My mom and I try to see each other often and today the occasion is brunch at my house. As we were planning to get together yesterday I started thinking about what I might be able to fix on short notice here at home! We always have eggs on hand and I had a few other ingredients that are traditional to quiche.

I have only made a quiche one time that I remember. I had guests, couldn’t get the eggs fully cooked and firm in the middle, had a late brunch, and the other dishes were cold. Everyone agreed that it was good, however it was so stressful for me that I haven’t tried since. This was a chance for me to try again and share it with my mom who is full of grace but will give her honest opinion; qualities that I value deeply.

Check out this quiche recipe right now and choose to try one this weekend!

Quiche With Mom

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Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American, French

Ingredients Method Notes

Ingredients

  

• 4 Eggs
• 3/4 cup Heavy Whipping Cream
• 1/2 cup Mozzarella Cheese, Shredded
• 1/2 cup Parmesan Cheese, Shredded
• 6 slices Fully Cooked Bacon, Crumbled I used the prepared microwave bacon.
• 2 tbsp Butter
• 1 cup Broccoli, Tiny Trees
• 1/2 tsp Coriander, Dry Ground
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Mustard, Dry Ground
• 1 tbsp Parsley, Fresh Chopped
• 2 tbsp Basil, Fresh Chopped
• Garnish with Sliced Tomatoes and Fresh Parsley

Method

 

1. Pre-Heat Oven to 425°
2. In a small bowl combine Broccoli and Butter (sliced and placed on top). Microwave for 1 minute. Set aside to cool.
3. In a mixing bowl combine Eggs and Heavy Whipping Cream. Using a hand mixer, mix on high for 2 minutes.

   The mixture will not get especially thicker but fuller and foamier. This will create a finished fluffy texture.
4. Stir in Coriander, Onion Poder, Smoked Paprika, Ground Mustard and Fresh Herbs.
5. Layer in pie crust Bacon, Broccoli and Cheeses.
6. Pour Egg mixture over layers evenly. Allow filled pie crust to sit for 5 minutes.

   Place foil or a pie crust cover over the edges of the crust to prevent too much browning.
7. Place pie plate on a cookie sheet and set on the oven rack. Carefully add a small amount of water into the cookie sheet. Close oven and bake at 425° for 15 minutes. SET YOUR TIMER!!
8. When the 15-minute timer goes off, without opening the oven, reduce temperature to 350°. Bake for 25-30 minutes Remove the crust cover and bake for 5-10 more minutes or until it is golden on top and inserted knife comes out clean.

Notes

This versatile recipe can be served while entertaining but could also be a dish to prepare and create premade breakfast servings! After baking allow to cool for an hour; then cut into serving sizes and store in the fridge for the week. I’m sure you could also freeze these – but I haven’t tested that out.

Until this recipe I always had trouble getting any type of egg casserole style dish fully cooked in the middle. The hotter temperature at the start of cooking causes the eggs to set quickly and then cook through as the temperature lowers. Oven temps and types do vary so allow enough time to fully cook any egg dish. (When the knife comes out clean after being inserted into the center – it’s ready!) After cooking you can leave quiche in the warm oven after it is turned off without causing too much more browning or drying it out. It’s best to keep an eye out throughout the baking time.

Any other ingredients could be added to veggie-it-up; Peppers, Mushrooms, Onions (eliminate onion powder), Tomatoes, Asparagus; the list is endless. If you decide to prepare this dish for multiple single breakfast slices you won’t grow weary by adding different ingredients every time! I love recipes that you can change up or “re-invent” to enjoy the same healthy delicious base!

Explore, Enjoy and Let Me Know! I would love to hear your ideas and comments about Quiche!