I love myself a great quiche… I do. It was one of the first “grown up” dishes I learned to make, thanks Mom! And I’ve always enjoyed making it – quick, easy, a crowd pleaser and you can throw in whatever you have on hand. How nice and versatile is that? So I had the pleasure to make breakfast for some amazing people the other morning and this was one of the main delights. I really loved the fact that I got to use fresh herbs cut from my patio, it made me feel so productive. I also love that I could prep almost everything the night before (crusts in the pie plates, veggies cut up, herbs shredded, bacon cooked and crumbled, cheese grated) so it made the morning super easy. And I have to say, I love how light and fluffy and fragrant and satisfying this quiche is. I think you’ll love it too.
Herb-y Brunch Quiche
1 round of pastry crust (use homemade or store bought roll out, both are acceptable)
1/3 c thick cut bacon, cooked and crumbled
1/3 c tomato, chopped
1 c spinach, shredded
1/2 c sharp white cheddar cheese
2 tbsp fresh chives, roughly chopped
2 tbsp fresh basil, roughly chopped
3 large eggs
1 c heavy whipping cream
1 tsp kosher salt
1 tsp freshly ground pepper
Preheat oven to 350 F. In a buttered pie pan roll out crust and press edges. Sprinkle bacon, cheese, veggies, and herbs inside the crust. In a mixing bowl whisk together cream, eggs, salt and pepper. Pour the egg mixture into the crust. (You may also brush the edges of the crust with egg whites if you would like a little extra shine.) Bake for 30 min or until firm with browned edges. Take out of the oven, and let it rest for at least ten minutes before cutting into it. Enjoy with your favorite breakfast/brunch sides!
(Yes… the pictures have two… I doubled the recipe, and if you would like two quiches, you should double the recipe too!)