, but you can literally use almost anything you want… whole milk, skim milk, even yogurt.
The Fixings: The fixings for a quiche can be anything you want. Choose vegetables, like broccoli, spinach, asparagus, bell peppers, onions, leeks, potatoes, tomatoes – you get the picture. Or if you’re like Hubster, choose meat – like sausage, bacon, ham, more bacon, leftover brisket from last weekend, more bacon.
And you can just throw this concoction together in a pie plate, bake it, and wha-laa (or ‘voila’ if you want to be fancy). To prove my point, I made a quiche this weekend.
Here is my favorite Crustless Quiche recipe.
First, gather all your stuff. I know it sounds crazy, but I can’t count the number of times I’ve left out a really important ingredient.
Today, I’m test driving our new chicken breakfast sausage.
Throw your diced vegetables into the hot saute pan with butter, and cook until they’re just becoming translucent and soft. It’s okay for the vegetables to be a bit undercooked when you line them into the pie plate.
Next, cook your chicken sausage. I cooked the full pound and threw in some extra red bell pepper, because, if I’m being honest, I have a really unhealthy obsession with red bell peppers.
Pro Tip: You might notice that I will not make a note to add any salt, pepper, or any other seasoning into this quiche recipe. I taste tested the sausage after I cooked it, and found it to be very well balanced, so I opted to let the sausage season the entire dish. This is why it’s important to taste test as you go!
Put about 8 oz of the chicken sausage into a second layer in the pie plate, reserving the other half for breakfast tacos another day. (Wahoo, I love when I can get two meals in one prep!!!)
Next layer your cheese as a third layer into your pie plate. It should look something like this when you’re done… it should be fairly flat, not heaped up, or spilling over the sides.
Now for the eggs. I love duck eggs, so I used the 4 duck eggs option. If you prefer chicken, just use 6 chicken eggs instead of 4 duck eggs, because duck eggs are larger than chicken eggs. Beat them with a fork until they’re good and scrambled. Then add your cream, and beat some more.
“How much more?” you ask…
Until it looks like queso, and you start thinking up a really funny April Fool’s joke to play on your husband…
Now you can slowly pour the egg mixture into all of your fixings. Toss this (or set it gently, whatever) into a 350 degree oven for about 35 minutes just until the quiche has “set” – or no longer jiggles in the center.
After you pull it out of the oven, let it sit for about 10 minutes before cutting.
For me, I just throw some saran wrap over my pie plate once it’s cooled, and take that to work with me on Monday morning. Then, it’s so easy to just slice a piece for breakfast each day that week.
No muss, no fuss, and one less thing to worry about at 4am – I might even have time to hit the snooze button!
Here’s the recipe card one more time, in case you missed it! – Crustless Quiche