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Buttery flaky crust, plump vegified eggs, simple yet flavorful and the added sweetness to a Sunday morning brunch. Quiches are a great and filling breakfast perfect for impressing your morning guests…without all the work! Slap down this veggie packed quiche and a coffee and you’ll be getting morning sweetness from all directions! Enjoy my fellow Sunday Fundayers.
ON TO THE FILLING!
Veggie Packed Quiche
Category
Breakfast&Brunch
Persons
6
Serving Size
1 slice
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour, 10 minutes
Ingredients
- CRUST
- 1 cup cold butter
- 2 1/2 cups flour
- 1/4 cup ice cold water
- 1 pinch salt
- FILLING
- 1 tbsp garlic
- 1 cup mushrooms
- 1 cup red peppers
- 2 cups baby spinach
- 6 eggs
- 2 tbsp jalapeños
- 2 cups cherry tomatoes
- 1/2 cup cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- For the Crust: In a large bowl, combine cold butter with flour. When small chunks have formed, slowly pour in ice cold water and pinch of salt. Mix just until combined.
- Flour your counter top and roll out dough.
- Drape dough over pie dish (DO NOT STRETCH) and cut off excess edge. Bake for 15 minutes while you make the filling.
- For the Filling: In a skillet over medium heat sauté mushrooms and red peppers for about 4 minutes. Add in garlic and spinach and sauté just until spinach is wilted, about another minute. Remove from stove and let cool.
- In a large bowl whip your eggs. Mix in cooled veggies (otherwise the hot veggies will cook your eggs), jalapeños, cherry tomatoes, and cheddar cheese. Season with salt and pepper.
- Pour egg mixture into crust, cover with foil and bake for 20 minutes. I place tooth picks in the quiche as a barrier between the foil and eggs so it doesn't stick.
- Remove foil, sprinkle on a little more cheese and finish baking uncovered another 20 minutes. You can tell it's done if you jiggle your pie pan and the center egg mixture doesn't move.
- Cut and serve while its hot and Enjoy!
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