Okay…first, the backstory…
A man goes into a restaurant and is seated. A particularly voluptuous waitress wearing a very short skirt comes to his table and asks, “What would you like, sir?” He looks at the menu and then answers, “I’m in the mood for a quickie.”
The waitress slaps him across the face with a resounding “SMACK!” and turns and walks away in disgust. After she regains her composure she returns and asks again, “Sir, let’s keep this professional, I’ll ask you one more time, what would you like for breakfast?” The man thoroughly checks the menu again and answers, “I’d really just like a quickie, please.”
Once again, the outraged waitress reaches over and slaps him across the face with another resounding “SMACK!” and storms away.
A man sitting at the next table leans over to the now bruised and bleeding diner and whispers, “Uh, Pal…I think it’s pronounced ‘quiche’.”
Sorry…I just love that joke.
On an only vaguely related note, my wife, Victoria, has to get up quite early in the morning, to commute to her job as a compliance specialist at a major electronics firm in Washington (we live in Oregon).
Uncomfortable with the idea of a “scoop of peanut butter” being breakfast as she heads out the door at o’dark-thirty each morning, I developed this easy, once-a-week, crust-less quiche recipe that ensures that m’lady has a healthy, tasty breakfast each morning.
Makes 12 Servings
10 Farm Fresh Eggs
1/2 cup 1% milk
1+ tsp. sea salt
1 tsp. fresh ground pepper
2 tbps. butter, divided
1 sweet onion, diced
4 cloves garlic, diced
1 small zucchini, diced
1 cup cheddar cheese, shredded
Olive oil cooking spray
1 – 12 cup muffin pan
Preheat the oven to 350F
Mise en Place
Dine onion, fine, Mince garlic. Dice zucchini into 1/4 inch wedges. Grate the cheese.
Prepare the dish
Crack eggs into a bowl, add salt, pepper, and milk, and whisk until just blended (you want the yellow and white incorporated, but not foamy.) Set aside.
Melt 1 tbsp. of butter in a large, non-stick skillet. Add diced onions and a dash of salt, and saute 2-3 minutes over medium heat until just starting to brown (very lightly), add garlic and zucchini, and saute 10 minutes, stirring often. Remove from heat and allow to cool slightly.
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Add onion/zuke mixture, and cheese, to eggs, and stir to mix well.
Spray the cups of the muffin pan generously with olive oil cooking spray, and fill each cup around 3/4 full with egg mix – use a ladle, as opposed to pouring, to ensure that each cup gets an equal share of the veggies.
Bake your quickies for 15-20 minutes. They should be slightly browned on top, but not overcooked. Check for doneness with a toothpick (it should come away clean and dry when poked through the center).
Cool for 10-15 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen, and plop them carefully on a plate to finish cooling. Allow to cook completely*, then wrap them individually in plastic wrap, and pop in the fridge for a quick grab-and-go breakfast.
In the morning, unwrap, nuke for a minute or two, and enjoy!
Nothin’ better than a breakfast quickie!**
*The reason you want them at room-temp before you wrap them is that, if you wrap them hot, the moisture in the eggs will create condensation on the inside of the wrap, and make your quickies soggy. Yuck.
**…I just couldn’t help myself…