Jenn’s “I don’t know what the hell I am doing quiche”

…or as I have to call it for my husband to eat it: Manly egg, bacon, and potato pie. He walked into the kitchen as I was making it, looking dubiously at me as I cooked.

“Coffee?” he asked.

“Nope,” I answered. “It’s not personal…I just got sidetracked by this *gestures*.”

“No coffee is always personal. What are you making?”

“A manly egg, bacon, and potato pie.”

He nodded and left the kitchen.

The only quiche I have eaten in my life came from a grocery store, and it was way better than it had any right being. The kids even loved it. So, as I was sitting on the couch this morning with my girl, watching the 239th Sesame Street of the morning, I had a flash of inspiration: I have a pie crust in the freezer! It might be a little freezer burnt, but I like to live dangerously.

So I have no idea if this will work…let’s be adventurous.


  • five eggs
  • 3/4 cup milk + 1/4 cup sour cream
  • some grated cheese
  • salt and pepper
  • blind baked pie crust
  • 3 strips of pepper bacon
  • whatever was leftover in the bag of frozen hashbrowns, browned in a skillet
  • half of a diced onion, sauteed in bacon fat


Blind bake pie crust. Mix eggs, sour cream, and milk, and throw whatever cheese you have in there, too. Salt and pepper.

Brown bacon. Crumble. Saute onion. Set aside. Brown hashbrowns.

Throw everything into pie crust. Bake at 400 for 15 and at 350 for 30. Hope for the best.

In the meantime, tell her to get out of my onions!

raw onion.jpg


Bacon, Chicken, Alfredo French Bread Bake

I honestly don’t know why I don’t pile more stuff on french bread, bake it, and call it dinner. Talk about stupid easy and stupid delicious. But I never think of it. I’m the kind of cook who may make something one time, everyone loves it, but I completely forget I ever made it. This is one of those recipes.

Our favorite toppings to add to french bread are bacon (of course), chicken, and alfredo sauce (sometimes this gets swapped with ranch). Of course, cheese will make a strong appearance. And green onions. And some kind of hot sauce…sriracha, maybe?

Other great toppings might include diced tomatoes, avocado added after baking, olives (if you’re that kinda guy…we all know the olives on everything guy), pickled jalapenos? Or you could change out the Alfredo and do bbq sauce. With a sriracha ranch drizzle after it comes out of the oven.

The beauty of this recipe is that it’s not a recipe. You can clean out your fridge, make some kind of sauce, add some cheese…and that’s it.


1.5 chicken breast halves, roasted in the oven with whatever seasoning sounds good, at 400 til done.

3-4 strips of bacon, cooked til crisp and crumbled up

1 jar of Alfredo sauce

some softened cream cheese

Green onions, chopped

Whatever cheese I can find in my fridge



Roast chicken. Dice chicken. Cook bacon. Crumble bacon. Get a big ol’ bowl.  Add chicken, bacon, some cheese, some Alfredo, some hot sauce.

Cut open your bread length wise and scoop out some of the insides. Slather chicken mixture onto bread and bake, open faced, at 375 until toasty and bubbly. Top with green onions.