Quiche a la Brenda

Brenda started making quiche for her high school cooking class final project. Over the years she has been adjusting the recipe and making it better along the way. There are so many ways to make this quiche, I’ve detailed one of our favorites. You really can use this recipe as a base to customize your quiche to be whatever you like.

This recipe started out as quiche Lorraine, a classic bacon and Swiss cheese quiche. We like to mix it up with different cheeses and vegetables. You can leave out the meat and add broccoli, zucchini, spinach, etc. For this one we used Swiss and Havarti. We also added fresh grape tomato slices and shallots.

The recipe originally called for milk, but for an extra special breakfast we use half-and-half or heavy cream for a silky and richer quiche. Like I said, you can really can customize this to make it your own. Give it a try and leave a comment with your favorite additions.

-Scott

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Quiche a la Brenda

Brenda has been making a variation of this quiche for ever.  It started out as quiche Lorraine that she has made better and better over the years. 

Prep Time20 mins

Course: Breakfast

Cuisine: American, French

Servings: 8

Ingredients

• 1 pie crust
• 4 eggs beaten
• 1 ½ cups milk or cream
• salt and pepper to taste
• 1 dash cayenne pepper
• 1/8 tsp black pepper fresh ground
• 2 Tbs Flour
• 2 cups shredded cheese Swiss, cheddar, etc.
• 1/2 lb bacon crisped
• 1/2 shallot thinly sliced
• Tomato thinly sliced

Instructions

• Prepare the pie crust (store bought or homemade) and press into 9 inch pie plate.
  
• Combine eggs, milk or cream & seasonings in bowl and beat with a fork. Shred cheese and toss with flour in another bowl.
  
• Cook bacon until crisp and break up into pieces.  Add cheese & bacon to the egg mixture.  Pour into pie shell, top with thin sliced tomatoes and shallots.  Press the tomatoes and shallots so they are just level with the surface of the egg mixture.
  
• Bake at 350 degrees for 45-50 minutes
  

Notes

This quiche recipe is easy to customize to whatever you want.  Make it vegetarian with broccoli, zucchini, etc.  Try it with breakfast sausage.  Use whatever kind of cheeses that you like.  Or make this version that Brenda has perfected.  You can used milk, half-and-half or heavy cream.  Heavy cream give it a much silkier and rich texture.