There comes a time when the dry cereal or the same old fried or
scrambled eggs is just too darn boring and you really want some
other variety of tasty breakfast.   Enter Quiche.   Just what
is a quiche?   To paraphrase wikipedia:

In French cuisine, a quiche is a baked dish that is based on a
custard made from eggs and milk or cream in a pastry crust.

They go on to add that...

Other ingredients such as cooked chopped meat, vegetables, or
cheese are often added to the egg mixture before the quiche
is baked.

I used eggs, non-wheat flours and other assorted ingredients
to make what I called, for lack of a better name, "breakfast
bread" but have since decided that what I was making was no
more than a variation on quiche, albeit sans pastry crust.

The basic recipe:

Recipe ingredients
eggs						5 to 8 large
non-wheat flour (or combination of)		2 cups
Baking soda					2 teaspoon
citric acid crystals				1 teaspoon
salt						1 teaspoon
cooked vegetables				1 or 2 cups
cooked meat (of any sort)			1/2 cup
vegetable oil					1 or 2 tablespoons


I bake my quiche in a 10 inch iron skillet and always begin
by placing the skillet in the oven while it preheats to 350
degrees (F).

While the oven is getting hot, break the eggs into a sizable
bowl, mix well with a whip, or hand-held mixer and set aside.

It doesn't matter what sort of flour you use but I like to
use equal parts of different flours like, for example, a
cup of brown rice flour and a cup of Almond flour.

In a separate bowl, thoroughly mix the salt, citric
acid crystals and soda with a spatula to assure there
are no lumps before stiring in the flour and/or meal.

Once the oven and skillet are hot, stir the vegetables and
meat (and/or other ingredients - see notes below) into the
egg mixture, add the dry ingredients and mix quickly, by
hand, with a large spoon or spatula.   Pull the skillet out
of the oven and place it on a cold burner on top of the
stove, pour in about two tablespoons of olive oil, hold the
skillet with hot pad while you swirl the oil (careful, it's
hot!) to cover the bottom of the pan, place the skillet back
on the cold burner and pour in the fully mixed batter.
Place quickly back into the oven and bake for 25 to 35 minutes
(until the top of the quiche is brown and firm in the center).

Other potential ingredients: It's perfectly ok to add a cup of
grated cheese (or soy cheese) or cooked rice.

This quiche is very easy to prepare, very flexible in terms
of ingredients and, cut into wedges, makes eight generous
servings.   After it's been removed from the oven and allowed
to cool a bit, I cut it, wrap each serving in wax paper and
tuck them into meat keeper drawer in our fridge. This quiche
can be made from just about any sort of leftover meats and/or
vegetables and is a very economical as well as nutritous and
filling breakfast.

Comments?  Suggestions?  More recipes?

Feel free to visit my website.

www.don-guitar.com	2013