Here’s another recipe for those of you looking for brunch ideas for Mother’s Day. Remember the bagel bombs from a few days ago? Here’s something else you can add to your brunch menu, a quiche with sundried tomatoes and goat’s cheese. You’ve got eggs, cheese and cream mixed together and surrounded by a warm pie crust. It’s a slice of heaven! I don’t think you can go wrong. The best part? It’s easier than you think but looks and tastes like something that requires a lot of work. You’re guaranteed compliments all around!
I think quiche is one of those quintessential brunch dishes. Something about it just reminds me of a lazy Sunday morning. Maybe it’s the rich creaminess of that warm filling or the flaky, buttery crust. It’s the perfect breakfast comfort food. The beauty of quiche is that you’re only limited by your imagination. Go ahead and throw in whatever flavor combinations you like. Mushrooms, onions and cheddar cheese? Or how about ham, broccoli and swiss? Go for it! The possibilities are endless.
What are some of your favorite ingredients for a quiche?
Sundried Tomato and Goat Cheese Quiche
(Yield: 1-9″ quiche)
- 150 g pastry flour
- 50 g bread flour
- 125 g unsalted butter, cold
- 100 ml cold water
- 1 egg
- 2.5 g salt
- 50 g sundried tomato
- 75 g goat’s cheese
- 1.5 tablespoons chives
- 1/2 jalapeno pepper (optional)
- 150 ml milk
- 350 ml 35% cream
- 4 eggs
- salt and pepper, to taste
- Preheat oven to 350F
- Sift flours and salt into a large bowl.
- Cube the butter but it keep it cold until you are ready to use it. Work the butter cubes into the flour using a pastry blender or your fingers. The flour and butter will eventually take on a cornmeal-like texture.
- Make a well in the center of the dough.
- Beat the egg and a little bit of water and pour mixture into the well.
- Begin mixing the egg with the flour and add 1/2 of the water and continue mixing until thoroughly combined. If the dough is not coming together or looks dry, continue adding water a tablespoon at a time.
- Wrap the dough in plastic wrap and chill in the fridge for 15 minutes
- Once the dough has been chilled, lightly flour your work surface and roll out the dough to fit into your pan. The dough should be slightly larger than the pie tin and about 1/4″ thick.
- Place the dough into the pan and trim the excess dough from the edges, allowing for a slight overhang.
- Using your fingers, squeeze the edge of the crust together to crimp the dough.
- Bake the pie crust for approximately 15 minutes. The dough should only be a light brown color. Chill the dough completely before adding the quiche filling.
- Whisk together the eggs, cream, milk, salt and pepper.
- Chop the sundried tomato, chives and jalapeno pepper into bite sized pieces. Be sure to remove the membrane and seeds from the jalapeno.
- Thinly spread the sundried tomato pieces, chives and jalapeno pepper pieces and crumbled goat’s cheese into the pre-baked pie crust. Pour the egg and cream mixture into the pie shell carefully.
- Bake the quiche in the oven for approximately 40 minutes or until the filling appears to be set.
- Cool the quiche for about 10 minutes, slice and serve!
(Source: George Brown Baking Arts)