Easter is right around the corner and there is always an abundance of eggs around. I thought it would be fitting to share an egg recipe with you. How about a classic quiche since we can make it ahead of time and it's like the quintessential brunch with parents / family item.
What are your plans for Easter? I was thinking of dressing Ollie up as an Easter bunny and giving him a basket with eggs, but decided that maybe that's just a little too much for him right now. He likes to stare at me like I am a crazy person everytime I subject him to dog costumes (you should see him in his Luau gear - the cutest!). Since I am very tired right now, I decided to spare him, but wait until we get to 4th of July where he AND baby will be dressed to the nines in red white and blue. Just wait... :)
I hope you have a wonderful Holiday weekend and I will see you on my Youtube channel this Sunday.
Here is my full video tutorial for both the Ham & Asparagus Quiche and Veggie Quiche. I decided to share a homemade crust recipe and for my #buzybeez, recommended my favorite frozen crust to save you time! You can also find the full recipe written out below!
Ham & Asparagus Quiche:
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
3 to 5 tablespoons ice water
Mix flour, sugar, salt together in a bowl. Add butter and crumble into pea size pieces $$$ Method :) Add ice cold water until dough comes together Pour dough onto plastic wrap and let chill and rest in fridge for 1 hour to overnight. Roll out and place into pie dish. Freeze 15 min before filling.
4 large eggs
1 ½ cups half and half
1 tsp kosher salt
½ tsp nutmeg
1 9-inch pie crust
1 cup asparagus, chopped
1 cup ham, cubed
1 cup grated cheese, like Gruyère, Swiss, or cheddar
Prepare the quiche crust: Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 15-30 minutes Prepare the custard filling: Whisk together the eggs, half and half, salt, and nutmeg until frothy. Sprinkle and layer cheese, ham, and asparagus over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top. Bake the quiche: Pour the custard into the pie crust. Bake the quiche at 350°F for 40 to 45 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool the quiche: Cool for at least 20 minutes, but ideally overnight. Slice and serve: Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Vegetarian Quick Quiche:
Pre-made organic Pie Crust: http://www.whollywholesome.com/ourpro...
2 tbsp olive oil
½ cup chopped onions
1 clove minced garlic
1 cup Cremini mushrooms, sliced
½ cup red bell peppers
1 cup chopped zucchini
1 cup of baby kale
tbsp parsley, chopped
2-3 sprigs thyme
Saute the veggies with olive oil. Fill the pie crust with the same egg mixture above. Bake at 375º F for 30-40 min. Let cool and set before serving.