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With flowers blooming and the smell of tea olive in the air, spring has officially sprung and with it the perfect season for outdoor brunching. The classic quiche makes a savory breakfast addition, and as Culinary Institute of America grad chef Lauren Mitterer of WildFlour Pastry shares, it is simple to whip up and can be tailored to your personal taste
❶ Buy frozen piecrust or make your own and bake until the rim begins to color.
❷ Whisk three eggs, one and a quarter cups of heavy cream, and three-quarters of a teaspoon of salt together in a medium-size bowl. You can use whole milk if necessary, but cream makes the quiche much more decadent.
❸ Strain the egg mixture into another bowl.
❹ Cook the vegetables you will include in your filling to ensure an extra creamy custard. Mitterer likes to use caramelized onions, goat cheese, roasted garlic, broccoli, and extra-sharp white cheddar.
❺ Arrange your fillings in the partially baked piecrust and pour in egg mixture.
❻ Bake at 325°F for about 30 minutes, or until the center is set.
❼ Let cool and serve.