My Favorite Quiche Recipe
Recently I decided to make a quiche for a weekend breakfast, having totally forgot how much I love this treat! I have experimented with a few types of fillings/ combinations recently and this is the one I have been loving. My boyfriend has also been loving this one as well!
As an added bonus, this breakfast has become super easy for the days I head into the office, as I prep the ingredients the night before. When I wake up, I simply mix together and let it cook while I work out and do my other morning routine.
It is super yummy, and satisfying- and definitely keeps me completely satisfied all the way through lunch. Plus, it is a great feeling to get vegetables in first thing in the morning. Feel free to experiment, but I must point out I don’t always use a crust as I don’t want to eat that too frequently and for me it doesn’t really change my enjoyment level.
INGREDIENTS:
Eggs, 3-4
Asparagus
Onions, 2-3
Thyme, fresh if you have it
Goats Cheese
Salt & pepper, to taste
Splash of Milk
Puff Pastry crust, optional
RECIPE:
1. Cut your onions in half and then thinly slice the onions. Heat a drizzle of oil or 1 tbsp of butter and add your onions. Add a pinch of salt and a pinch of sugar. Let the onions cook for 20- 30 minutes until they are that beautiful golden-brown color.
2. Trim the ends from the asparagus. Add a pan of water with a pinch of salt with the trimmed asparagus and let simmer for about 5 minutes or until the asparagus has turned that beautiful green. Once finished, let cool (so you don’t burn yourself, feel free to cool as much as needed) and cut into bite sized pieces. I would try to drain as much water from the asparagus as you can, so it doesn’t come out in the quiche.
3. Add onions, asparagus and goats’ cheese to a bowl with thyme and mix till fully combined.
4. Add the mixture to the bottom of your pie dish.
5. In a separate bowl combine your eggs, a pinch of salt and pepper and a splash of milk. Once whisked together, add over the onion and cheese mixture.
6. Bake 25 minutes at 350.
7. Enjoy!
*If you are using a pastry I would blind bake this before adding the ingredients as a soggy pastry can really ruin the meal!
**Tools used:
Let me know if you try the recipe!
Xx Sam