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Oct 13, 2010 02:37 PM

favorite quiche or other prep-ahead brunch food

Hi All,

So back 25 yrs. ago when it didn't show up on my body :-) I used to make quiche quite often. It was always delicious, and I think tho' am not certain that I used the recipe from Diet for a Small Planet, which I no longer own (as I used it into too many pieces and never got around to replacing it, maybe now I finally will!)

We're having friends to brunch on Sunday and I thought I'd like to make something I can prepare ahead so I'm not flipping pancakes when they're here, and they're not big carb eaters anyway, which is partly why I'm also thinking I don't want to just put out bagels and spreads.

All ideas and recipes welcome!

Thanks in advance.

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  1. I am partial to traditional Quiche Lorraine, but I also love a recipe I adapted from a newspaper that was called "Autumn Quiche." I use the Cook's Illustrated Vodka Pie Crust in a deep dish pie pan. 5-6 eggs, a 1.5 cups of half and half, 12 oz of cooked, crumbled sage breakfast sausage, an onion and a small Granny Smith apple, chopped and sauteed, 12 oz grated gruyere cheese (I like it REALLY cheesy), salt, pepper and a bit of nutmeg. The amounts are all approximate, really. My mom adds dried cranberries but I feel they make it too sweet - they're okay if you sub out half the apple and only use a few.

    If you have a big crowd, you might consider a strata instead - less fiddly than dealing with pie crust and easy to make in a big pan for a crowd.

    1. One of the only frozen products I use is frozen shredded hash browns, which I layer with cooked crumbled sausage and ham, sauteed onions and peppers if you want, and then pour egg custard over and top with a layer of cheese; refrigerate overnight, bring to room temp. and bake at 350 until firm in the middle (about 45-55 mins. for a 13 by 9 pan) and then let rest 10 minutes before serving. This works for a large bag of potatoes to about 10 eggs and you can make as many layers as you want and incorporate as much protein as you wish. We like this with salsa and a salad of melons and cucumbers and pineapple and muffins.

      1. Sorry that they're not carb eaters but muffins always go over well - you can make them w/ zucchini or fruits and whole grains. Guests don't feel so intimidated by a muffin. Also fresh fruit. There is a blini bake that Ina Gartner has in the CBOTM that looks awesome as well.

        1. I'm not really a fan of the crust part of the quiche, so I make crustless quiche all the time. Probably closer to a fritatta, with the addition of milk/cream/whatever. I always like adding lots of veggies and such in it so it's not just a block of egg and cheese, but it's hard to mess up a crustless quiche!

          1. Quiche is and has been one of my favorite foods. Through the years though I've had to adapt to a never ending call for less calories and cholesterol. So, I have started using eggbeaters and fat free half and half. Trust me with the right veggies and cheese no one will ever know. I've actually taken one of each to a party and the one with EBT's was everyone's favorite. Spinach and cheddar with just a hint of onion and italian sweet sausage, and the all time favorite is asparagus and smoked ham with gryuere or swiss.