The Perfect Brunch Quiche
Raise your hand if you love brunch! Now raise your hand if you also think going out to brunch all the time is exhausting? One of my favorite things to do on the weekends is to go out to brunch with friends but sometimes it’s a chore; getting up and ready early enough to get a good table seems like the opposite of a treat and it can get pretty expensive (especially if you don’t skip out on mimosas, which I never do). I find that a great alternative is brunch at home and it can be just as enjoyable with friends or by yourself.
I picked up this quiche recipe when I was a nanny and I’ve done a little tweaking to it to make it perfect for slow mornings in your own cozy space. You can make it the night before and just heat it up in your oven in the morning or serve it fresh. Either way, you won’t be missing the busy Sunday morning crush of those trendy brunch spots.
What you’ll need:
1 Pie Crust (frozen or fresh, but if you do frozen, make sure you give yourself enough time for it to thaw)
1 Small Onion or Half of a Large Onion
Half of a Bag of Fresh Baby Spinach
Half of a Bell Pepper (color of your choice)
4 Large Eggs
3/4 -1 Cup of Shredded Cheddar Cheese
1/3 Cup Shredded Parmesan Cheese
A Handful of Mozzarella Cheese
1/4 Cup Ricotta cheese OR Feta Cheese and a Few Tablespoons of Milk (The feta will give a tangier flavor while the ricotta will be more subtle.)
Chop the spinach, onion, and bell pepper. Add the onion and bell pepper to a medium pan with a drizzle of olive oil to reduce. Stir and let cook for about two minutes. Add the spinach and a little more olive oil. Let reduce.
In a bowl, beat the eggs together with the ricotta or feta/milk mixture.
Roll the pie crust into a pie dish with high sides or a cake pan with lower sides (sprinkle the dish/pan with a little flour to keep it from sticking). When the vegetables are finished—the onions should be translucent and the spinach should be soft and about a third of the volume of fresh—spread the mixture into the bottom of the crust. Sprinkle the cheese on top of the veggies then pour the egg mixture on top.
Bake in an oven at 400 degrees for 40 minutes, putting foil on the crust about halfway through if needed
Pair with fruit and your favorite pink drink and enjoy!