One of my favorite meals to plan out in the year is Easter brunch. In our family, there are a few days a year when we have a fun brunch at home. Christmas Day, New Year’s Day, and Easter Day. While I love going out to brunch, sometimes brunch at home is the better option. Maybe you’re hosting your very large family, maybe you have a newborn and feel better at home, or maybe there’s a pandemic going on. Whatever the reason, brunch at home can be just as delicious and fun as when you go out to a restaurant. Make sure to get some decor up too! One of my favorite things to do to elevate a brunch at home is whipping up a quiche.
I know, I know. Quiche sounds fancy and French, but it’s actually really easy to throw together ahead of time. It tastes great at room temperature. As mamas, the more things we can get done ahead of time, the better! This is also a great way to get rid of a bunch of things you may have laying around in your fridge – and throw veggies in for your kids!
Crust
You can use a store-bought pie crust or try your hand at a homemade pie crust (I promise it’s not as intimidating as it seems). If you want to try and make your own crust, this is a good recipe to start with. For quiche, you will need to blind bake your pie crust. This means you’ll need to partially bake it in the oven before adding the quiche. I like to bake mine for about 15 minutes at 375, or until it’s lightly browned. This helps keep your pie crust flaky and prevents it from being too soggy to fully bake when you add the quiche. Make sure not to fully bake your pie crust! Remember you’ll need to bake it again when you pop the quiche in the oven.
Make sure to check your fridge for things you can use as fillings! Last time I did a sweep I found tomatoes and mushrooms in the fridge and tossed those into the quiche. You can get really creative with your quiche based on what you chose to add. Spinach and feta quiche, bacon and gruyere, summer vegetables, etc. Just make sure to adjust your salt use based on what fillings you’re adding. If I’m using bacon and feta, I’ll only add a little bit of salt because I know the flavor will be there from the fillings.
Brunch Quiche
Daniela Muir
Print Recipe Pin Recipe
Prep Time 30 minutesmins
Total Time 1 hourhr30 minutesmins
Ingredients
6 Eggs
1/2CupHeavy Whipping Cream
1/2CupMilk
1 1/2CupsCheeseI use about 1 cup of shredded cheese (like mozzarella or cheddar) and 1/2 cup of another cheese (feta, goat, etc).
Up to 2CupsFillingsEx: Mushrooms, Bacon, Ham, Spinach, Tomatoes, etc. Most of these should be pre-cooked.
1/2 TspPepper
1/4 TspSalt*I don't use as much salt because the fillings and cheese often provide saltiness*'
1Pie Crust
Instructions
Blind bake your pie crust for 15 minutes at 375°, until it is lightly browned.
Fillings like bacon, ham, mushrooms, and onions should be pre-cooked. You can just toss them in a pan and cook them while your pie crust is blind baking. This way, they will be ready to go when you are mixing your quiche.
With a whisk or mixer with whisk attachment, beat the eggs, heavy cream, milk, salt, pepper.
Add fillings and cheese to the egg and milk mixture.
Pour quiche mixture into your partially baked pie crust and cook at 350° for 45-60 minutes. I gave a range of cooktime because it will often depend on your oven and how many fillings you added. If your pie crust starts to brown too much, you can use a pie crust shield or aluminum foil to cover it and prevent it from browning too much. You want to cook it until the quiche is set (if you give it a shake in the oven, you will see it is set). It may start to lightly brown on top - that's okay!
Let the quiche cool for at least 20 minutes. Serve and enjoy!
Do you have some brunch recipes you love? Share them below! If you get a chance to try out this Easter brunch recipe, be sure to tag @miamimomcollective so we can see how you put together your yummy brunch! Enjoy and Happy Easter, friends!
Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust.
Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.
Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.
You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan. Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated.
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.
Adding a tablespoon or two of flour to the onions helps thicken the quiche filling, and it also reduces sogginess after baking. Sprinkle flour over the onions at least 5 minutes before they are done cooking, so the raw flavor in the flour will be cooked out.
If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.
Most recipes will have you blind-bake in two stages, starting the pie dough with weights and liners in a super-hot oven (between 400 and 425°F/205 and 220°C).
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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Daniela Muir
