Ah, weekends...I'm generally not a sleeper-iner, so I like getting up and making something for breakfast. Sometimes scones or muffins, pancakes, waffles (not often enough) or maybe something more savory like hashbrowns, eggs and bacon. Last week my mom came over to my place to bake a pie and visit. She left her extra pie crust dough here, so last night I decided to make quiche for breakfast.
I got the crust ready on Saturday night and left it in the fridge. Pie crust bakes up better when it's really cold. It helps keep the shortening in the crust solid, so that it can melt in the oven, making the crust extra flaky. One of the great things about quiche, is you can put almost anything in it. When looking through my fridge I found a few mushrooms and shallots left over from last week's lasagne, I found some sun-dried tomatoes and I also had some firm ricotta that Trevor had accidentally bought at the Italian market. There are so many other possibilities...goat cheese, carmelized onions, spinach, blue cheese, ham, peppers...
- pie crust
- 4 eggs
- 1 cup milk (I used whole milk)
- salt & pepper
- 1 shallot, diced
- 1 cup cremini mushrooms, quartered
- 1/2 cup sun-dried tomatoes, chopped
- 1 tbsp olive oil
- 1/2 cup firm ricotta cheese, grated
** I need to point out that I was using a smaller sized pie plate, not my usual deep-dish plate, so if you're using a larger pie plate, you might need to add more fillings.
Roll out the pie crust between two sheets of parchment paper and fit it into the pie plate and crimp the edges. Keep the crust in the fridge until ready to bake (you can even prepare the crust the night before). Preheat oven to 450 F. Line the pie crust with parchment paper then fill it with pie weights or dried beans. Bake the crust for 10 minutes, then remove the pie weights and bake for another 7 minutes. Turn the oven down to 375 F.
While the crust is baking, fry the shallots, mushrooms and tomatoes in olive oil until the shallot softens. Mix together the egg, milk and salt & pepper to taste. After the crust comes out of the oven, spread the fillings evenly over the crust. Sprinkle the cheese on top. Pour the egg mixture into the crust then bake at 375 F for 30 minutes. Allow the quiche to cool for at least 15 minutes before cutting.