Quiche 2 Ways

We feel quiche isn’t given enough love these days. Avocado toast is the star child of breakfast, and quiche is a completely underrated breakfast, brunch and lunch food. The good news is, just like avocado toast, you can make easy renditions of quiche at home. Even better news, it makes your guests think you put so much effort in when they come to your home for weekend brunch. Not every hostess is that dedicated. We’re giving you two recipes that are not only doable, but won’t take up your entire Sunday morning. Eggs, veggies, a delicious crust…this breakfast dish has all the makings of a foodie masterpiece.

Spring Pea and Feta Quiche

spring-pea-feta-quiche-recipe

Ingredients:

1 Pie Crust, store bought or homemade

5 large Eggs

½ cup Whole Milk

1 cup Spring Peas

¾ cup Feta, crumbled

5 large Scallions, sliced

1 teaspoon Kosher Salt

½ teaspoon ground Black Pepper

Directions:

Preheat oven to 375 degrees Fahrenheit. Grease a 9” pie dish and press crust into it.

In a bowl, whisk eggs and whole milk until combined. Stir in all other ingredients and pour into the pie pan. Bake for 35-40 minutes until the middle is set. If the crust starts to get too brown, cover with aluminum foil. Serve immediately.

Mushroom, Bacon & Gruyere Quiche

bacon-mushroom-quiche

Ingredients:

1 Pie Crust, store bought or homemade

5 large Eggs

½ cup Whole Milk

¾ pound Bacon, cooked and crumbled

½ cup White onion, grated

¾ cup Mushrooms, diced

¾ cup Gruyere cheese, shredded

1 teaspoon Kosher Salt

½ teaspoon ground Black Pepper

Directions:

Preheat oven to 375 degrees Fahrenheit. Grease a 9” pie dish and press crust into it.

In a bowl, whisk eggs and whole milk until combined. Stir in all other ingredients and pour into the pie pan. Bake for 35-40 minutes until the middle is set. If the crust starts to get too brown, cover with aluminum foil.

Photographed by Alli Shepherd.