Sunday, March 4, 2012

Home Cookin': Quiche Brunch

We're doing something unconventional with this post: sharing back-to-back recipes.

Typically every weekend PID and I indulge in our Saturday morning waffles, thanks to a well-utilized gift of a waffle maker from Papa-PID two (maybe three...) Christmases ago. But this weekend, we were flat out of waffle mix.  So as I love to do, I dug around in my refrigerator and dreamed up an alternative. A simple, easy, delicious quiche.

For three years in high school, I worked at a tiny little breakfast and lunch only eatery in Mt. Gretna called the Porch & Pantry Cafe where a woman named Barb made the most amazing food from scratch. Sugar coated blueberry muffins competed with the stickest and gooiest cinnamon buns I'd ever seen. Butter-brushed brioche buns were home to sloppily delicious roast beef and horseradish sandwiches washed down by hand squeezed lemonade or tea-cooler. It was there that I caught my very first glimpse of the joy of baking.  But out of every recipe she trusted us gals with, the quiche stood fast in my mind as the simplest, yet most delicious breakfast/brunch solution ever.

This week, it was time to reminisce and whip together a Bacon, Spinach, Mushroom & Cheddar Quiche.

Less than 45 minutes after I made the decision to make the quiche, PID and I were fighting over the last piece. Yes. Two of us ate the entire pie of quiche. Don't judge. It was delicious and we were hungry. You'll do the same once you give this recipe a try.

Here's what you'll need for the quiche:

1 store-bought, refrigerated pie dough
6 eggs
1 1/4 c. buttermilk (can substitute with heavy cream or whole milk)
2 c. fresh baby spinach, chopped
1 c. mushrooms, chopped
1 c. shredded cheddar cheese
5-6 strips thick-cut bacon, cooked and chopped
Salt & pepper to taste

1.) Preheat your oven to 375 degrees.
2.) Roll out your pie dough and coat it with a small bit of flour on each side, then place it in your pie pan.
3.) Whisk together your eggs and milk, then gently stir in your mushrooms, spinach, cheese, bacon, salt and pepper. Pour the egg mixture into your pie pan and bake for approximately 30 minutes, or until your quiche no longer jiggles.
4.) Enjoy!

See? INCREDIBLY simple.  This is a great weekend morning (or brunch) meal and, although PID and I are mini-PID-free at the moment, it would be an excellent way to get your kids into the kitchen and enjoy eating their vegetables.

We drizzled Frank's Red Hot onto our quiche and went gaga. The slight crunch of the bacon and the crispiness of the crust made for a great variety of texture with the creaminess of the eggs.

SO give it a try next time your short on time and big on breakfast. You'll be ever-so-glad you did.

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