Skip the brunch lines dining out and instead, make a quiche!
This looks challenging but it really isn’t, once you make it, you won’t even need a recipe to make it again. It’s so simple.
Last night I made a Spinach and mushroom quiche for dinner because I wanted to post this recipe for you for Easter Brunch. I use a basic recipe and then build from it. I made a spinach, cheese and mushroom version but most any combo works. Here are some great ideas. Broccoli and cheddar, Bacon and cheese, Asparagus, Spinach and cheese. Leftovers work really well too because you only need one cup of filling. Save that half of baked potato. Three pieces of bacon left from breakfast? Crumble them and throw that in there. Fresh Thyme is a great add in if you have it – not required.
1 store-bought GF pie crust
1 cup filling ingredients (see Recipe Note)
4 ounces shredded or crumbled cheese, such as Gruyère, Swiss, cheddar, or feta (about 1 cup), divided
3 large eggs
1 1/2 cups half-and-half, or equal parts whole milk and heavy cream
1 teaspoon kosher salt
Freshly ground black pepper
Arrange a rack in the middle of the oven and heat the oven to 350ºF
Place the pie crust on a baking sheet. Line the top of the pie crust with parchment paper, then fill with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the weights and paper. Bake until just starting to brown, about 10 minutes more. Prepare the filling ingredients while the crust is baking.
Cook the vegetables and meats that need to be pre-cooked, you’ll need 1 cup cooked. Shred or crumble enough cheese to have 1 cup.
Prepare the custard. Place 3 large eggs, 1 1/2 cups half-and-half, 1 teaspoon kosher salt, and a pinch of black pepper in a large bowl and whisk until combined.
Fill the pie crust. When the crust is ready, sprinkle with half of the cheese. Top with the meats and veggies in an even layer, then sprinkle with the remaining cheese.
Pour in the custard. Pour the custard into the crust.
Bake for 40 to 50 minutes. Bake the quiche, still on the baking sheet, until the edges are set but the center still jiggles just a little, 40 to 50 minutes. Let cool for at least 15 minutes. Serve warm, at room temperature, or cold.
Cooked fillings: The following should be cooked before assembling the quiche: sausage, bacon, bell pepper, onion, leek, sliced zucchini, mushroom, broccoli, shallot, spinach, chard, kale, root vegetables. You will need 1 cup cooked filling.
Uncooked fillings: The following can be used raw in quiche: ham, cured meats, tomato, asparagus, herb, scallions, peas, grated zucchini.
