For Easter brunch tomorrow, I’m making my mom’s super easy and delicious quiche recipe. She has been making it for so long that she doesn’t use a recipe. It’s always delicious, but it tastes different with every preparation. I’m a stickler for following her recipe to a tee because I think the combination of spices is perfect. Also, this while this recipe calls for heavy cream and whole milk, you can substitute skim or low fat milk if you would prefer. The resulting quiche will be less fluffy and creamy, but will still taste great with a lot less calories and fat. In my mind, whenever I make this dish it’s for a festive occasion, so I like to stick with the heavy cream and whole milk and indulge a little! Note: This recipe makes TWO quiches so if you only want to make one, halve the recipe. This quiche does well refrigerated for up to a week or frozen for a couple of months though so I always make two and have an extra on hand when a quiche craving strikes!
Mom’s Easy Easter Quiche
Makes 2 quiches, each serving 6-8 people
Ingredients
2 deep dish pie crusts
Dijon mustard
1/2 pound of bacon, cooked and crumbled (6-8 slices)
2 cups shredded cheese (approximately 1 1/2 cups Jarlsberg and 1/2 cup Gruyere)
2 cups heavy cream
2 cups whole milk
6 eggs
1 medium onion, minced
1/2 cup unsifted flour
1 1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. nutmeg
Grated parmesan cheese
Spray butter or margarine
Directions
1. Preheat oven to 400 degrees.
2. Squeeze a large dollop of Dijon mustard on top of each pie crust. Using the back of a spoon, spread so there is a thin layer of mustard along the bottom and sides of the pie pans.
3. Put crumbled bacon on the bottom of each pie pan. There should be enough to cover most of the surface area of both pans.
4. Add shredded cheese on top of bacon, dividing evenly between both pie pans.
5. In a large bowl, mix onions, flour, salt, cayenne pepper and nutmeg. In a small bowl, beat eggs. Add egg mixture to large bowl of dry ingredients. Slowly add in heavy cream and milk until fully mixed.
6. Pour mix into both pie pans on top of cheese, dividing evenly between the two.
7. Sprinkle parmesan cheese on top of each pie and spray a few times with spray butter or margarine.
8. Bake at 400 degrees for 15 minutes. Then turn temperature to 350 degrees and bake for an additional 30 minutes.
9. Let sit for 5 minutes before cutting.
Tastes great reheated – simply microwave a slice or warm it in the oven at 350 degrees for a few minutes.
For those of you looking for more of a sugar-filled Easter brunch, check out this link that my mom sent me for some special Cadbury Creme Egg recipes. I wish I lived in the UK because a Cadbury Creme Egg McFlurry sounds really yummy!
Happy Easter everyone!
Sweet Southern Comfort 