LIFESTYLE

Brunch Quiche

November 17, 2015

Last weekend, I went on a weekend getaway in Carmel Valley for my friend’s 30th birthday. We stayed at the cutest cabin with about a dozen guests. I was in charge of breakfast on Saturday and knew I wanted to make a few quiches, but I also didn’t want to spend all morning in the kitchen preparing them for everyone so I prepped the fillings in advance and brought them with me to bake that day of. I highly recommend this route so you can sleep in and enjoy a few mimosas with a quick assembly and bake time! Here are my two favorite quiche recipes to make:

Mushroom, Leek, and Goat Cheese Quiche

  • medium chopped leeks
  • 1 lb cleaned and stemmed mushrooms (I used a mix of shiitake and crimini)
  • 2 tbsp butter (separated)
  • 1/4 cup cut fresh basil
  • 1/3 cup shredded jarlsberg cheese
  • 4 eggs
  • 1/3 cup heavy cream
  • 8 ouches goat cheese
  • salt and pepper to taste
  • pre-made pie crust

Heat 1 tablespoon butter over medium heat; add leeks and sauté until just tender but not brown, about 5 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of butter in skillet over medium-high heat; add mushrooms and sauté. Combine leeks with mushrooms, add basil and sauté together briefly; season with salt and pepper. Set aside and cool before added shredded cheese. Store in tupperware until baking.

Mediterranean Quiche 

  • 1 medium onion
  • 1/2 cup halved kalamata olives
  • 1/4 cup chopped sun -ried tomatoes
  • 3 cups baby spinach
  • 2 tbsp butter (separated)
  • 1 tsp minced garlic
  • 1/3 cup shredded jarlsberg cheese
  • 4 eggs
  • 1/3 cup heavy cream
  • 8 ouches feta cheese
  • salt and pepper to taste
  • pre-made pie crust

Heat 1 tablespoon butter over medium heat; add onion and sauté until just tender but not brown, about 8 minutes. Add the garlic and cook for another minute. Transfer to a bowl and set aside. Heat remaining teaspoon of butter in skillet over medium-high heat; add olives and tomatoes and sauté. Add a handful of spinach at a time until it wilts down; season with salt and pepper. Set aside and cool before added shredded cheese. Store in tupperware until baking.

To assemble:

Preheat the oven to 375 degrees F. Get your two pre-made pie crusts out and put the tupperware ingredients in each. Dot the cheese around each quiche and gently mix together. Whisk eggs until combined and then add in the cream and beat. Pour half of the egg and cream mixture in each quiche. Bake for 40 to 50 minutes until set (still jiggly, but not liquid). Remove from the oven and let cool for 15 minutes before serving.

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