5 Christmas Morning Quiche Recipes
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Now that covid has died down for now, most of us are able to get together and enjoy time with family and friends again. The one breakfast/brunch dish I'm always asked to bring on Christmas in a quiche. I don't think I've ever met a quiche I didn't love. They're so versatile, you can add in pretty much anything you already have in your fridge or pantry. All of these quiche's can be made crust-less or by using a store bought pie crust for time-saving. The best part is that they can also be made ahead of time. Most of these quiche recipes I am using store-ready pie crust but feel free to make your own. Here are my top 5 Christmas (or any holiday) quiche recipes that I know you'll love.
Cowboy Quiche
Photo credit: Ralph Smith
The Pioneer Woman's Cowboy Quiche is her take on one of my favorite classics quiche Lorraine. This version includes caramelized onions and a lot of smoky bacon. It's a deep dish style quiche that will satisfy anyone's belly. For those who don't have a deep dish pie pan, you can use an 8x8-inch baking dish with your pie crust. My only suggestion with this Cowboy Quiche is to add additional seasoning to your taste. I found her version to be lacking in that department.
Servings 8-10
Ingredients:
- 2 medium yellow onions
- 8 slices (or more) bacon chopped
- 2 tablespoons salted butter
- 8 large eggs
- 2 cups grated cheese
- 1 1/2 cups heavy cream
- salt and pepper to taste
- 1 1/2 cups frozen diced hash brown potatoes
- 1 1/2 cups chopped cooked ham
- 1 1/2 cups shredded sharp cheddar cheese
- 5 eggs
- 3 green onions sliced
- 3/4 cup heavy cream
- 3 slices of cooked and crumbled bacon
- salt and pepper to taste
Quiche Caprese
Ingredients:
- 6 large eggs
- 1/2 tablespoon olive oil
- 1 pint grape tomatoes
- 1 cup heavy cream
- 3/4 cup shredded mozzarella, provolone, or Italian blend
- 2 garlic cloves minced
- 1/4 cup grated parmesan cheese
- 3 tablespoons chopped fresh basil
- 1 teaspoon dried basil
- salt and pepper to taste
Avoid fresh mozzarella as it tends to make the quiche watery. Opt for shredded mozzarella instead.
Instructions:
Preheat oven 350 degrees F.
In a large skillet over medium heat, add olive oil, grape tomatoes and a pinch of salt. Gently toss and cook until the tomatoes begin to slightly burst, about 6 minutes. Set aside and let cool.
In a medium bowl, whisk together the cream, eggs, garlic, cheese, basil, salt and pepper. Sprinkle half of the grape tomatoes into the crust pouring the egg mixture on top. Add the rest of the tomatoes and fold gently.
Bake for 50-60 minutes until it's set in the center and golden on top. Top with the extra fresh basil and parmesan cheese.
Western Omelet Quiche
Photo credit: Melissa's Southern Style Kitchen- 3 large eggs
- 1 medium green bell pepper chopped
- 1 1/3 cups heavy cream
- 1 tablespoon olive oil
- 3/4 cup chopped ham
- 1 bunch chopped scallions
- 1/2 teaspoon onion powder
- 1 heaping cup shredded cheddar or cheddar jack cheese (don't be shy)
- salt and pepper to taste
Preheat oven to 450 degrees F.
Add the olive oil in a large skillet over medium-high heat. Sautee the bell pepper adding a pinch of salt for 3-4 minutes. Remove the peppers and transfer to a bowl. Add the chopped ham to the skillet and cook until it develops some color. Stir in the scallions and remove the skillet from the heat and set aside.
Whisk the eggs in a separate bowl until smooth. Add the heavy cream, salt, pepper, and onion powder to taste. Whisk in 1/2 of the shredded cheese. Place the ham and peppers in the crust and pour the egg mixture on top. Sprinkle the remaining cheese on top.
Lower the oven temperature to 350 degrees F. Cook for 40-45 minutes until the outer half is golden brown and the center is slightly wiggly.
Let cool and garnish with additional green onions.
Spinach and Mushroom Quiche
Photo Credit: Joe LingemanLooks beautiful doesn't it? Well it tastes even better than it looks. This is a excellent option for vegetarians but you don't have to be to love it. The Gruyere cheese and mushrooms pair beautifully together.
Ingredients:
- 8 ounces sliced fresh mixed wild mushrooms. You can use cremini, button, oyster, or shitake.
- 2 tablespoons olive oil
- 5 ounces baby spinach-fresh, coarsely chopped
- 6 large eggs
- 1 tablespoon thinly sliced garlic
- 1 1/2 cups thinly sliced white onion
- 1/2 cup heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 1/2 cups Gruyere cheese
- salt and pepper to taste
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