Good morning, Wednesday. Do your weekday mornings look like mine? Chaotically doing your best to get out the door with matching socks and your shoes on the right feet? If not, please, let’s chat. If so, you are going to love today’s breakfast recipe. This sausage, spinach and cheddar quiche packs the protein to keep you going until lunch AND you can make it the night before. Meaning, it’s just waiting for you when you wake up. Take 20 minutes to put one together on Sunday night and you’ve got breakfast through Wednesday. Just add fresh fruit to the table and you have a healthy breakfast for your family. Congratulations! You are now Mom of the Year. Or Dad/Husband/Wife/Person that Makes Kick Ass Breakfast and Still Gets Out the Door on Time of the YEAR.
The best part about this quiche recipe is you can swap or eliminate any ingredient you like/don’t like/have in the fridge as long as you follow a simple formula. The not so secret formula is this- 6 eggs, 3/4 c dairy and whatever veggies and aromatics you like. I use whole milk because that’s what my kiddo drinks, therefore it is what’s in my fridge. You can get away with 2%, but skim milk will give you watery eggs. If this is weekend brunch and you are feeling indulgent, cream or half and half will yield a delightfully decadent version. (And if you do, please invite me. Pretty please.)
Today, I am adding these these green onions I snagged from the ranch garden this weekend. They add a gorgeous hit of freshness.
As for your protein/veggies, this is an excellent way to use up leftovers or clean out the fridge when you’ve got a random half onion, a few sprigs of leftover herbs, a hunk of cheese and the last of the bagged greens. If you have leftovers from our Flank Steak with Chimichurri-this is an excellent place to use any leftover flank steak. Just swap it for the sausage. Get creative. Add what you like. Just make sure to cook your add-ins before adding them to your quiche. Especially things like mushrooms, onions and tomatoes that give off a lot of liquid when they cook. Again, let’s avoid watery eggs.
When browning your sausage and onions, let them develop a little caramelization. All those little browned bits are awesome flavor boosters.
As for the crust, don’t tell, but making crust from scratch was a pre-kid thing. These days, I find no shame is utilizing a good quality store bought crust. If you are an over achiever and want to make your own-here is a great recipe . I applaud you.
For one last extra flavor hit, dust the top with grated parmesan. This not only adds flavor, but it gives your quiche a beautiful browned top without overcooking your eggs. Oh and here’s a tip-place your crust on a rimmed baking sheet and THEN pour in your filling and transfer to oven. Unless you just enjoy cleaning egg drips….. Happy Cooking!