My Childhood Best Friend is in Town: A Quiche to Bring Us Together

I'm thrilled to have my childhood best friend Camiko visiting me before she heads back to New York. To celebrate our reunion, I've decided to make her meet my favorite dish - Meat Lover's Quiche. We both love meat, eggs, and cheese, so it was a no-brainer to whip up this delicious quiche together.

To begin, I'm using a store-bought pie crust as the base of my quiche. I like to mold the crust down into the pan to ensure it cooks evenly. I've also got some pie weights and parchment paper on hand to help the crust stay intact inside the dish. Before adding the eggs and meat, I always par-bake the crust in the oven at 375 degrees Fahrenheit for about 10 minutes. This step is crucial to prevent the crust from puffing up when it's filled with egg mixture.

While my pie crust is baking, I'm starting on my meat preparation. I've got four slices of bacon that need to be rendered down. I like to cook the bacon in batches, so I can keep an eye on it while also attending to other tasks. Once the bacon is cooked, I remove it from the pan and set it aside to cool slightly. Next, I add my country sausage to the rendered fat from the bacon, making sure not to empty the pan completely.

Now that my meat is ready, I can start building my quiche. I'm using six eggs as the base of my egg mixture, which I'll then whisk together with a half cup of half and half (or whole milk if you don't have half and half). To add some extra flavor, I've got a heavy pinch of my house seasoning, consisting of sweet paprika, onion powder, garlic powder, salt, and pepper. I also chop up some green onions to add a pop of color and freshness.

The star of the show is undoubtedly the cheese. I love using white cheddar because it pairs perfectly with the savory flavors of my breakfast sausages. Four ounces of grated cheddar will be added to the egg mixture, ensuring a creamy and rich texture. To finish the quiche, I'll place some strips of bacon on top, followed by slices of country ham - essentially smoked ham.

With all my ingredients in place, it's time to pour the egg mixture over the meat. The combination is sure to be incredible, with the eggs providing a smooth and velvety texture. To complete the quiche, I'll smooth out the top crust, making sure everything is evenly distributed. Finally, the pie goes back into the oven at 375 degrees Fahrenheit for about 20-25 minutes, or until the eggs are set.

The aroma wafting from my kitchen is mouthwatering, and my stomach is growling in anticipation. The moment I take this quiche out of the oven, I know it's going to be a masterpiece. The browned crust is my favorite part, with the cheese and crust melding together in perfect harmony. My childhood best friend Camiko is going to love this Meat Lover's Quiche, and I'm thrilled to share it with her as we catch up on old times.

"WEBVTTKind: captionsLanguage: enmy childhood best friend is in town camiko before she heads back to new york i'm making her meet lovers quiche because we both love meat we both love eggs and we both love cheese so i have one store-bought pie crust i'm just gonna mold my crust down into the pan i have some pie weights here and parchment paper i like to par bake my crust first because if i was just to put the eggs and the meat in there right now that crust wouldn't bake so i have to bake it first in the oven the pie weights help the crust stay nice and intact inside the dish otherwise they'll just puff up when you put it in the oven and i have my oven preheated to 375. my pie crust is going to be in there for about 10 minutes so while that goes i'm gonna get started on my meat i have four slices of bacon here i'm gonna render it on down i'm flipping my bacon while that side cooks let me take my pie crust out of the oven and take those weights off i'm gonna pop this back in the oven and let it cook and brown for about five more minutes i think my bacon should be done i'm not gonna empty this pan i'm to add my country sausage right to the rendered fat from the bacon before i take this off the heat let me grab my pie crust that's done all right okay now i'm gonna build this quiche i'm gonna cut up some green onions i have six eggs here i'm going to add a half a cup of half and half if you don't have half and half you can use whole milk that half and half is going to get it really nice and fluffy i'm gonna do a heavy pinch of my house seasoning got sweet paprika onion powder garlic powder salt pepper i'm going to add my green onion as well give it a whisk now i'm going to grate four ounces of white cheddar and i love using cheddar cheese because it goes really well with the saltiness of all my breakfast sausages i'm gonna put it right into my egg and green onion mixture i'm gonna give it another whisk all right let's build i'm going to put my country ham down which is basically just smoked ham got my strips of bacon here i'm going to crumble up last but not least my country breakfast sausage smells really good my stomach is growling now just pour the egg and cheese mixture right on top and this is going to be incredible smooth it out all right i'm gonna pop this in there and let it cook for about 20 to 25 minutes or until the eggs are set i think my meat lover's quiche is ready to come out of the oven i can tell it's going to be nice and cheesy and look at the brown on the crust that's my favorite part of the quiche the cheese and the crust youmy childhood best friend is in town camiko before she heads back to new york i'm making her meet lovers quiche because we both love meat we both love eggs and we both love cheese so i have one store-bought pie crust i'm just gonna mold my crust down into the pan i have some pie weights here and parchment paper i like to par bake my crust first because if i was just to put the eggs and the meat in there right now that crust wouldn't bake so i have to bake it first in the oven the pie weights help the crust stay nice and intact inside the dish otherwise they'll just puff up when you put it in the oven and i have my oven preheated to 375. my pie crust is going to be in there for about 10 minutes so while that goes i'm gonna get started on my meat i have four slices of bacon here i'm gonna render it on down i'm flipping my bacon while that side cooks let me take my pie crust out of the oven and take those weights off i'm gonna pop this back in the oven and let it cook and brown for about five more minutes i think my bacon should be done i'm not gonna empty this pan i'm to add my country sausage right to the rendered fat from the bacon before i take this off the heat let me grab my pie crust that's done all right okay now i'm gonna build this quiche i'm gonna cut up some green onions i have six eggs here i'm going to add a half a cup of half and half if you don't have half and half you can use whole milk that half and half is going to get it really nice and fluffy i'm gonna do a heavy pinch of my house seasoning got sweet paprika onion powder garlic powder salt pepper i'm going to add my green onion as well give it a whisk now i'm going to grate four ounces of white cheddar and i love using cheddar cheese because it goes really well with the saltiness of all my breakfast sausages i'm gonna put it right into my egg and green onion mixture i'm gonna give it another whisk all right let's build i'm going to put my country ham down which is basically just smoked ham got my strips of bacon here i'm going to crumble up last but not least my country breakfast sausage smells really good my stomach is growling now just pour the egg and cheese mixture right on top and this is going to be incredible smooth it out all right i'm gonna pop this in there and let it cook for about 20 to 25 minutes or until the eggs are set i think my meat lover's quiche is ready to come out of the oven i can tell it's going to be nice and cheesy and look at the brown on the crust that's my favorite part of the quiche the cheese and the crust you\n"