Brunch has to be my favorite treat! Why do we only have it on special occasions? My sister-in-law, Emily hosted brunch for Mother's Day for the second year in a row. We brainstormed together and came up with a delicious meal. The menu was quiche, blueberry muffins, fruit, and grits. I was just in charge of the fruit and muffins. Emily made the quiche and it was INCREDIBLE! I am not a quiche lover but this one was so good because it was filled with so much and not just eggy. I will definitely be making it again when I can come up with an excuse for brunch.
For the quiche:
1 Pillsbury refrigerated pie crust
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
spinach
cut up tomatoes
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss
Preheat the oven to 375 degrees F. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Arrange the bacon evenly over the bottom of the baked crust. Layer chopped spinach and tomatoes over bacon. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes before serving.
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss
Preheat the oven to 375 degrees F. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Arrange the bacon evenly over the bottom of the baked crust. Layer chopped spinach and tomatoes over bacon. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes before serving.
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