Summer is upon us and family and friends looking to come and spend the weekend with you. What do you do that is fast and simple so everyone is fed for breakfast? Why not some Quiche – yes it is for men too. It is a fully loaded breakfast dish that can be made ahead, reheated the morning of and then everyone can just help themselves as they get out of bed and head to the coffee machine.
The best part it can be served hot or at room temperature.
Almost my entire family (up to about 20 immediate family members) were visiting for the memorial day weekend. My mom left a dish at my house from a previous party so I figured I would bring it back with breakfast int it.
The other good thing is, you can make it with a crust or without a crust. I made it both ways as I have a sister who is on a gluten free eating life style.
While I make this with Kielbasa, it can easy be made without the sausage to make it vegetarian. You can also substitute the kielbasa with any sausage, ham, turkey, left over chicken, etc.. And the cheese can be substituted for any cheese you like. You can also add additional vegetables like Broccoli, cauliflower, eggplant, etc.. The options are endless. The main note is, be sure when you sauté whatever vegetables you use, you cook them and give them time to release all of the liquid and cool down. If they retain the liquid (like tomatoes, zucchini, summer squash) it will make the quiche runny and/or soggy as the liquids will release when further cooked.
This recipe is enough to fill a 9×13 baking pan and then a little more. You can use 2 – 3 pie pans (may need to double the crust recipe) or have a second small pan on the side to finish cooking the remaining ingredients.
CRUST (if using)
1 1/4 cup all-purpose flour
8 TBS unsalted butter, cold and cut into small cubes
1/2 tsp salt
6 – 8 TBS ice water
2 TBS diced fresh herbs (optional)
I do this by hand because it is fun and you can tell when it is done. But you can use a food processor if you wish.
- In a large bowl, add the flour and salt. Mix together.
- Add in the butter and start crumbling the butter with the flour mixture working it until you have a bunch of pea sized butter clumps covered in flour.
- Add in the fresh herbs (if using) and mix into the mixture.
- Start adding in the ice water, about 2 TBS to start and add additional until you can form a ball and all crumbs are incorporated.
- Wrap tightly in plastic wrap and place in the refrigerator about 3 hours ( this will re-harden the now soft butter)
- It can be made a couple days in advance at this point.
- When you are ready to roll it out, take the ball out of the refrigerator and let sit at room temperature for about 1 – 2 hours before rolling the dough. If it is too cold when you start to roll it out, it will split and then shrink in the pan when baking it.
- Preheat the oven to 375 degrees
- Roll out the dough to fit the pan(s) you are using. Form the dough in the pan and poke holes all over the bottom (I use a fork).
- Cover with tin foil and place pie weights on top of the tin foil to keep the dough from shrinking during the pre-bake.
- Bake about 20 minutes, then remove the tin foil, but be sure to cover the edges so they do not over cook. Bake another 20 minutes until the dough is fully cooked and just beginning to brown on the bottom.
- Remove and let cool.
1 package Kielbasa, cooked then sliced and cut the slices into quarters
4 – 6 oz herbed goat cheese (more if you wish), crumbled
1 package Italian shredded cheese blend (2 cups)
1 pint heavy cream
1 pint light cream
1 med onion, med dice
1 red bell pepper, med dice
1 yellow bell pepper (or orange, green or another red bell pepper), med dice
salt and pepper to taste
1 TBS Olive oil for sauté
Preheat oven to 340 degrees
- Add the olive oil to a large pan over med to med-high heat. Saute the onions and peppers for about 5 – 7 minutes letting the liquid dry out or strain the vegetables from the liquid.
- In the pre-baked crust, add the sautéed vegetables and scatter to cover as much of the bottom of the crust as you can. Then sprinkle the goat cheese, Italian cheese and kielbasa over the entire crust.
- In a large bowl, add in the eggs, cream, pepper and a few pinches of salt. Whisk until just beginning to froth.
- Pour the egg mixture into the crust completely covering the vegetables and cheese. Pour enough in to come just below the top of the crust.
- Bake for about 35 – 45 minutes until the top browns and when you insert a knife it comes out just about clean (ok if a little egg sticks as it will continue to cook when you pull it out of the oven).
- Serve or let cool to room temperature and freeze or refrigerate. To reheat – heat the oven to 35 degrees and cook about 30 minutes.
Breakfast for 8. It is quick and easy.. To make it even easier, use pre-bought pie crusts in the pan or don’t use a crust. This freezes very well and your guests will love it.