Breakfast for dinner?
No longer are traditional breakfast foods relegated to meals eaten before 9AM. Not in my family, anyway. What are typically considered traditional breakfast dishes have infiltrated my family’s dinners. Breakfast for dinner has become almost a weekly ritual in my home. And for us, there is one dish that has become a dinner favorite – QUICHE. Why? Well because…
Quiche is such a versatile dish!
- This dish works for breakfast, lunch, dinner or even as an evening snack!
- You can make it in its most basic form, with just egg and cream. Or of course, you can add meats and veggies of your choice to amp it up a bit.
- And, quiche is hearty enough to stand alone without extra sides. But my family likes to pair it up with a side salad, fruit, and possibly some meats.
No longer is quiche considered an “unmanly dish.” Real men DO eat quiche!
My family’s first experience with this delicious dish was when we visited Paris.
Read about my Paris journey through the years by clicking herehttps://followmyyellowbrickroad.com/?page_id=1188 But…
Where did this delectable dish originate?
“Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.http://www.foodreference.com/html/artquiche.html#:~:text=Although%20quiche%20is%20now%20a,’Kuchen’%2C%20meaning%20cake.
Our recipe is relatively easy to make and will not disappoint. So try your culinary skills at making this delicious dish.
INGREDIENTS
- 1 refrigerated pie crust
- 4 eggs
- 2 cups heavy cream
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- Vegetable filling (see below)
DIRECTIONS
FOR SPINACH/FETA MIXTURE
- Saute shallots in olive oil until they start to color.
- Add spinach, oregano, salt and pepper and a splash of water saute until the spinach wilts and most remaining liquid has evaporated.
- Allow to cool before using.
- 1 shallot
- 1 box frozen spinach thawed and excess water squeezed out
- ¼ teaspoon oregano
- Salt and black pepper to taste
- 1 cup crumbled feta
FOR PIE CRUST
- Preheat the oven to 425 degrees.
- Whisk together eggs, cream, salt and nutmeg in a bowl. Set aside while placing pie crust in a pie pan.
- When the oven is preheated, sprinkle the bottom of the crust with about ⅓ of the cheese. Layer the cooled vegetable mixture evenly over the cheese. Sprinkle ⅓ of the cheese on top of the vegetables. Pour in the egg mixture. Top with the remaining cheese.
- Bake at 425 degrees for 15 minutes. After 15 minutes reduce the heat to 325 degrees and bake for an additional 35 minutes.
- Allow the quiche to rest for 10 minutes before slicing and serving.