Tag Archives: Quiche

Quiche Me

I always find myself inclined to make more involved, comfort foods on Sundays. It’s a day where you can get away with eating earlier and have it not considered part of the early bird special, and it’s those last few moments of the weekend that you can savor.

Since we were up early on Sunday morning to register at Crate & Barrel (hello KitchenAid Stand Mixer!) we didn’t have the opportunity to have a real breakfast; we enjoyed free samples and then grabbed some Starbucks to reward ourselves for a registry well done. So, I figured it would be appropriate to have breakfast for dinner, or in this case, brunch for an early dinner.

This particular quiche recipe had me sold the second I saw gouda cheese listed as an ingredient. I also really like portabello mushrooms and onions, so adding that in was an added bonus. Of course I added a little more gouda than what the recipe called for, and I could have even added more! I don’t think I can ever get enough of that cheese. It’s so goood-ahh (get it?!).

Anyway, I could definitely have this dish any time of day – breakfast, lunch, brunch, or dinner. Or as my fiancé affectionately refers to it, brinner. We wound up having leftovers, so I was able to have it for dinner on Sunday, and lunch on Monday!

Broccoli, Mushroom, and Gouda Quiche via ChowHound
– Serves 4 –

Ingredients:
1 Basic Pie Dough or a 9-inch deep-dish frozen pie crust (I used regular pre-made pie crust)
2 cups broccoli florets and tender stems, large dice
1/4 cup olive oil
2 cups portobello mushroom, large dice
1/2 medium red onion, minced
3 large eggs
1 cup half-and-half*
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese

Instructions:
1. Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll pie dough out. Line a 9-inch pie plate with the dough, and fold over edges into a decorative design.
2. Blind bake for 20 minutes. Make sure to put something in the middle to weigh it down (beans, weights, aluminum foil, etc.).
3. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
4. Heat olive oil in a frying pan over medium-high heat. Add mushroom and onion and season with salt and freshly ground black pepper. Cook about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
5. Whisk together eggs, half-and-half*, salt, and pepper in a large bowl until incorporated and smooth. Stir in broccoli, mushroom mixture, and cheese. Pour into pie shell and bake until puffed and golden brown, 45-50 minutes.
6. Let cool at least 20 minutes before slicing.

*I didn’t have any half and half, so instead I melted 1 Tbsp of butter, and poured that into a 1 cup measuring cup. I then filled the rest of the measuring cup with milk, to make my own version of half and half.

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Southwestern Breakfast Bake

Thankfully, Saturday’s excursion to find Bridesmaid dresses was a success! Not only did we find those dresses, but my mom also found her dress, and I stumbled upon an adorable dress I’m planning to wear for either the rehearsal dinner or bridal shower, and will definitely be taking on my honeymoon. Triple score at Macy’s!

After the shopping trip, I had worked up a serious appetite, and since I had been out pretty much all day, felt as though I needed to spend a little time in the kitchen. This recipe really didn’t require much kitchen time, though, because as soon as a I put it in the oven, I went off to do a 30 minute yoga session. If any of you have iPads, iPhones, iPod touches, Macs, etc., I highly recommend Pocket Yoga (the app) – you can choose between three different practice styles, three levels (beginner, intermediate, advanced), and also three lengths of practice. It also has a library of all of the poses, and a few sun salutation sets also. I’m no yogi, but I’m really enjoying it!

But back to the food. It’s a really yummy twist on a quiche, and by naming it “breakfast pie,” it gets you excited for something different. Even though it’s a savory pie and isn’t sweet, it rightfully owns the title. The great thing about a breakfast bake, quiche, etc. is that you can really throw anything into the mix; anything goes. So I suggest getting creative!

Southwestern Breakfast Bake
– Serves 4 –

Ingredients:
1 pre-made pie crust
1 small onion, diced
1/2 green pepper, diced
2 chile peppers of your choice (I used habaneros)
1/4 cup corn
1/2 cup black beans, rinsed and drained
2 Tbsp chili powder
2 Tbsp taco seasoning (I used chipotle, but any flavor will do)
1 tsp ground cumin
1 tsp Adobo
6 eggs
1/4 cup sour cream, or Greek yogurt (I used plain Chobani)
2/3 cup shredded cheese
1/4 cup cilantro, chopped
1 scallion, chopped

Directions:
1.  Preheat oven to 350 degrees
2. Sauté diced onion and peppers about 3-5 minutes. Add spices, and continue to cook an additional 2 minutes. Add corn and black beans, continue cooking for an additional 3 minutes.
3. Place pre-made pie crust in a greased pie dish, and layer cooked bean, corn, and pepper mixture.
4. Whisk eggs together in a medium bowl, adding the sour cream/Greek yogurt. Mix in cheese and cilantro until combined, and pour mixture into pie dish.
5. Bake for 30-35 minutes, top with scallions, and a sprinkling of cheese (if desired) and cook for additional 5 minutes.
6. Serve with additional sour cream/Greek yogurt, and salsa

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Greek Chicken Quiche!

I had a lot of leftovers from the Greek chicken my dad had so graciously made me over the weekend. So, aside from having it the “traditional way” (in a pita, of course) I decided to snazz it up, quiche style. I had all the ingredients I needed, but was unsure of the best way to go about assembling the quiche itself. I spent quite some time on Google trying to find the perfect egg to milk ratio, and eventually just decided to wing it, after reading on ChowHound that most people “blind-bake” quiches anyway.

This might sound silly, but I never realized the typical “quiche” taste came from the nutmeg. Who would have thought?! On a fun little side note, while watching the news over the weekend, a story came up about kids snorting nutmeg to get high. What is this world coming to?! I’d rather not burn my nostrils, thanks!

Anyway, I wasn’t really sure how it was going to come out, but thankfully it worked out in the end! So, not only did we find a yummy way to use up the rest of my dad’s delicious chicken, but we also got ourselves dinner for two nights AND lunch one day! And now that I have the general understanding of how quiches work (so complex, I know) I’m definitely going to experiment some more with ingredients!

Greek Chicken & Feta Quiche
– Serves 4 –

Ingredients:
1 9-inch pie crust, defrosted
1 1/2 cups of the Greek Chicken (recipe
here)
4 eggs
1 1/2 cups milk
1/3 tbsp nutmeg
1 cup crumbled feta
1 cup chopped yellow onion

Directions:
1. Prepare Greek Chicken according to directions
2. Preheat oven to 400 degrees
3. Place pie crust on un-greased pie dish, poke holes liberally
4. Pre-cook pie crust for 10-12 minutes
5. While crust is cooking, sauté onions in cooked chicken mixture, approximately 5 minutes
6. Whisk together eggs, milk, nutmeg and 1/2 of the feta
7. Once pie crust is done, sprinkle remaining feta on the bottom of the crust, then top with chicken and onion mixture, followed by the egg mixture
8. Bake 20-25 minutes
9. Allow to cool for 5-10 minutes before cutting

PS – I’m so proud of myself for coming up with this recipe on my own! WOO!

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