4. Quiche

Quiche has always been a holiday breakfast staple in our house. My children think it's a "special treat". I'm certainly not going to be the one to tell them that I make quiche only at the holidays because I can make it ahead of time and just pop it in the oven in the morning to heat up!

This is a recipe that you can get absolutely creative with. Try different meats, cheese and veggies until you find the combination that suits your taste buds the best!


one 9" deep dish crust pie shell, unbaked
5 large eggs
2 cups heavy cream
1 tbs butter, softened
salt & pepper (preferably white pepper)
pinch of nutmeg
1/2 lb bacon, ham or breakfast sausage, cooked and chopped
2 cups shredded cheddar or other sharp cheese

Make Ahead Preparation:

Preheat the oven to 425 degrees. Spread softened butter on the bottom of the pie shell.

In a large bowl, beat the eggs slightly. Add the cream, salt & pepper and nutmeg and beat until combined.

Pile the bacon, ham or sausage (cooked, chopped and cooled) into the pie shell. Top with the shredded cheese. Pour the egg and cream mixture over the top.

Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and cook for another 30 to 40 minutes, or until a knife inserted in the center comes out clean.

If eating immediately, cool for 10 minutes before serving. Best served with a nice side of arugula salad.

Quiche can also be tightly wrapped in tinfoil and refrigerated for several days or frozen for up to two weeks.

Last Minute Assembly:

Refrigerated quiche can be heated in a 350 oven for approximately 15 minutes, or individual slices can be microwaved for approximately 60 seconds.

Frozen quiche should be baked in a 350 oven for approximately 30 minutes.

1 comment:

  1. I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here:

    Editor and Community Developer -- The Cooking Encyclopedia Everyone Can Edit