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The Perfect Quiche Brunch
We think quiches makes a great meal anytime of the day, but these are the perfect size for brunch! They are loaded with flavor since they contain vegetables, meat and cheesy creaminess in a great pie crust to hold it all together.
We have made quiche for a long time and really love it! It has a creamy, custardy texture and you can add different flavors depending on what you are in the mood for. The ingredients that we chose for this quiche are Swiss cheese, bacon, ham, green bell pepper, and red onion. We love these flavors and know that they taste fantastic together!
We have also made quiche by adding leftover chicken that is shredded along with pepper jack cheese; a really a good combination! Just use this same custard mix and put your own spin on it by adding your favorite flavor choices.
Some ingredients that are often used in quiche are bacon, of course. Who has not heard of Quiche Lorraine, a delicious quiche with Swiss cheese and bacon? A real crowd pleaser. You can add whatever you like from vegetarian, to an herb and cheese filled treat, to one containing meat like ham or sausage.
The nice thing about a Quiche is that it is versatile. It can be made in a regular pie plate or into tart pans for individual servings. We chose the 6 inch tart pans for a nice Sunday brunch; just added a salad and some fruit for a great sit down meal with the family. Great for entertaining as well.
Preparing the crust
We used a pie crust that we made, but you can always buy one in your freezer section, let it thaw and make a quick crust. Once the crust is made, just fit it into the pan and ,with a rolling pin, run it along the top of the tart pan to remove the excess crust.
Put some tin foil in the pie crust and add some dry beans (or pie weights if you have them) for weight before baking the crust. We baked it for about 6 minutes just to make sure the crust is partially baked before adding the custard filling.
Ingredients for the Brunch Quiche
We got all of our ingredients together that will be spread out in the pie crusts. We used about 1 Tablespoon of peppers and onions per tart. We then added the bacon pieces and ham to each one so they looked even.
The custard filling ingredients were next: eggs, heavy cream, whole milk, salt and black pepper.
Whisk together the eggs, cream, milk, salt, and pepper thoroughly.
Now, divide the Swiss cheese evenly between the 6 tart shells and top with the custard mix. Fill as high as you can without going over.
Bake the quiche tarts at 4ooºF for about 45 minutes. Test for doneness by sticking a tip of a knife or a toothpick into the center of the tart and see if it comes out clean. If there is egg on the knife, put them back into oven until it comes out clean.
Voila! Now you have 6 wonderful quiches to eat, or better yet, with the whole family or whoever you are brunching with.
Brunch Quiche Tarts
- Prep Time: 15 mins.
- Cook Time: 45 mins.
- Total Time: 1 hr.
- Yield: 6 6" pies 1x
- 1 double crust pie shell
- 4 strips of bacon
- ½ cup diced ham
- ¼ cup red onions, chopped
- ¼ cup green peppers, chopped
- 2 cup swiss cheese, grated
- 6 eggs
- 1 ½ cups heavy cream
- ½ cup whole milk
- ¼ tsp. salt
- ¼ tsp. pepper
- Preheat oven to 400ºF.
- Prepare the pie shell and put them into prepared 6" quiche pans.
- Fill the quiche pans with tin foil and pie weights or beans and cook for about 6 minutes.
- Take the beans and tin foil off of the tarts when done.
- Prepare the bacon, ham, onions, and peppers and set aside.
- Grate the swiss cheese and set aside.
- In a bowl mix together the egg, cream, salt and pepper,set aside.
- In the tart pans evenly add the peppers, onions, bacon, and ham.
- Add the swiss cheese evenly to the pans.
- Pour the custard mix over the tarts until full.
- Bake in the oven for about 45 minutes or until a knife inserted in the custard comes out clean.
Quiche is a pretty quick meal. It is made even faster by using frozen pie crust that has been thawed out. Chopped onions and peppers and diced ham are an easy substitute for you chopping them up.
Quiche can also be made in a regular pie crust or mini tart pans for an appetizer, just change the cooking time since they are small.