July 22, 2012

in Headliners, Potluck Pleasers, Sound Bites



However you spell it, its freaking BREAKFAST FOR DINNER.

In case the caps are failing to convey my sentiments towards Brenner….let me demonstrate:

It’s kind of hard to beat Brinner.

Breakfast for Dinner.

How cool is that???

I know. The Big Man doesn’t get it either. But I freaking love me some Brinner.

Granted, its kind of hard to convince the Big Man that Banana Waffles smothered in butter and pure Vermont maple syrup is a nutritionally valid meal. Even when you add in a rasher of bacon, it’s still a tough sell. And that’s just for breakfast. So Waffles for dinner? Well…that’s a Business Trip Meal.

But even the Little’s occasionally get sick of waffles for dinner. Sure, it takes 7-10days. But, eventually, they stop opening up the freezer and asking for waffles.

Yes. My toddler can reach the freezer. He’s the son of a giant… And we have a tiny fridge.

Which is when I break out some of this:

Brinner. Quiche.

Or a few of these:

MINI Brinner Quiche

It’s got eggs. And cheese. And spinach. And sauteed onions. And heavy cream. And a flaky crust. AND it’s got bacon. What more could you ask for?

Other than Bacon Ice Cream for dessert, of course.

Brinner Quiche
Dish: Entree, Breakfast
Prep time: 
Cook time: 
Total time: 
Feeds: 8-12
Will make one large 8" quiche, or 12 small quiches
  • 6oz Fresh Baby Spinach
  • ½lb Bacon
  • ½ Yellow Onion
  • 1.5cups Shredded Swiss Cheese
  • 6 Eggs
  • 1.5cups Heavy Cream
  • Fine Sea Salt
  • Fresh Ground Pepper
  • 1 Pre-Made Pillsburt Pie Crust
  1. Preheat oven to 400F
  2. Coarsely chop 6oz spinach, ½lb bacon, and ½ yellow onion.
  3. In a large, dry pan, wilt spinach over medium heat until just wilted, turning periodically to prevent sticking and burning, 3-5min. Remove from pan and set aside.
  4. In the same pan, fry bacon bits on medium heat until crispy, 15-20min. Remove from pan, and place on paper towels to drain.
  5. Pour off most of the bacon grease, leaving just enough to lightly coat the bottom of the pan. Return to heat and saute chopped onion until firm-tender, about 5 minutes.
  6. In a large bowl, whisk together 6 eggs, 1.5cups of heavy cream, and salt & pepper to taste.
  7. Lightly grease 8" pie pan and line with pre-made crust.
  8. If you're making mini-quiche, use the rim of a drinking glass to cut crust into 12 circles (you'll need to combine and re-roll out the remnants to get 12 out of one pie crust). Lightly grease muffin tin and line each cup with mini-crust. It won't reach all the way to the top, but that's ok.
  9. Layer bottom with bacon, onion, spinach, then top with cheese.
  10. Slowly pour egg mixture over quiche, allowing it to soak in before adding more.
  11. Bake at 400. 45minutes for large 8" quiche, 35-40minutes for mini quiches.
Put a rimmed baking sheet under your pie pan or muffin pan. Unless you enjoy cleaning your oven. Or grease fires.

{ 1 comment }

Shibahn Landry July 22, 2012 at 6:03 pm

Hey this household loves brinner too! I make sure to put it on our food calendar once a month. I will save this recipe for sure as it looks great. Thanks for sharing!!

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