Ah , Sunday. I only like to do things I want to do on the weekends rather than things I have to do. Inevitably I often spend the second half of my Sundays preparing for the week to come. Anything from catching up on laundry to making grocery and to-do lists and cooking for the week ahead. Also- Sunday night is often breakfast for dinner at our house. After a whirlwind weekend of socializing over large meals and sometimes eating out, we are usually ready for a peaceful “breakfast for dinner”. Yes, I realize we are grown ups and this is a kid concept but it can totally be translated into a mature meal. So if you’re thinking of pancakes, think again.
Confession: I don’t really have a recipe. Don’t you hate that? I switch it up often depending on what is in the fridge and goes together. But the base is the same every time.
-Press a pie crust into a pie pan. This recipe can be done without crust, just grease the pan well.
-Whip 5 eggs with 1/3 cup milk. Add 1 Tbsp flour, salt and pepper to taste.
-Next comes the “use what you’ve got” part. For this week I spread pesto (maybe 2 Tbsp-ish) along the bottom of the crust. I also had a few bell peppers that were on there way out. If I didn’t use them soon they would be wasted. So I diced them up (probably made about a cup worth) and tossed them in a pan with a Tbsp of hot olive oil. I stirred them around a few times and let them roast up until the were tender… I didn’t think having a big crunch in the middle of a smooth quiche would be good. Plus, it always brings out more flavor in peppers when you sauté them. I also threw in a tomato because I thought it would go well with the pesto. Other veggies that I’ve tried in this semi-recipe that worked were grilled zucchini, fresh tomatoes, sun-dried tomatoes, onion. Asparagus was a flop and I wish I would have tried some squash this fall and have toyed with the idea of salsa. Toss all veggies into the pie crust.
-Next add cheeses to the bottom of the crust. Here I have cubed fresh mozzarella. Feta, goat cheese and even cream cheese have proven to be good as well. It didn’t have a ton of mozzarella left so I also added a half cup of shredded mild cheddar to the egg mix.
-Pour the whisked egg mix over the contents of the crust slowly… you don’t want to move everything at the bottom and end up with a drastically uneven spread of ingredients.
-Bake at 375F for 35-45 minutes or until golden on top. Allow to cool 10 minutes before cutting a serving.
Honestly, I pair this with a sweet wine or mimosa and a fruit bowl. It can also be served with sausage, bacon, hash browns or even pancakes (eh emm… Hubby). It also makes for great left overs cold or hot so I grab it Monday morning for breakfast or pack it for lunch. Just one less thing to think about on a Monday!