What I Always Want for Breakfast (and don't make often enough)

"How to make quiche" is one of those (many) completely useful things I learned from my mom, like putting baking soda in the fridge, hand washing with baby shampoo, and making cute throw pillows out of table linens from the sale bin at Anthropologie. Quiche is so easy, and always turns out so well, that I hate myself for wasting money on bodega bagels for breakfast when if I had planned ahead I could have been eating leftover quiche for breakfast all week. Yep, quiche one of those elusive foods that are actually better the next day.

What really puts quiche into that amazingly useful category, though, is the way you can throw anything into it. It's like a peasant stew: whatever you have in the fridge that could reasonably be paired together will make a good quiche.


That said, I usually start in the neighborhood of quiche lorraine because not many things I want to put into a quiche don't go with bacon and cheese. That was the plan this weekend when I whipped up the below Turkey Bacon and Mushroom Quiche, which turned out quite tasty. I prefer a flaky butter crust (Pillsbury makes a decent frozen one) to a shortening crust, and grainy spicy mustard over traditional Dijon.



BASIC QUICHE BASE:
3 eggs
1c milk or cream
3 tbsp spicy mustard

FOR TURKEY BACON AND MUSHROOM QUICHE:
5 strips turkey bacon, cooked and chopped
1 cup shredded gruyere
1/4 cup minced onion
1/4 cup chopped mushrooms
Salt and pepper to taste

Pie crust for 9in pie pan

Beat eggs, milk, and mustard in a mixing bowl. Add remaining ingredients, stir to combine. Pour into an unbaked pie shell. Pop into a 450* preheated oven for 35-45 minutes, covering the edges with foil just as the crust starts to brown (about 15 min). Filling should be set when done, and a knife should come out clean when inserted. Allow to fully cool before serving. Voila!

Posted in: brunch,eggs,quiche,recipes