The Inspired Cook
Correction
In my column last week, the address for the Geranium House Tea Room should have been on the corner of Wood St. and Old Tyler Hwy. in Athens.
Serving breakfast foods any time of day
Good day, readers! Have you had breakfast yet, or are you eating it as you read the newspaper?
As for me, well, I’m a steadfast breakfast eater. During all the stages of my life, I have eaten breakfast nearly every single day.
With the primary function of breakfast being to reboot the metabolism by providing an energy source to fuel the body for its daily functions and activities, we can do so by eating a variety of different types of food. Some of the most popular breakfast foods consist of cold or hot cereals, biscuits, breads, meats, doughy cakes particularly pancakes and waffles, and potatoes, mostly fried home-styled and hash browns.
Of all of those breakfast foods listed, I must confess that I like all of them. In fact, I along with myriad Americans enjoy eating breakfast foods any time of day. I particularly am partial to eating breakfast meals at dinnertime, especially if I’m preparing the food. Two reasons for this include that mornings are too early for me to eat a big meal and I don’t have enough time to prepare some of the more labor-intensive dishes.
I’m sure many people can relate to these reasons. Actually, I believe that is why so many restaurant chains are now serving their breakfast menu items throughout the day.
To add to my bonanza of breakfast goodies, I’ve formulated a new dish to share with you. My love of avocados inspired me to create my bacon-avocado-tomato crustless quiche or BAT quiche as I like to call it. By omitting the crust, I not only simplified its preparation but also eliminated many unwanted calories. And, who doesn’t want to reduce caloric intake whenever possible? Not I.
Bacon-Avocado-Tomato Crustless Quiche
Ingredients:
7 Large eggs
1/3 c. Half and half milk
1/4 t. each Seasoned salt and black pepper
7 slices Cooked bacon, crumbled
2/3 c. Cheddar cheese, shredded
1/3 c. Roma tomato, cut into 1/2-inch dice
1 Hass avocado, cut into 1/2-inch dice
Directions:
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray; set aside.
Into a medium-sized mixing bowl, place the eggs, milk, salt, and black pepper, whisking well to thoroughly combine. Add the cheese and gently stir.
Scatter the tomatoes in a single layer onto the bottom of the prepared pan. Repeat with the bacon and then the avocado pieces. Slowly pour the egg mixture into the pan.
Make sure that the tomato, bacon, and avocado pieces are evenly distributed. Using a spoon or your finger, push down any pieces protruding above the surface of the egg mixture to submerge them so that they don’t over-cook.
Bake the quiche for 15 minutes. Rotate the dish and then bake for another 15 minutes or until it’s done in the center when tested with a toothpick. When it’s done, remove the pan to a rack and allow it to cool for about 5 minutes before serving.
Leftovers can be kept refrigerated for up to three days if covered. To reheat, cut the quiche into slices, place on a greased pie plate covered with foil and bake in a 350-degree oven for about 15-18 minutes. To reheat in a microwave oven, cover and cook on High for 30-60 seconds.
Yield: 4-6 servings
Note: I baked mine in a 10-inch Corningware® French White quiche pan simply because it has a plastic lid, which is perfect for storing leftovers. Because my pan was bigger in size, the cooking time was shortened. I cooked mine for 12 minutes, then rotated it, and baked it for another 11-12 minutes.For more stories like this one, subscribe to the Canton Herald or pick up a copy from one of our vendors.
