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


Huevos Rancheros, an exercise in commitment

Making huevos rancheros during the hottest part of the day, in the hottest room of the house, isn’t for the faint of heart. Or for the brightest person. Or for a person who doesn’t love sweat dripping and pooling in uncomfortable places. But it is for the stubborn person who wants to make something special and different from the normal dinner rotation for her family.  Stubborn, I am.  Committed to a plan even when the sweat torrents? Absolutely.

Huevos rancheros is one of those dishes I love to eat a bit more than I love to make, which might explain why I haven’t made it in awhile. Or why I might have completely forgotten it existed.  It’s one of those dishes that turns me into a short order cook, and that is not my favorite feeling, especially when it’s uncomfortably hot and I just want to eat without having to cook anything. It requires that you fry eggs to order, as well as tortillas, but if you’re up for the challenge, here we go…


  • corn tortillas
  • shredded cheese of your preference
  • eggs for frying
  • red potatoes
  • This amazing red sauce
  • refried beans
  • oil/butter for frying
  • seasonings
  • cilantro


Dice up your potatoes into uniform cubes. Maybe 1 inch dice? You are going to parboil them until they are knife tender, and if you made uniform cuts, the potatoes will cook at the same rate, which is important.

Parboil potatoes in salted water.

Making the amazing red sauce. Make lots of it.  Freeze what you don’t use.  It’s easily one of the best sauces I have ever made.Keep it warming while you get the rest of the meal together.

Once the potatoes are soft-ish, drain them well.  Throw them into a hot skillet ( I prepped mine with lots of bacon grease), and season generously. I used cumin, onion and garlic powder, seasoned salt, and mexican oregano. Fry the homefries until they are crispy and completely soft on the inside.


Once sauce is done, potatoes are mostly done, heat up your refried beans, and fry your corn tortillas to your desired crispiness.

Keep them warm in the oven in a dish towel.

Fry however many eggs you will need. I like mine over easy.

Each huevos rancheros serving is one tortilla, layered with beans, cheese, potatoes, sauce, a fried egg, more sauce, and cilantro.

Here is the finished product.


This recipe can be changed up several different ways. You could change up the sauce, leave out the potatoes, change the potatoes to sweet potatoes, add sausage…the important thing is that you have some beans and an egg with an amazing sauce on a tortilla. The rest is up to you.