Muffins and quiche: this meal not endorsed by Mr. Meat and Potatoes

Last week I was lamenting to a friend that I didn’t know what to make for dinner, and she announced that she was throwing together a quiche. Brilliant. I could use up some of the bajillion eggs in my refrigerator, and the last few strips of bacon, and whatever other odds and ends were floating around in my crisper, waiting to go bad.

I also had a few bananas that were past their prime in my fruit bowl, so I decided to go ahead and make some muffins to go with my quiche. I mean, what a nice wife, right? To come home and make muffins from scratch? And what could be bad about an egg dish full of bacon and feta cheese?

Apparently, a lot. My very kind husband didn’t say a word as he saw me working a crust into a pie pan, and he held his tongue when I started whipping eggs together with random herbs and cheese.

Finally, I put the plate down in front of him, and he quietly took about four bites of the quiche. The muffins went untouched. Finally, he admitted, “I’m not much of a muffin guy.” I knew this, but thought I could surely win him over with my moist and delicious homemade banana ones. Yeah, not so much. I gave him permission to make a frozen pizza, which he promptly did.

That was okay – I ate the quiche for lunch for the next two days, and the baby gorged himself on banana muffins every morning all week. You know, you just can’t win em all. I have learned not to take these things personally. Nope, I’m not hurt at all. Not one little bit wounded by the fact that I made muffins with my loving hand and he wouldn’t even try them. Not. Even. A. Bite. Not that I care.

Anyway, I am telling you, this is good stuff. I don’t care what Mr. Meat and Potatoes says, or what that book from the ’80’s has to say about it. Real men DO eat quiche. Just not my real man.

Anyway, without further adieu, here’s the how-to on this quick to make, good for a brunch or a worknight dinner.

Bacon, Green Onion, and Feta Quiche

1 Pie Crust (bought or homemade – either way is cool)
3 strips of bacon, chopped into smallish pieces
1/3 C feta
1/4 C parmesan
2 green onions, chopped
pinch of salt
cracked black pepper
1 clove garlic minced
5 eggs
1 C milk
1 T balsamic vinegar
2 T fresh parsley
1 T melted butter

Put your crust in the pie pan, and preheat the oven to 350 degrees. Briskly whisk together the eggs and milk, and then fry your bacon. (If you are like me, you’ll pour that bacon grease into a jar and store it in the fridge for a later use. I can’t stand to throw things away. Plus, bacon grease = delicious green beans.) Drop the rest of the ingredients in (don’t skip the balsamic, it really helps) and bake 350 for 40 minutes.

In the meantime, whip up your muffins.

Banana Muffins

2 over ripe bananas
2 C flour
1/4 C brown sugar
1/4 C granulated sugar
1/2 C sour cream
1/2 C milk (I used soy)
1 tsp vanilla
pinch of salt
2 tsp baking powder
1/4 C oil

Grease a 12 cup muffin tin (I just sprayed liberally with Pam). No need for liners – they’ll just stick to the muffins. You’ll also want a 350 degree oven, but if you’ve got a quiche in there already, you’re all set.

Mash the bananas in a medium-sized mixing bowl with a fork. I left mine a little chunky because I like the way the muffin is with some discernable hunks of banana in it. Plus, I’m too lazy to wisk bananas to a pulp. The add the sugar and the oil, and beat. I just used a wisk since I didn’t want to dirty up beaters and all that.

Add the milk and the salt, and stir it in well. Then stir in the baking powder and flour. Don’t overmix. Bake for 30 minutes or until a toothpick comes out clean. Let them cool a bit before you try to remove them from the tin.

I thought this was an easy and delicious dinner, and I didn’t have to labor over checking on rice or stirring up a sauce only to have it break. It’s a simple job of mix and toss in the oven, and then ignore it all until everything is done.