Brunner?

Every year, millions of dollars are spent on relationship advice; it's the bread-and-butter of bookstores,talk show hosts and psychologists. I've been in a long-term monogamous thing for years now, and have found  a single, nearly universal piece of advice: whatever the nature of your relationship, regardless of color, creed or orientation, there is one thing that keeps dudes happy. Brinner. Trust me on this one. Make brinner often, and you'll have a happy home.

Tonight, I didn't exactly make brinner; that would have involved far more frying and stirring than I could handle Instead I whipped up a simple quiche. Dare I say it? Brunch for dinner = Brunner?

Bacon and Spinach "Brunner" quiche:

Ingredients:

• 8-10 slices bacon
• 6 large eggs
• 2-3 cups grated cheddar cheese
• 2-3 cups spinach leaves, roughly torn
• 1 1/2 cups sour cream
• 1/2 large yellow onion
• Salt and pepper
• 2 deep-dish frozen pie crusts*

*I find that it just isn't worth the time and effort to make my own crusts for something so savory and heavy; I save that effort for a dish which highlights the flakiness of homemade crusts.

Equipment:

• Cast iron skillet
• Large mixing or batter bowl
• Spatula
• Whisk
• Cutting boards and knives
• Small plate
• Paper towel
• Aluminum foil

{ingredients: eggs, onions, sour cream, spinach, salt, pepper, bacon, cheddar cheese}

Preheat oven to 375°. 

On one chopping board, cut bacon into pieces about 2-3 inches wide. (Put those utensils aside for washing at once.) On second chopping board, dice onion.

Place cast iron skillet on cold stove. Add bacon pieces and increase burner heat to medium-low. Fry until crisp and place on small plate that has been lined with paper towel. Keeping the burner on medium-low, add diced onion to rendered bacon fat. Cook until translucent, about 7 minutes.

Add eggs and a dash of salt and pepper to the mixing bowl. Whisk slightly. Add sour cream and about a cup to a cup and a half of the cheese, stirring until smooth. Add bacon, onions and spinach, stirring until just mixed.

Pour half of the mixture into each pie shell. Sprinkle the top of the pies with additional cheddar cheese. Tear the aluminum foil into thin strips and cover edges of the pie crust to prevent burning.

Bake for 25-30 minutes, or until the quiche has set and the center is no longer runny. You can remove the aluminum foil in the last 5 minutes of baking.

{Bacon-spinach quiche}

If I'm feeling fancy, I pop the reliable Pillsbury tins into my Louisville Stoneware pie plates. You know, to keep up appearances.

Great with banana bread and additional bacon strips. Brunner is served.

Cheers, y'all.

HCW