I recently found myself hosting a last minute brunch and decided to whip up a quiche with the ingredients in my refrigerator. I loved how it turned out so much that I wanted to share it with you in case you find yourself with some impromptu guests. It had a wonderfully custardy texture which is always the goal with quiche, and sometimes hard to achieve. The key is in the slow, lower temperature cooking. And I actually did something unusual which I think made it taste even better — I left out the cheese! *Gasp* I didn’t miss it one bit, and it made it lighter and less oily. And the best part is that I was able to store the leftovers in the refrigerator and have it for breakfast for several days after. This Easy Homemade Quiche Perfect for Brunch will become your new go-to weekend entertaining staple.
Easy Homemade Quiche Perfect for Brunch:
You could go through the effort of making my homemade tart crust if you wanted to, but I really don’t think it is necessary here. The star is the filling in quiche and the tart crust is just a crumbly buttery afterthought which you can achieve in the right store bought crust. I rendered bacon until crisp and used the bacon fat to saute the onions and the greens. I think that really made it other level.
I also think the spices are key — nutmeg and cloves for earthiness, and smoked paprika and cayenne for warmth.
I also opted for just milk with no cream. Once again I think it made it lighter and less oily which added to the custardy texture. Is custardy a word? Let’s pretend it is because it should be.
I served the quiche with a simple spread of smoked salmon and capers and…
…juicy blackberries, and granola with milk. Plus some toast with my potted butter because I just love a pot of butter. And some honey from my trip to France.
What are your favorite quick and easy brunch dishes? Share with me in the comments or post a picture and tag me on social media!
- 7-8 strips of bacon
- 1/2 large yellow or white onion finely diced
- Pinch of salt
- 2 large handfuls of chopped leafy greens
- 1 cup milk
- 4 eggs
- 1 egg while
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon smoked paprika
- 1 dash of cayenne pepper
- A few turns of freshly ground pepper
- 2 tablespoons picked thyme
- 1 9- inch store bought or homemade tart crust
- Preheat the Oven to 350 degrees F.
- Cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.
- Add the diced onion to the bacon fat. Season to taste with salt to help release the juices. Cook until the onion has softened and is lightly browned.
- Add the chopped leafy greens at the end and saute until soft and wilted. Remove it from the heat and set it aside.
- In a large bowl, whisk together the milk, eggs and egg white.
- Add the bacon, onions, greens, thyme, nutmeg, cloves, paprika, cayenne, and pepper. Pour the mixture into the pie crust.
- Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.
- Remove the quiche from the oven and let it cool on a rack.
- Serve warm, or at room temperature. Refrigerate any leftovers by covering in plastic wrap.