Busy Week Breakfast Quiche

One more week before some much needed vacation!  And as all weeks before vacation are, this one is really busy.  So, I’m trying to set myself up for success by taking care of breakfast (and maybe a lunch or two) ahead of time.  I also had a little spinach, 2/3 box of sliced mushrooms, and some green onions to use up.  Quiches are perfect for using up the vegetable drawer leftovers.

I’ve made many quiches in the past.  They’re great to make ahead if you have guests coming in.  They freeze well.  They travel well.  They make very good gifts for hostesses, neighbors, and friends.  This is the first quiche I’ve made where you pre-bake the crust.  So, consider that optional I think.  I’m sure Paul Hollywood would disagree.  Maybe this blind bake will keep the crust crispy.

In any case, the base quiche recipe is something to keep in your back pocket, and know you can add pretty much anything to it.

Here’s what you need:

  • 1 deep dish pie crust
  • 4 eggs
  • 1 1/4 C heavy cream

Beyond that I added about 6 ounces of grated extra sharp white cheddar, some sauteed sliced mushrooms, sliced green onions, chopped fresh spinach.

Here’s what you do:

  • Preheat the oven to 425 degrees
  • Prick pie crust with a fork
  • Bake 10-12 minutes, until golden
  • Set aside
  • Reduce heat to 350 degrees
  • In a large bowl, whisk together eggs and cream

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  • Mix in cheese and vegetables

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  • Place pie crust on a baking sheet with sides
  • Pour filling into crust

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  • Bake 40-50 minutes until the center is set

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With the holidays coming up, knowing you have a few things done ahead of time is a nice feeling!

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