Posted by: gdevi | January 17, 2010

Breakfast tomato quiche

Dayani loves pancakes (especially banana pancakes) for breakfast but sometimes she also likes this breakfast quiche. She helps me make this quiche; slice the sides off the bread, beat the egg-milk mixture, pour it over the bread. You can get your kid to help you in the kitchen. It is basically the same ingredients as your standard breakfast quiche but instead of the ham and sausage etc I use tomatoes; it is easy and handy to make in summer when you have your own tomatoes. It is very delicious really. Eat it with some fruit and a nice tall glass of orange juice or milk.

Preheat oven to 350 F.

1. Spray the bottom and sides of a quiche pan (or any kind of oven-safe baking dish) with some sort of non-stick spray or butter.

2. Line the quiche pan with 5 pieces of bread. (or however many pieces as the pan would take to make a single layer)

3. Beat together 4-5 eggs with half a cup of milk. Add a pinch of nutmeg, a pinch of paprika, half teaspoon of black pepper, a dash of Worcestershire sauce, and if you like mustard, a dash of mustard. Don’t overpower the taste of egg with all this stuff. Add just enough to flavor the egg-milk mixture.

4. Cut up one ripe tomato into small strips. Set aside.

5. Pour the egg-milk mixture over the bread pieces in the quiche pan. Sprinkle half a cup of shredded cheddar cheese. Sprinkle another half cup of shredded parmesan cheese.

6. Coarsely chop a small bunch of basil and sprinkle over the cheese.

7. Lastly arrange the tomato strips all over the egg-milk-cheese mixture.

8. Bake uncovered in the preheated 350 oven for 25-30 minutes until there is a light brown crust (don’t burn!) on top of the quiche and a knife inserted in the center and sides come out clean.

9. Slice into pieces and eat with fruit. It has everything in it–milk, eggs, cheese and bread! Kids will like it.


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