Bacon-Bacon Quiche

We all know The Godfather's movie line..."Leave the gun, take the cannoli".  In our house we have a little bit of a different spin on it...

...leave the Kong, take the sock!

I walked into my room to grab the clothes basket and start up some laundry.  I turn around and find Kylo's Kong (which has been MIA in the dog run for a week) now in the basket.  Then I look over and see him on my bed with a sock that clearly was traded and pulled from same said basket.  Oh, this dog of mine and his shenanigans!  Those brown eyes just melt my heart every day.

After a beautiful birthday celebrating my "speed limit sign" age with my family, it was time to get back to work on our downstairs build out.  This past weekend was painting.  Lots and lots of painting the walls and ceilings...of the entire downstairs.

I have such an appreciation for the painting trades.  This is hard work and not for the weak or inexperienced like me.  Between the ups and downs on ladder and working my unfit jiggly arms with the roller and brush so hard, I could barely move yesterday.  

Hopefully the soreness will fade away.  Until then, this protein power quiche will refuel me and my muscles.

Have a blessed, healthy, and sparkly week!

Bacon-Bacon Quiche

6 large eggs

2/3 cup milk (2% or whole)

1/2 cup heavy cream

1/2 tsp salt

1 tsp Dijon mustard

4 ounces cream cheese, room temperature and cubed in small pieces

2 pieces applewood smoked bacon slices, cooked, chopped

4 slices Canadian bacon, chopped

1/4 cup Parmesan cheese

2/3 cup shredded Monterey Jack cheese

1 Tbl dried parsley

Preheat oven to 350 degrees.

In a blender or large mixing bowl, whisk together the eggs, milk, heavy cream, salt, mustard, and cream cheese.

Prepare a pie plate or round tart plate with non-stick cooking spray.

Sprinkle the bacon and Canadian bacon across the prepared dish.

Sprinkle the Parmesan cheese and Monterey Jack cheese over the meats.

Place the plate/dish on a large rimmed baking sheet.  Carefully pour the egg mixture into the dish.  Sprinkle the dried parsley over the top.

Bake the quiche on baking sheet for about 30-40 minutes, until the center is set, edges are golden, and it starts to puff up.

Let cool for a few minutes before cutting into wedges.  

Enjoy!

One Year Ago:  Cajun Dirty Rice Casserole

Two Years Ago:  Almond-Crusted Halibut with Lemon Garlic Butter...."Fire...Fire"

Three Years Ago:  Creamy Penne Pesto Chicken and Personal Genetic Service

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Five Years Ago:  One Pot Chili Mac and Cheese and One Heck of A Month

Six Years Ago:  Chicken and Dumplings

Seven Years Ago: Lasagna Soup and Life Back To Normal (Someday)