I haven’t made a quiche in probably three years. No particular reason why, really. I think when I go about making breakfast, I always do quick and easy, like sunnyside up eggs and bacon, or totally sweet like waffles or pancakes.
However, now that I have reacquainted myself with it, I can’t say enough good things about it. The crust is deliciously light, buttery and crisp, with a truly savory egg filling and a cheese crust on top. The only downside is that unless you get the crust prepped the night before, the two different round of chilling time definitely increase the time from when you start to when you eat. However, if you’re not in a rush, or you’re shooting for brunch time, this is a non-issue. The actual hands on time of this is absolutely minimal- Throw some things in a pan and let them cook, throw some eggs in a blender, dump it all in a pie crust and throw it in the oven. Totally low-maintence with high- taste payout.
And don’t feel like you’re married to these filling ingredients- one of the best parts of quiche is how it lends itself to whatever you have leftover in your fridge. Creativity is the spice of life, you know.
Note: If you do work ahead and prep the crust (to step 2) the night before, leave it to chill in the fridge, not the freezer.
Weekend Brunch: Spinach, Mushroom & Sausage Quiche
- 1 1/2 cup flour
- 8 T butter divided
- 1/4 c water
- 1/2 lb breakfast sausage
- 4 oz portobello mushrooms sliced
- 1- 8 oz. bag spinach
- 5 eggs
- 3 T cream
- Salt and Pepper
- 1/3 cup finely shredded or grated swiss cheese
- For the crust: In the bowl of a food processor, pulse together the flour and 6 T of the butter until the mixture resembles course crumbs. With the machine running, slowly pour in the 1/4 cup water, stopping the machine as soon as it comes together. Form the dough into a ball, and flatten it to a disc. Wrap in plastic and place in the freezer for 25 minutes.
- Flour a work surface and roll out the dough to a 1/8" thickness. Press it in to a quiche pan, pie plate or springform pan. Place back in the freezer for another 20 minutes.
- Preheat the oven to 375F.
- Prick the pastry using a fork, line it with foil and fill with rice, dry beans, or pie weights. Place in the oven for 20 minutes.
- In a large skillet over medium heat. brown the sausage, using a spoon or chopper to break it up into small pieces. Remove to a small bowl and set aside.
- Add the remaining 2 T butter to the pan and add the mushrooms. Saute until golden brown. Add the spinach and saute until wilted.
- Add the eggs and cream to the pitcher of a blender and blend on high until whipped and frothy (you can also do this by hand, but it takes about 10 seconds in a blender), season with salt and pepper.
- Remove the pan from the oven and carefully remove the weights. Add the sausage, mushrooms and spinach into the crust, spreading to the edges, then pour the egg mixture over. Top with the cheese.
- Return to the oven for another 30 minutes, until the filling is set and the top has browned. Cool to warm before cutting and serving.