Type: Quiche, Breakfast, Brunch
Prep Time: 10 min.
Cook Time: 40 min.
Ready in: 50 min.
This brilliant crust hack saves time and is the perfect solution for anyone who has wanted to make quiche, but didn’t want to make pie crust.
Preheat the oven to 375°F (190°C). Grease 9-inch pie pan
Cut the crust off of the bread. Using a rolling pin, flatten each slice of bread. Press the bread into the prepared pan and up the sides to form the crust. Bake 10 min.
Heat a large skillet on medium-high. Add oil, garlic, and crushed red pepper, cook 1 min., until fragrant. Add the tomatoes and cook until they begin to blister, 3–4 min. Add the spinach and cook until wilted, 2 min. Remove from heat.
In a large bowl, whisk the eggs, milk, and 1 cup shredded Beemster Farmers’ Choice cheese. Season with salt and pepper.
Remove the crust from the oven and pour in the egg mixture. Evenly distribute tomato mixture over the top of the eggs and bake until just set, 15 min.
Carefully remove the quiche from the oven and sprinkle with remaining ½ cup cheese. Bake an additional 10 min., until cheese is melted and eggs have set completely. Cut into wedges and serve.
8 slices whole wheat bread
1 tbsp olive oil
2 tsp minced garlic
¼ tsp crushed red pepper flakes
1 pint (475ml) cherry tomatoes, halved
3 cups (90g) baby spinach
6 large eggs
¼ cup (60ml) whole milk
1½ cups (150g) shredded Beemster Farmers’ Choice
Tip: Make this quiche ahead of time and reheat for 15 min. at 300°F (150°C).
Pairing: This savory brunch quiche pairs perfectly with a sparkling Cava. Add a splash of peach juice for a refreshing Bellini.