I asked my friend, Kate, what her favorite meal of the day is. She replied, “breakfast, because that’s what you want to eat when you are still half asleep”. Both I and the husband agree. Breakfast is our favorite meal of the day too. There is nothing more comforting than a table set with fresh flowers, morning news papers, freshly squeezed bright orange juice, fresh fruits, crisp buttery toasts, fresh preserves, eggs, bacon, pan cakes, maple syrup, croissants, bottomless coffee, and sunlight. Yes! All of it…together!
Unfortunately, that’s not how we eat breakfast everyday. Most days we are lucky if we get time to fix ourselves a quick bowl of cereals. We usually reserve Saturdays and Sundays for elaborate brunches complete with mimosas and great conversations. But I have been trying some make ahead breakfast recipes that keep in the fridge for at least a week and can be easily reheated to make elaborate and happy breakfasts more regular in this household. This make ahead quiche recipe I am sharing today is excellent. It’s fluffy with a perfect crust, creamy, and flavorful. It takes little effort to make and is an absolute hit with kids too.
I usually just use store bought pie crust, but you can totally make your own. Here is Alton Brown’s pie crust recipe that comes out perfect every time. If you would rather not eat the extra carbs, you can skip the crust altogether and bake a crustless quiche. Those are perfect too. Because they keep in the refrigerator for a week, I prefer to make them meatless. But you can add ham, bacon, or shredded chicken if you like.
Quiche with Sun-dried tomatoes and Feta recipe
Level: Easy Preparation time: 30 mins Cooking time: 40 mins Rest period: 20 mins Serves: 6
1 refrigerated pie crust, 9 inch
6 large eggs
1 cup milk
1 cup heavy cream
1 cup green onions, finely chopped
1/4 cup sun-dried tomatoes, chopped
1 cup crumbled feta cheese
1/4 cup grated parmesan cheese
1/2 tsp dried thyme (or your choice of dried or fresh herbs)
1/2 tsp dried rosemary (or your choice of dried or fresh herbs)
Fresh cracked black pepper to taste
Salt to taste
Carefully roll the crust dough onto a 9-inch tart pan, preferably with a removable bottom, gently pressing it into the sides. Trim the dough evenly with the edge of the pan using a sharp knife. Cover with plastic wrap and chill for 20 minutes, or until firm.
Preheat the oven to 375°F.
Put the tart pan on a baking sheet. Line the dough with parchment paper and fill with dried beans. This will prevent the dough from rising. Bake until lightly golden brown, approximately 20 minutes. Remove the weights and paper and bake the crust for 10 more minutes or until golden brown. Let cool slightly on a baking rack.
While the crust bakes, whisk the eggs in a large bowl with milk and cream. Add the rest of the ingredients and mix well. When the crust has cooled slightly, pour the tart mixture into the middle of the pan. Bake at 375°F until the crust is deep golden brown or the center is set but still slightly soft, approximately 40 minutes.
Let sit at room temperature for at least 20 minutes before serving.
I like to serve Quiche with a chutney or sauce to add an extra punch to it. I made a roasted jalapeño and cilantro chutney today and it was perfect.
Roasted Jalapeno and cilantro recipe
2 jalapenos, roasted and deseeded
1/2 cup fresh chopped cilantro
1 clove of garlic
1 tbsp fresh lime juice
salt to taste
Mix everything in a food processor and serve with the quiche.