I’m definitely one of those people who could eat breakfast for dinner…like every day. I make some killer gluten-free pancakes with dark chocolate chips and fruit with honey or some combination of eggs with vegetables and…well I guess that is about it. I’ll have to work on that list. Soooo….. I don’t have a lot up my sleeve in terms of quantity for breakfast recipes but what I do make for breakfast is quite delicious.One of my all time favorites is quiche! There is just something about the combination of the flaky, crunchy crust, and the warm, fluffy eggs. The leftovers, if there are any, still taste great, too. Enjoy!
Prep Time: 5 minutes
Baking Time: 35 minutes
1 pie crust (use them while they are fresh, they get crumbly after a while)
1 avocado chopped
1 head of broccoli finely choppped, about 1 cup
7 large eggs
1/2 cup of milk
3/4 cup of Shredded cheese (Anything you’d like to use or have in the fridge. Colby Jack, Cheddar, Mozzarella are my favorite)
Extra virgin olive oil
Black pepper, Garlic Powder, and Salt to taste
1. Preheat the oven to 450 degrees (follow pie crust box directions, may vary) and heat olive oil in a pan to medium heat.
2. Spray 9” pie pan with Pam and lay pie crust in pan. Follow tips on pie crust box.
3. Put the pie crust in oven while sautéing the avocado and broccoli in pan for about 8-10 minutes.
4. While the pie crust and vegetables are being cooked, mix the eggs and milk. My husband thinks this is the silliest excuse to use a KitchenAid Mixer but it makes the eggs the fluffiest! I use my Kitchenaid mixer to mix the eggs and milk, but you can use a whisk to get it mixed well, too. You can add some black pepper and salt to taste at this step.
5.Once pie crust is done, keep the oven on, take out the pie crust.
6. Add the vegetables to the pie crust first, sprinkle the 1/2 cup of cheese on top of the vegetables, and then pour the egg/milk mixture on top of everything. Put back in oven for 20 minutes. Check the middle of the pie and if it’s still runny, let cook for 5-10 minutes. Once the top is firm, meaning it’s not runny in the middle, you can sprinkle some cheese on top, turn off the oven, shut the door for another minute or two until cheese on top is melted.
Take the quiche out and let cool for a minute or two. I typically can eat at least a quarter of the quiche (sometimes even half of it!) One time I did eat a whole half and left the rest for Ben. When he saw it he said “Erica, why did you make only half a quiche?” He thought I pulled a Moses and parting of the “Egg Mixture Sea” on this quiche and only baked half of one. Silly goose.
Sometimes when I don’t use the pie crust as soon as I buy it, it becomes a little dry and cracks when it bakes. Sometimes the crust decides not to stay up on the edges of the pie pan and droops down to the bottom due to some bubbling in the middle. This is totally okay even though it is nice to have it come out of the oven perfect. I sometimes cuss at the pie crust when it comes out weird but that doesn’t seem to help. When I pour in the egg mixture when these things happens, the eggs mixture will seep through the cracks or overflow over the edge of the crust, but don’t fret because it will taste the same when you eat it :). So don’t worry when it doesn’t quite look right, although sometimes it does infuriate me. In the picture above you can see from 9 to 12 on the pie that the crust kind of disappears and that’s because my crust kind of drooped on me. (sad face)
I also realize that I just posted about my grocery list and how Ben and I try to reduce white flour, and most pie crusts will have white flour in them. It’s hard to find or make something that is flaky enough without the white flour. The crust is thin and such a small amount that I allow my self to eat it every once in a while. And it’s so delicious I don’t really have a guilty conscious about it.