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.
Hi I’m Juli Hale, and I’ve been a Test Kitchen Chef for Better Homes and Gardens for many years. I am passionate about food and love coming up with fun, new recipes ideas for every issue of the magazine. To start, I must confess that I have the strong opinion that bacon goes with everything. So when the BHG food editors asked me to develop a BLT dessert for the August issue of Better Homes and Gardens, I knew I was going to come up with something fun.
The bread is always the “B” that gets left out of a BLT sandwich acronym, but it can make or break the entire composition. My first thought for bread were shortbread cookies because with they fit in with that yummy salty/sweet flavor profile I was aiming for. Our honey shortbread cookies were the perfect choice and I love that they only take 15 minutes to bake and only use a few ingredients. I won’t tell if you sneak a few before creating your BLT.
Sweet and salty combinations in desserts are scrumptious, don’t you think? So I thought candied bacon would be a perfect place to start. I experimented with maple and brown sugar toppings, and landed on finely chopped pecans mixed with brown sugar and covered my bacon with it before baking it to sweet, savory candied bacon perfection.
Lettuce for dessert was definitely the hardest part of this recipe task. I couldn’t just add it in at the end; it had to make sense with the recipe composition. My first thought was that mint is a popular dessert ingredient. So what could I use instead of mint? Microgreens! In fact, microgreens were the perfect almost-sweet addition to my BLT dessert. I even got fancy and threw a few on my shortbread cookies for a fun decoration.
Tomatoes were the easiest ingredient to add to my dessert. Because tomatoes are fruit, and fruit is for dessert! I’ve had some great tomato jams before, so I thought that would be just the thing. Our easy tomato jam comes together in 25 minutes, and if you have extra you can save it in the fridge for a few days.
So there you have it! Just assemble all the parts of our unique (and totally delicious!) BLT Dessert Bites and enjoy a salty sweet treat that’s a great conversation piece and sure to impress both your foodie friends and the BLT lovers in your life.