Brunch Ideas: Quiche Two Ways
One of my favorite things about the weekend is the rare opportunity to sit and really enjoy breakfast food. No need to rush through a bowl of cereal and grab a to-go cup of coffee. You can sit by yourself, with friends, or loved ones, and simply enjoy the morning and those great breakfast foods that you don’t have time for during the week. Ahh. I’m so glad it’s Friday. Last weekend was so busy, with lacrosse tournaments and a trip to Chapel Hill for our godchild’s baptism, but I’m looking forward to a weekend at home to relax and enjoy leisurely meals.
Looking for a great idea for brunch? Quiche is a simple recipe that allows you to be creative with the ingredients that go into it. You can be seasonal, meat heavy, or vegetarian. A crowd pleaser, and relatively hands-off during the preparation process. You can even make it ahead of time and simply reheat.
I decided to make my quiche recipe for Easter brunch and it was a big success. It’s a great recipe for entertaining because you just mix the ingredients together (after some chopping), pour into the pie crust and bake. No work once the guests arrived. I use the Whole Foods Gluten-Free Bakehouse pie crust since I haven’t yet perfected the made-from-scratch GF crust.
I made two very different quiches, both of which used the same base ingredients:
- 4 quality eggs lightly beaten (Of course I used ‘Amazing Eggs’ from Love is Love Farm.)
- 1 cup shredded cheddar cheese
- 1 cup 2% (or whole) milk
- Salt and pepper
Preheat oven to 375. Whisk the above ingredients together in a bowl.
Bacon & Onion Quiche
This quiche is a meat lover’s favorite! Cook 5 pieces of bacon in a skillet on medium heat. I love bacon, but hate cooking it (and consequently smelling like bacon for the rest of the day) so I get my favorite sous chef to cook the bacon.
Once cooked, remove from skillet and place on paper towels. Cut bacon into small pieces. In the same skillet, using bacon grease, sauté ½ cup of onions on medium until browned. Add bacon and onions to egg/cheese/milk. Mix and pour into pie crust. Bake at 375 degrees for 30-35 minutes, until top of quiche starts to get golden brown.
Broccoli & Green Garlic Quiche
I used fresh, spring veggies for this one and it was perfect for a lovely Easter Sunday. Chop green garlic into thin pieces. (Don’t use green ends, just white and light green parts.) Sautee in olive oil for about five minutes. Chop broccoli into pieces and bring a pot of water to a boil. Add broccoli to boiling water and heat for 3 minutes. Quickly remove broccoli from hot water and put into a bowl of ice water. (This process is called blanching.) Cut broccoli into smaller pieces so they are bite size. Add green garlic and broccoli to egg/cheese/milk mixture. Mix and pour into pie crust. Bake at 375 degrees for 30-35 minutes, until top of quiche begins to turn a golden brown.
I love a nice spring salad and fresh fruit as sides when serving quiche for a fancier brunch, such as our Easter luncheon.
Enjoy your weekend! I hope you find it relaxing, with lots of time to enjoy yummy breakfasts. What are some of your favorite quiche recipes or brunch favorites?