Breakfast in bed has never really had a huge appeal for me…something about balancing food in your sheets, keeping the juice from dousing your pillow, and being greeted with food at the moment you emerge from sweet slumber never quite sounds like something I want. But, a valentine breakfast doesn’t have to be served up in bed to be special. When Valentines day falls during the week, sometimes a dinner out doesn’t quite have the romantic, oh-this-is-divine feel. More like, oh my, its 9:00 P.M., we haven’t been seated, the whole world of happy couples are also waiting for a table and I have to go to work tomorrow with this late night Italian food in my tummy…yes, I love you, ok, good, goodnight. Are you beginning to see where I’m going here? Yes, WAIT UNTIL SATURDAY, have a lovely quiche heart for breakfast, and ring in another year of love the simple way. The original recipe came from good old Martha Stewart, but, I changed so many things about it in order to get the filling into my heart shapes, I’m posting my version as well:
The original recipe called for handmade dough (no thanks, I don’t have time) but I used my trusty Pillsbury refrigerated pie crust. Roll it out super thin with a rolling pin once you pull it from the frig though, otherwise you’ll get too much crust with your quiche and you won’t taste the yummy filling. I got my heart-shaped pie-maker at Target. It’s pretty nifty, the back of it doubles as a cutter, and then you just plop in the dough pieces, fill it with whatever you want, crimp it closed, and bake:
Cook the bacon first until it’s nice and crisp. Then, in a separate bowl, whisk together the flour and one egg, adding the rest of the eggs. In another bowl whisk sour cream (or you could use creme fraiche like the original recipe) and milk. I used nonfat milk to make it a bit healthier but the original recipe called for whole milk. Add the salt, pepper, and thyme to the cream and milk and then whisk them into the egg/flour. Put the zucchini ribbons in a pan, saute them for a few minutes in the leftover bacon fat, pour the egg mixture over the zucchini and scramble for 20 minutes on medium heat. Mix in the bacon bits at the end and then spoon in a little of the filling into the pie crust and sprinkle with gouda cheese. Crimp the pie crusts closed, place on a baking sheet and bake for 25 minutes at 375° until golden brown.
The original recipe told me to just pour the filling into the crust without first cooking it, but I wanted to use my heart-crimper and if I had poured runny eggs into the center of those I would have had a huge mess. Plus, this way ensures your filling gets cooked. Before removing the filling from the stove to fill the hearts, taste a bit to see if its close to being cooked through.
Valentines is usually a day for sweets, chocolate and things, but, a girls gotta eat, right? I’m in love with these quiche hearts, there’s so much potential with them: you could change out the veggies, leave out the bacon for a completely vegetarian option, or play around with the herbs (use basil perhaps instead of thyme) to get a pretty special change from the usual, sweet valentine treat. If you’re too exhaustified on Valentines night, have a go at these breakfast beauties come the weekend, it will definitely be worth the wait.
– <3 A.
sources: original recipe inspired by Martha stewart | coffee cup image via dianeeastman.com
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