mix & match quiche
i love pie.
and it's safe to assume that if i can have pie for breakfast, the day is off to a perfect start.
best thing about pie for breakfast, is it's called quiche. so it's less like pie and more like just eggs. healthy by all accounts right?
Mix & Match Quiche
1. make the crust
preheat the oven to 375F. line a 9-inch pie plate with pie dough (store-bought or homemade) and crimp as desired; chill 30 minutes. line with foil, fill with pie weights or dried beans. bake until the crust is set, about 20 minutes. remove the foil and weights and continue baking until lightly golden, 5 to 10 minutes more. let cool while you prepare the filling.
2. choose your vegetables
prepare 1/2 to 1 cup total (choose up to 3). transfer to a large bowl.
asparagus, roasted and chopped
broccoli, chopped & roasted or steamed
kale, chopped & sautéed (or frozen spinach, thawed and drained)
jarred roasted peppers or cherry peppers. roughly chopped
frozen peas, thawed
mushrooms, sliced & sautéed
potatoes, shredded & sautéed
cherry or grape tomatoes, halved
radicchio, chopped & sautéed
olives, pitted & sliced (use up to 1/4 cup)
onions or shallots, sliced & sautéed
3. add meat (optional)
prepare up to 1/2 cup total (choose 1 or 2) add to the bowl with the vegetables.
bacon, cooked & crumbled
sausage, cooked & crumbled
ham or salami, chopped
corned beef or pastrami, chopped
rotisserie chicken, shredded
crabmeat, picked over
4 add cheese
shred or crumble 3/4 to 1 cup total (choose 1 or 2). add to the bowl with the vegetable mixture and toss
swiss, gruyere or jarlsberg
monterey jack or pepper jack
5. make the quiche
whisk 3 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 1/4 cups heavy cream, half-and-half or milk in a large bowl. if desired, stir in 1 to 2 teaspoons chopped fresh herbs, 1/2 teaspoon paprika or chili powder, or some grated lemon zest. spread the vegetable-chesse mixture in the crust, then pour the egg mixture on top. reduce the oven temperature to 350F and bake until the filling is set, 40-50 minutes. let cool at least 30 minutes before slicing.
recipe & images courtesy food network magazine