Soufflé or Quiche? A Recipe from the Crazy Chicken Lady

Call me crazy, but I don’t care what the difference is between quiches and soufflés. All I know is that I can take a handful of any assortment of veggies and sauté them with either bacon, ham or breakfast sausage and be well on my way to Yummytown.

Here is a simple enough dish that I tweak from time to time, depending on what meats, veggies and cheeses I have on hand. No matter what, it’s a big hit with the family. And yeah, sometimes I call it quiche, sometimes I call it a soufflé, but no matter what, we all call it delicious, so enjoy!

Stacie’s Quick and Easy Cheesy Quiche

tonight's offerings...Souffluiche ;)

tonight’s offerings…Souffluiche 😉

1 chub of Jimmy Dean Sage Sausage (or 1 pack of bacon, or both, or diced ham…oh the options are endless!)

1 dozen or more eggs (you will soon realize I do not measure, so everything is loosely based)

1 medium red, yellow, or white onion, diced

1 bunch (or more) fresh spinach, mustard greens, and/or kale

(additional veggies to include, if on hand and so desired are: diced mushrooms, diced bell peppers {red, green, and/or yellow}, jalapeños if you are daring, chili peppers, minced garlic, etc.)

1/3-1/2 c. half & half

1 or more c. sharp cheddar (or mild cheddar, or mozerella, and/or cream cheese, etc. OH CHEESE, GLORIOUS CHEEEEESE)

salt & pepper to taste (dill is fab with bacon and/or ham)

Ok, start browning your meat while you get your greens cleaned. While your cleaned greens dry in a strainer, chop that onion (and mushrooms, peppers, etc.) and add to your browning meat. Shake your greens good and dry and cover the meat and veggies with them. Cover them and let the greens wilt and the meat finish browning. After about ten minutes, give them a good toss, re-cover and let them cook on the stove top a bit longer.

At this time, pre-heat your oven to 325F.

In the meantime, grate your cheese and set to the side.

In a large mixing bowl, whisk your eggs until thoroughly mixed. Add your half and half, salt, pepper (and any herbs you desire, or have on hand) and mix again, very well. Toss in the cheese. You’re almost there, baby!!

Depending on the amount of eggs, meats and veggies you add will obviously weigh on what dish you decide to use. Sometimes I can get by with a nice pie dish, but on other occasions, like tonight, I use an oblong, baking dish.

Be sure to coat your dish really well with a cooking spray or oil. I have been using coconut oil spray, as of late and it works just fine.

Take your meat/veggie mixture and evenly spread it across the bottom of your baking dish. Then, simply pour your egg/cheese mixture all over the top, give it a lil’ shimmy-shimmy-shake, and then pop that bad baby in the oven.

Give it anywhere from 25-40 minutes, depending on size. Just keep an eye on it, from time to time…I know you won’t let it burn.

When you go to slice and serve this souffluiche, be sure to offer complimentary condiments, such as sour cream or salsa. Some of my boys like to add ketchup to finish it off, and my oldest son and I prefer a dash of Cholula!

Enjoy!

And until Next Time, this is the Crazy Chicken Lady, signing OFF!

Vaya con Dios

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