Broccoli and Cheddar Quiche

Hash and eggs, pancakes, quiche, my family loves breakfast for dinner. I enjoy making breakfast for dinner more than I like making breakfast for breakfast. During the week, our busy schedules don’t allow us to enjoy breakfast as a family and on the weekends we tend to sleep in and enjoy lazy mornings in our pajamas.

But preparing breakfast for dinner on a weeknight allows us to enjoy our breakfast favorites without the stress. I use eggs to substitute other more costly proteins and its a win for the wallet as well. When you have kids that might be picky, enrobing vegetables in an egg custard is an enticing and inviting way for them to get a little extra nutrition.

Sun Dried Tomato Basil Aioli

 

I finally got tomatoes and basil to put in my garden from my local Navelet's Nursery. I picked up 2 San Marzano plum tomatoes and 3 other Heirloom varieties, plus 2 pots of basil to plant outdoors. I made sure one of my tomato plants was a cherry tomato varietal so S-Bug can snack all summer long. It will be a few more months before my tomatoes are ready for harvesting, but it feels like summer now, so I made up a batch of Tomato Basil Aioli to flavor up springtime.

 

I originally got this recipe as part of a recipe card from my artichoke vendor at the farmer's market. The original recipe is served at Rio Grille in Carmel, California as a dip for marinated, fire-roasted artichokes. I have scaled down and adapted the recipe to my personal preferences.

Besides being paired with grilled artichokes, this aioli is wonderful for adding flavor to grilled chicken or steak, or stirred into a pasta salad. You can replace mayonnaise with this aioli the next time you make a turkey sandwich for some kicked-up flavor. This aioli would also make a lovely dip for crudité and pita chips at your next event.

 

Tomato Basil Aioli
Makes 2 cups

Ingredients

• 2 egg yolks
• 1 cup basil leaves, packed
• 1 teaspoon minced garlic (about 2 small cloves)
• 1 6-ounce jar sun-dried tomatoes packed in oil (reserve oil to add even more sun-dried tomato flavor to your aioli)
• 1 cup olive oil
• 1 cup water
• salt and pepper

Note: This recipe calls for raw eggs. I buy local eggs from a trusted vendor. You can find  pasteurized eggs at most grocery stores, if you prefer. As with any recipe, food safety is important. Be sure to refrigerate any leftover aioli and use up within 2-3 days.

Directions

1. Drain oil from tomatoes, reserve.
2. Puree garlic, tomatoes and basil in a food processor.
3. Drop in egg yolks and slowly pour in reserved oil and 1 cup of olive oil.
4. Thin with water until desired consistency, then season with salt and pepper.

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Have you ever made your own mayonnaise or aioli from scratch?

Quiche Ideas for any Occasion

Quiches are great for entertaining a brunch crowd. They are hearty, sophisticated, and loved by all. If you learn the basic method, you can switch up ingredients to create a quiche for any occasion, even if the occasion is a Wednesday night. Quiche is a staple at holiday gatherings in my family, because it is so easy make, and we can customize them for different diets and tastes.

Quiche is for more than just brunch, though. I will make quiche as a simple dinner for my family, and it is always a hit. When making them at home, I will typically opt for a frozen pie shell for ease and convenience, but if you have the time and patience, a homemade crust will be that much better! Egg dishes make great alternatives when you want a protein-packed meal without having to cook meat. Since you get two pie shells in a package, I will make one quiche vegetarian and make one with meat. Quiche makes great leftovers, and is perfect for breakfast or lunch for the next day.

Crowd Pleasing Easter Quiches
Makes two 9-inch quiches

Ingredients:

• 2 frozen pie shells
• 12 large eggs
• 3/4 cup heavy cream
• Salt, 1 teaspoon
• Pepper, 1/2 teaspoon

   Ham and Cheese Quiche

• 1/2 pound thick-sliced ham (found at the deli counter)
• 2/3 cup Gruyere (or Swiss) cheese, grated
• 1 cup sliced spring onion tops or scallions

   Kale and Spring Onion Quiche (vegetarian)

• 1 bunch kale
• 1 cup sliced spring onions (white and light green) or other mild onion
• 1/2 teaspoon red pepper flakes
• 1 Tablespoon butter
• Salt, to taste
• 2/3 cup Pepper Jack or Monterey Jack cheese

Directions:

1. Blind bake (bake empty) pie shells according to package directions. For the ones I was using, I docked the bottom of the shells with a fork, and baked them at 400 F for 12 minutes. I then let them cool while I was putting the filling together.
2. Turn down your oven to 350 F after baking the pie shells.
3. Crack your eggs into a large bowl and add your cream (or whole milk can be used to cut some calories) salt, and pepper. Whisk together until homogenously combined.
4. Add your fillings and half of the egg mixture to each pie shell.
5. Bake at 350 F for 45-50 minutes, or until the center no longer jiggles.
6. Let cool for at least 15 minutes before slicing to allow the custard to set.

Ham and Cheese Quiche
Dice ham into 1/4 inch cubes. Combine diced ham, grated gruyere cheese, and green onions, add to pie shell. Cover with half of the egg mixture and bake.

Kale and Spring Onion Quiche (vegetarian)
Sauté kale, onion, and red pepper flakes in butter until wilted. Let cool before combining with the cheese and adding to pie shell. Cover with the rest of the egg mixture, and bake.

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Want more quiche recipes?

 

Mushroom Quiche with Gruyere and Caramelized Onion

by Love and Duck Fat

 

Smoked Salmon and Spinach Quiche

by Five and Spice

 

 Meat Lovers Quiche
by Barbara Bakes

Need something gluten-free?
Asparagus, Baby Artichoke, Pesto, and Goat Cheese Quiche with a quinoa crust
by Closet Cooking