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Friday, October 18, 2019

When everyone is home for the holidays, the number of hours spent relaxing with the family is, unfortunately, in inverse proportion to the number of hours spent in the kitchen. And this year, between the turkey, the latkes, the brisket and the pumpkin pie, I am less inclined to hit the stove first thing in the morning when the troops want breakfast. They want eggs; I want a chance to wake up and a second cup of coffee. So this week, I’m including breakfast in the make-ahead portion of the menu.

This rich, satisfying quiche will keep for several days in the refrigerator and makes breakfast a breeze. I use layer cake pans instead of pie pans as they hold more custard and make a heartier breakfast quiche.

The following recipe will make two pies; it’s always surprising how hungry everyone seems to be the morning after an enormous family dinner!

What You Need:

2 unbaked piecrusts, either your favorite recipe or the rolled, prepared kind

10 large eggs

1 cup regular or low fat sour cream

1 ½ cups whole milk or combination of half and half and whole milk

¼ tsp nutmeg

½ tsp pepper

¼ tsp cayenne pepper

2/3 tsp salt

½ cup snipped chives

2 cups sliced Yukon gold potatoes, sautéed (leftover, cooked potatoes are also perfect)

2 cups leeks, cut into half inch strips, sautéed until cooked and slightly golden

2 cups onions, sliced into thin rings and cooked down to a golden-brown, carmelized stage

2 cups brie, cut into ½ inch pieces

1 cup Monterey Jack cheese, cut into ½ inch pieces

olive oil for sautéing

non-stick cooking spray

2 layer cake pans

What To Do:

Preheat oven to 375 degrees. Spray the interior of the pie dishes with non-stick cooking spray and line with the piecrusts. In a large, non-reactive bowl, beat the eggs with the salt. Add the nutmeg, pepper and cayenne, making sure they are thoroughly distributed. Add the sour cream, then the cream or milk. Add the snipped chives. Distribute half the cheeses on the bottom of the crusts. Layer the potatoes on top of the cheese. Add the leeks and onions, then the rest of the cheese. Pour half the custard on top of the ingredients in each pie dish. Bake for about 45 minutes or until the center is set. Cool, cut into four or six pieces, cover with foil and refrigerate. Reheat in a 375 degree oven, uncovered for about 15 minutes. You can also heat one piece at a time in the microwave. Since this quiche has a rather high fat content, it should take less than two minutes to microwave.

Enjoy the holidays! And a leisurely, second cup of coffee!

By Lisa Reitman-Dobi