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Happy Mother's Day weekend everyone! If you're planning on making the mother figure in your life something special this weekend and none of the other breakfast recipes have sparked your interest yet, I think this quiche is where it's at. This one is a very basic version that you can change to suit your mother's tastes.
This quiche has a quick homemade pie crust with a very creamy egg and cream base with a few of my favourite filling ingredients: mushrooms, spinach, and bacon. This is perfect for a savoury and filling brunch.
Yield: 8 pieces
Prep time: 20 min
Cook time: approx. 45 min
Pie Crust
Makes 4 pie crusts (quarter this recipe if you don't want to make a whole batch)
You can store the extras in the fridge for up to 3 days or the freezer for up to 3 months. Just make sure to allow the crust to come to room temperature again before rolling it out.
Ingredients
4 cups flour, and extra flour for rolling out (you may need more for the dough, depending on the
consistency after it's mixed together)
4 tbsp brown sugar
2 cups lard (this can be substituted for butter, but the lard makes it flakier)
1 tsp salt
1/4 tsp baking powder
1 egg
2 tbsp vinegar
Directions
In a medium bowl, combine the first five ingredients. Mix the egg and vinegar in 1 cup measuring cup, then fill to 3/4 full with water. Add this mixture and then the shortening to the flour mixture. Combine to make a soft dough.
Flour a flat surface and put the dough out on the flour. Pat the dough out into a 5-inch circle and then use a rolling pin to spread it into about 1/8 inch thick. Make sure you keep putting flour down on the dough or under the dough if you find it's getting sticky.
Make sure there's a lot of flour on both sides of the dough, fold it 3 times so that you can transfer to the pie plate.
Unfold the crust and pat on the plate. If there are any small holes, just press the dough together to seal it. Then, using a knife, cut off the excess dough around the edges, leaving about 1/2 inch of excess dough for folding.
Fold the excess dough around the edges in between the pie plate and the rest of the dough, making it approximately level with the pie plate.
Then, use your pointer and middle finger of one hand on the inside of the pie and your thumb and pointer, on the other hand, to press the dough between them and create the indents on the top of the crust. This doesn't have to be perfect. Then it's ready for your quiche mixture!
Tip: make sure your dough is very floury on both sides - even more so than mine - otherwise it make stick to the pie plate a bit.
(Step 3)
If you're wondering where I found such a beautiful (and great quality) pie plate, my grandma is an amazing pottery artisan. She and her sister (my great aunt) make some pretty cool stuff and sell it in a local artisan boutique in Spiritwood, SK.
So, if you're from the area or even driving through, make sure to stop in and check it out. Her pie plates are some of the best quality ones you can find!
If you want to know more, check out https://www.facebook.com/spiritwoodsaskatchewan/ or https://www.facebook.com/Spiritwood-Artisan-Boutique-111867650303385/.
(Step 6)
Quiche
Ingredients
8 eggs
1 1/2 cups half and half
6 mushrooms, sliced (or 1 can of mushrooms)
1 cup frozen spinach (or 2 handfuls of spinach, wilted)
4 slices of cooked bacon
1 cup grated cheddar cheese
Salt and pepper, to taste
1 pie crust (you can buy one or use the recipe above)
Directions
Preheat oven to 400.
In a large bowl, crack the eggs and whisk them together. Then, add the milk and slat and pepper.
Slice the bacon into desired sizes.
Add the mushrooms, sliced bacon, spinach, and cheese and combine.
Pour into the pie crust, making sure you spread the ingredients evenly throughout. When the oven is heated, put the quiche in and cook for about 45 minutes or until a toothpick/knife comes out of the middle clean.
Other ingredients you can add:
Broccoli
broken breakfast sausage or chorizo
bell peppers
onions
kale
tomatoes
zucchini/butternut squash/sweet potatoes
ham/prosciutto
Not to toot my own horn but how good does that look?! This one is pretty dang creamy so you can't - or shouldn't - skip out.
Even if you don't plan on making this for Mother's Day, you have to keep this recipe in mind for another brunch! The base recipe is also good to have handy for a Sunday morning with the family. My family loves quiche so we make one almost every time we're all together.
Thanks for checking this out again! Let me know if you try it out and be sure to take and send me a picture!
- Emily