Quiche Two Ways
Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools.
This BHG Quiche recipe is amazing because it’s so adaptable- you can literally add anything to the egg mixture!
Some filling ideas:
- sliced or grated zucchini squash
- big slices of tomato
- pesto and goat cheese
- caramelized red onions
- sausage and fresh herbs
- scallions (green onions)
The list is endless! And it’s great because you can also just use whatever you have in the fridge. I usually cook the veggies or meat before adding it to the quiche to assure it’s fully cooked when the egg mixture is set. I use a pre-made pie crust, but you could certainly make your own.
For the version above, I added ribbons of yellow zucchini squash to the egg mixture, plus grated jack cheese, and a sprinkling of thyme. I made the ribbons of squash using a potato peeler, running it lengthwise down the squash. You could also use a mandolin. Another idea is to simply add big slices of tomato and grated cheese, like below.
Click here for the recipe. Happy brunching!
Photos and illustration by Erin Gleeson of The Forest Feast, a cookbook and blog inspired by living in a cabin in the woods.