A college friend from out of town was in NYC for the weekend to attend a wedding and I invited him over for breakfast. I was feeling in the mood to entertain and wanted to make it nice, so I whipped together this delicious Quiche the night before. It’s delicious and pretty easy to make. I went whole hog and made the crust from scratch, but I wouldn’t blame you for using a ready-made crust from the store.
Quiche is basically a savory egg custard pie and you can put whatever toppings you want in it. I went with the very standard bacon, spinach and cheddar combo, but you can get inventive. You could go greek style and do sun-dried tomatoes, lamb sausage and feta…the possibilities are endless.
Since hot eggs tend to be a bit soft and runny, you want to make a Quiche in advance and then warm it up when serving. This gives the eggs time to set and you’ll be able to cut a beautiful slice with no mess.
I served my breakfast spread with a little tossed side salad of mixed greens, pickled shallots, blue cheese crumbles and a balsamic vinaigrette dressing and got some fresh strawberries and cherries from the market for a sweet treat.
- 1cup flour
- 1/3cup butter flavored crisco
- 1tsp salt
- ice wateras needed
- 6whole eggs
- 1 ½cups whole milk
- 4shakes worchestershire sauceadjust based on your taste
- 2cups fresh spinachroughly chopped (frozen is ok too)
- ½pound smoked baconcooked and crumbled
- 1 ½cups shredded cheddar cheese
You can replace the fillings (spinach, bacon and cheese) with whatever suites your taste. Try some fun new combinations.
You don't want to serve the quiche straight out of the oven, or the eggs won't set firmly. This dish is actually best prepared the day ahead and then warmed up in the microwave prior to serving.