A Lovely Little Quiche

In my town, St. Patrick’s day is a pretty big deal.  On the Saturday closest to St. Pat’s, there is a large parade downtown, streets are blocked off, and drinking in the streets is encouraged.  It’s quite the party with upwards of 10,000 people (often drunkenly) celebrating. Naturally, I’m always a participant in the revelry.  And, knowing I’ll have a busy day of drinking ahead of me, I like to make sure I have a big breakfast to start the day right.  For the Noon parade, I often have a few friends over for breakfast, Bailey’s and coffee, and Bloody Mary’s around 10 am to begin the festivities.  This years breakfast included a green onion and sun-dried tomato quiche, sausage, bacon, roasted potatoes, and cinnamon rolls.

Green Onion and Sun Dried Tomato Quiche

  • 1 pre-made frozen deep pie shell
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1 cup grated cheese
  • 1 bunch green onions, white and some of the green part, sliced
  • 1/4 cup sun dried tomatoes, sliced thin
  • 1 tablespoon butter

Pre-heat oven to 350 degrees

Melt butter over medium heat in pan on stove.  Add green onions and sun dried tomatoes and saute about 5 minutes, or until nicely cooked down.  Season with some salt and pepper.

In a medium sized bowl, whisk together eggs, milk, heavy cream, and cheese.  Season with salt and pepper.

Add tomato-green onion mixture to frozen pie crust and spread evenly over bottom of crust.  Pour egg mixture into pie shell.

Set pie shell on sheet pan and place in oven.  Cook about 35 minutes or until golden brown and quiche feels fairly firm in the middle (no longer jiggly).

Remove from oven and let sit at least 10 minutes to allow it to finish setting up.

My notes:

  • Yes, I use frozen pie shells.  I feel like I don’t make very good pie crusts, and I pretty much avoid it at all costs.  It takes a pretty special occasion for me to make one from scratch…and I can’t think of anything in about 5 years that I deemed special enough to make one.
  • For the cheese for this recipe, I just used what was in my fridge, which ended up being Parmesan and Pecorino Romano.  If I would of had cheddar or Swiss, I probably would have thrown that in, too.
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