Oh fancy brunch, how do I love thee? When I was growing up, our family would have amazing brunches on holidays like Christmas and Easter and it was a guarantee that quiche was on the menu (thank you French heritage). Since I have been an adult (and doing all my adulting), I’ve jumped at the chance to make quiche for special occasions because: it’s actually easier to make than you think, quiche is delicious, and everyone always loves them.
This past weekend we had friends visit on Sunday morning for brunch before taking our kids swimming. So of course, as a part of the brunch I had to make quiche. I was experimenting with a new recipe and everyone thought it was delicious! Even my picky three year old and the babies gobbled it down. My friends asked me to share the recipe so here it is.
Ingredients:
- 4 eggs
- 1/2 cup heavy cream
- 1 TBSP of avocado oil (or olive oil if you prefer)
- 1 cup of chopped rainbow chard stems (chop them like celery – if you don’t have rainbow chard available, you can use chopped spinach)
- 1/2 cup of a leek, finely sliced
- 8 ounces of cherry tomatoes
- 1/4 cup diced green onion
- 1 cup shredded mild cheddar cheese
- 1/2 cup diced cooked bacon (about 4 strips cooked and diced)
- 1 pie crust (or you can make your own, see this recipe)
Instructions:
Preheat the oven to 425F
Slice the cherry tomatoes into thin slices, remove the seeds, and set aside. Slice the green onions and add them to the tomatoes. Slice the chard stems and the leek.
In a skillet in medium-high heat, heat the oil and saute the chard stems and leek until they are tender. Remove from the heat. (NOTE: if you are using chopped spinach instead of chard, only saute the leek).
In your pie crust, spread an even layer of the chard and leeks. Add a second layer of the tomatoes and green onion and a third layer of the bacon.
In a separate bowl, beat the eggs and the cream together. Gently pour the egg mixture over the veggies and meat in the pie crust.
Top the eggs with the shredded cheese.
Place the quiche in the oven and bake for 15 minutes at 425F. Reduce the temperature to 350F and bake for an additional 20-25 minutes, until the center of the quiche is firm. Allow to cool for 10 minutes before serving.
