Christmas week is upon us! Hurray!!! This is the grandest, most delightful time of year and I am so excited that this week has finally come! What celebratory things do you have planned?!
I'll admit, I am still working with a mile-long to-do list. My unordered Christmas cards will have to become New Years cards. My pantry is empty. I could use a good house cleaning (okay, scrubbing/dusting and while you're at it, a fresh coat of paint would be great). After spending the past week goofing off in NYC, I got behind on a few things here on the home front. But it's the most wonderful time of year so I'll just prioritize what needs to happen and let go of the rest of the expectations. This time of year can really eat you alive with all the busyness - my thing over the past week has been saying no to everything else for the rest of the year. I don't know about you, but I feel maxed out, but in a super great way! And I want to preserve that great feelings and enjoyment without going into full-blown frazzled mode of trying to do everything. Doing everything well is a myth. I must say no and do a few things well. So pretty much any "thing" that comes up between now and January is just going to have to wait, because I'm at full commitment capacity. In case you're struggling with this, I give you permission today to let yourself say no to a whole bunch of stuff. Just do it. It will feel like relief, I promise you. Okay wow that was a tangent I wasn't really expecting to go down... but hopefully someone here needed to read this today! And P.S. I'll get a post up ASAP about our trip and all the fun things to do in the winter in NYC with kiddos. Ahhh it was the best. Although I don't miss the 25-degree weather.
Okay, so since it's Christmas week and we are all traveling or hosting or having meals and celebrations, I thought it was high time that I shared my holiday brunch go-to recipe. This quiche is easy and severely, dangerously good. I've been making it for years and I don't even use a recipe anymore, i just throw all the ingredients together and it always turns out well. It's not fancy or hard, but it's hearty and GOOD. My theory on this is that when you combine bacon and cheese with anything, it's going to be good. No matter what. It's just the law or science or something. Okay, here goes!
- 1 quiche or pie crust (found in the refrigerated section of the grocery store)
- 6 eggs
- 1 cup milk
- 1 shallot, diced
- 5 slices bacon, already cooked and crumbled
- 1 cup shredded mozzarella cheese
- 2 tbsp. flour
- a handful of spinach
- a dash of nutmeg
- 1 tbsp. olive oil
- salt and pepper to taste
1. Heat a skillet over medium and add the oil.
2. Wait for the skillet to get hot and then add the diced shallots. Using a spatula, continuously move them around and give 1-3 minutes to soften.
3. Then add the crumbled bacon and spinach. Allow this mixture to cook with the onions for about 1 more minute. Once the spinach has just wilted, remove the pan from the heat. Put this mixture into a small bowl and set aside to cool.
4. Go ahead and whisk together the eggs and milk. Add a light dusting of salt, pepper and nutmeg, then set mixture aside.
5. Add the 2 tbsp. of flour to the bacon-spinach-shallot mixture, combine until everything is coated with flour.
6. Place the quiche crust inside a round glass Pyrex, pressing it into the pan.
7. Add the bacon-spinach-shallot mixture to the center of the quiche crust, then I spread it out evenly. Add the cheese and stir until everything looks consistent.
8. Pour the egg/milk mixture into the center of the quiche.
9. Bake on 375 degrees for about 35 minutes. Once a toothpick is inserted and comes out clean, your quiche is ready to be devoured!
Bon Appetit, friends!
- The baking time is extremely approximate. Just keep checking - it might be perfect or it might still need 10-15 more minutes to fully cook. Every oven, climate, and therefore quiche is different.
- If you feel like your crust is browning too quickly, you can loosely cover the entire quiche with some tinfoil. This keeps the crust from cooking faster than the contents.
- Don't have shallots? Use an onion! Don't have bacon? This is awesome with sausage, too. The other delicious twist on this recipe calls for sausage, mushroom and rosemary (so savory!).
I hope you enjoy whipping this up for your loved ones! And yourself. Tag a sista if you decide to make this - @oykristen. And I hope you have the MERRIEST CHRISTMAS WEEK!!! May the wrapping/laughing/egg-nogging be ever in your favor. xx
p.s. - how do you like my new kitchen breakfast table? Travis McAfee custom designed this beauty - he is a true genius craftsman extraordinaire and me and Stevie are LOVING IT. This table has brought our little family together in the kitchen and it's really been the perfect addition to our home. If you're interested, here is Travis' info - he makes everything from wooden wallets to custom projects. If you get in touch, let him know I sent you!