Classic Quiche For the Best Brunch Ever!
Serve Quiche to your friends at the next Brunch! Brunches are so popular these days, with friends meeting at a number of popular spots around town. But often eating out means reservations, and if not, waiting in long lineups to get in! Waiting in line to wait to eat is not my idea of good time, and certainly not for my friends. So I prefer to host a brunch in our home, a wonderful way to entertain. It’s always on the weekend, the house is usually cleaned up and it gives me a chance to really spend time with friends and family since the cleanup is a breeze and can be left until later. I love to fuss with the table – my grandmother and mother taught me this. Real cloth napkins, fun place mats or tablecloths, fresh flowers and my best dishes!
I remember the first brunch I hosted so many years ago. I was determined to serve Eggs Benedict and had never made Hollandaise sauce in my life. My best friend arrived a few minutes before and started to laugh as soon as she came into the kitchen. There I was, with every saucepan I owned either on the stove or in the sink, trying to follow an elaborate recipe from a French cookbook! My friend Connie saved the day, whipped up the hollandaise in one small pan, and the brunch was a huge success.
So my lesson was learned, and I turned my attention to where my talents did lie – and that was baking delicious pies and tarts. Quiche is really an egg pie with lots of yummy ingredients. My idea of a successful menu allows for many foods to be prepared ahead and frozen – especially my famous Quiche! With that main item out of the way, I can concentrate on other items, like different types of salads, antipasto, whatever I choose.
So here is my Quiche recipe for you to enjoy. It makes enough for six hungry guests and has been served to family and friends for many years!
½ lb thick cut bacon
8 large eggs
1 c heavy cream
2 small cooking onions finely chopped
1 tbsp unsalted butter
1 lb Gruyere or Edam cheese – cut into small cubes ( 1 ½ to 2 c)
¼ tsp nutmeg
Salt and pepper
Optional: 1 cup of frozen spinach – thawed and well drained.
Cook the bacon and drain it on paper towel. Once cool, break into small pieces and set aside.
Sautee the onion in a separate pan with the butter until softened and the onion looks clear or transparent.
In a large bowl beat the eggs, then add the heavy cream, nutmeg and salt and pepper. Add the onion and bacon. Fold in the cheese.
Pour into the pie shell, making sure the mixture is just below the rim of the crust. The quiche will expand a bit while it is cooking and you don’t want a messy oven!
Bake at 350F for 50-60 minutes. The quiche is done when you stick a fork in the center and it comes out clean.
To freeze: wrap in two layers of heavy aluminum foil for up to a week.
Substitutes: instead of bacon, you can put in broccoli, or asparagus – be creative!
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