Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients. Here are four delicious quiches I made for Easter brunch one year (or click on the link for each below): Bacon Cheddar Quiche with Green Onions Roasted Tomato, Thyme, and Goat Cheese Quiche Mushroom and Gruyere Quiche To Make Four Quiches: Use 11 large eggs total and 4 cups heavy cream.
One 9-inch quiche
Preheat oven to 350° F.
Directions for the custard:
In a large bowl, whisk together eggs, cream, salt, and pepper.
For the filling:
In a medium skillet over medium-high heat, melt butter then add the leeks. Sauté until lightly golden (do not allow to burn), then remove from heat.
Sprinkle the bottom of a pie crust with a bit of shredded cheese, enough to cover the bottom in a thin layer.
Add the leeks and asparagus, reserving a few of the tips to garnish the top.
Add the cheese.
Pour in the quiche custard until it comes to the bottom edge of the crust.
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
Let quiche stand 15 minutes before serving.
This looks delicious!
Great presentation, would love to try this recipe.
The calories seem about right for this portion size.
Thanks for sharing this! Saved for later.
Perfect healthy meal option 👍