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October 2008 Issue
Quick and Easy Quiche
by Ronda L. Halpin
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Brunch is a lovely thing. However, when you are planning on feeding a crowd and you aren't wanting to get up early, you might run into a problem. How do you entertain in the morning without being up at the crack of dawn? My solution is simple. I make a selection of quiches the night before and warm them in the morning. Add a fruit salad and maybe some muffins and you've got a wonderful brunch.

I did just that recently. I made all three of the flavors of quiche described below, added a fruit salad, sliced heirloom tomatoes, muffins and a baked hash brown dish and had a group of friends over for brunch. We added orange juice and hot coffee and enjoyed ourselves for a few hours. Fall is a great time of the year for such entertaining. The weather is lovely, the chill in the air encourages people to linger over a cup of coffee and entertaining in the morning is casual, intimate and relaxed.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Quick and Easy Quiche

  • 1 cup half-and-half
  • 2 eggs
  • 2 pinches kosher salt
  • Freshly grated nutmeg
  • 1 frozen 9-inch pie crust
Preheat oven to 350 degrees F.

In a nonreactive, stainless steel bowl, combine the half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine and make a royale.

Choose and evenly distribute the pie fillings in the pie crust. Some great choices include:

  • blanched asparagus and goat cheese
  • crumbled bacon and cheddar cheese
  • sautéed mushrooms and gouda
Do not overfill the crust with the filling ingredients.

Carefully pour the royale into the crust, leaving some room at the top of the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.

  • Yields: 4 servings
  • Preparation Time: About 1 hour

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