It’s the holidays which means…. quiche? Yes! Quiche is a brilliant addition to a holiday brunch table, or something you can make the night ahead and simplify breakfast on a busy shopping, wrapping, baking day. And during a time of indulgence, the addition of so many veggies in the quiche might make you feel positively healthy! Although the crust, cheese and cream might make a dent in that net positive…..
My chickens are still laying an egg a day each, so this meal has the added benefit of helping me to deplete my egg reserves. I have a feeling that I might soon be requested to make eggnog since I already have the eggs and cream and homemade brandy….
1 pie crust (homemade or store-bought)
8 eggs, beaten
1/3 cup heavy cream
salt and pepper
1/2 cup broccoli florets
1/2 cup sliced mushrooms
1 small onion, diced
3/4 cup shredded cheddar cheese
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
pinch cayenne pepper
Preheat the oven to 350 degrees F. Line a pie plate with the crust and blind bake in the oven. Line the crust with parchment paper, fill with baking beans, and bake in the oven for 10 minutes until par baked. Remove and fill with quiche ingredients when ready.
Meanwhile, beat the eggs, cream, garlic power, onion powder and cayenne pepper well together. Stir in the cheddar cheese and set aside.
In a large skillet over medium high heat, saute the onions and mushrooms in the oil. Add salt and pepper to taste. Once, golden brown and soft (about 10 minutes), add the broccoli and cook until brilliant green (about five minutes).
Scatter the veggies into the pie crust, then pour over the egg mixture. Bake in the oven for 40 minutes, until the egg is just set. Cool for 10 minutes before serving.