I am an unabashed fan of cooking. There’s something so satisfying about providing a great dish to someone. Hosting two great friends was the inspiration for this dish. I needed something easy, but impressive. I also didn’t want to be cooking or cleaning while they were watching! I wanted to be enjoying their company! The perfect dish is quiche. I made the crust (using only 1 tablespoon of sugar) and sauteed the vegetables in the filling the day before. I also adapted the crust recipe by using all butter due to dietary restrictions of my guests. The only thing I had to do on brunch day was whisk the eggs, milk, cheese and vegetables together and bake!
With quiche you use pretty much anything you have leftover and the end result will be amazing. Partial bag of frozen broccoli? Great. Leftover shredded cheese from taco night? Throw it in! Quiche transforms leftovers into a sublime brunch dish.
The basic recipe consists of 6 eggs, a cup of whole milk and salt and pepper to taste. Add a cup of anything you like along with cheese and you are set! For the mushroom quiche, I sauteed 6 ounces of mushrooms along with 2 medium shallots. Added a cup of grated gruyere (or fontina would be good) and a teaspoon of thyme. For the broccoli cheese quiche, I added a cup of frozen broccoli that had been microwaved for 30 seconds and patted dry and a cup of shredded Mexican blend cheese. It’s really that easy. Bake at 350 degrees until the center isn’t wobbly- about 45 minutes.
Base Quiche Recipe
An easy, inexpensive and impressive brunch dish.
- 1 basic pie crust (made with 1 tablespoon of sugar instead of 3), blind baked with pie weights for 10 minutes at 400 degrees Fahrenheit, and 10 minutes at 375 with the crust edge covered. Or store bought
- 6 eggs, slightly beaten
- 1 cup of whole milk. Or any combination of heavy cream, half and half or whole milk adding up to a cup.
- salt and pepper to taste
For Mushroom Quiche:
- 2 tablespoons butter
- 6 ounces of mushrooms, sliced
- 2 medium shallots, finely chopped
- 1 teaspoon dried thyme
- 1 cup of grated gruyere or fontina cheese
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in a medium saute pan.
- Saute mushrooms and shallots until the mushrooms are brown and the shallots are soft. Add the dried thyme and saute until fragrant.
- In a large bowl, add the eggs, milk, cheese, mushroom mixture and salt and pepper. Stir until well combined.
- Place the prepared pie crust on a sheet pan.
- Pour the egg mixture into the prepared pie crust, protect the edge of the crust and place pie in the preheated oven. Cook until the center of the quiche is no longer wobbly and cooked through, about 45 minutes.