Depending on the era you grew up and how you view the dish, the word “quiche” can bring varied thoughts to mind. During the time of my life when I really began paying attention to culture outside of my family, I still remember the quote, “Real men don’t eat quiche.” The saying was made popular by a book of the same quote, written by Bruce Feirstein who, through humor, attempted to typecast quiche as a feminine food. Although I suspect the book did damage the dish somewhat, Feirstein was unable to deter quiche completely from popularity and it became an accepted food that is still around today.
One of the great things about quiche is the ability to put almost anything into it. That means whatever you have hanging around the pantry is fair game for the “pie.” It’s also a simple dish. After your crust is in your pan, whatever meats, seafood, cheeses or veggies you have, go right on top of the crust. You mix up a savory custard, which is nothing more than eggs and milk or cream, pour it over the chosen ingredients and pop it into the oven.
I found a recipe for mini quiche intended for appetizers and loved the idea of quiche being served individually, but decided to bump them up a bit and bake them into standard size muffin cups. I also changed the ingredients to what I had on hand and you can do the same from the recipe I’m giving you. I increased the ratio of the custard, took out the vegetables and changed the type of cheese I used. With summer around the corner, my beloved BLT is close at hand and I decided to play on that by adding a tomato slice to the top of each quiche for flavor as well as garnish. I served the individual bacon and tomato quiches for dinner to my friend Lisa, who is visiting, my Mom and my husband. Dinner was all thumbs up. So Mr. Feirstein, I say real men (and women) DO eat quiche, and go back for seconds.
Bacon and Tomato Quiche
1¼ cups baking mix
¼ cup butter, softened
2 tbls. boiling water
6 oz. bacon, cooked crisp and crumbled
¾ cup half and half
¼ tsp. salt
½ cup shredded mozzarella
Tomatoes (Roma works well)
Preheat oven to 375 degrees. Grease six muffin cups and set aside. In a small bowl, stir baking mix and butter until well blended. Add boiling water and stir quickly to form a ball. Divide dough into six pieces and press on bottom and up sides of each muffin cup. Divide bacon evenly among cups. In a small bowl, whisk together eggs, half and half and salt. Pour egg mixture into cups, dividing among the six cups. Sprinkle cheese on top.
Bake for 15 minutes; remove from oven and place a tomato slice on top of each quiche. Return to oven and cook about 15 minutes more, or until edges are golden brown and centers are set. Allow quiche to sit in pan for about two minutes before removing to a serving dish.