It’s been a few years since my husband and I hosted our first brunch. We had my in-laws over to celebrate Mother’s Day and I decided to take a chance on a couple of recipes I found on Pinterest. The quiche was the bomb.com, but the french toast casserole I made was a bust.
Luckily my in-laws still come over for meals even though I served them semi-cooked french toast and possibly could have given them salmonella. GAH! Thankfully, the quiche redeemed me. The recipe I made came from Dine & Dish.
Because it was such a hit the first time, I’ve made it at least a dozen times since then and have had so many people ask me for the recipe. My slightly adapted version is below. I add breakfast sausage to mine and use fontina cheese, plus I have a recipe for homemade crust that’s crispy and oh so flaky! So perfect for Easter brunch (or any brunch gathering for that matter).
If you’re reading this today (April 16, 2019) – I have a giveaway posted on my Instagram. Check out my latest post and stories for details on how to enter. I’m giving away a copy of The Perfect Egg. It’s one of my favorite cookbooks and it’s written by the bloggers of Spoon Fork Bacon. Seriously, this is a cookbook you’ll want to get your hands on. Best of luck to all of you!
If you end up making this quiche, don’t forget to tag your photos with #marinamakeseats.
My Favorite Quiche
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 8 tablespoons of butter, diced into cubes
- 6-8 tablespoons of ice water
- 1 pound of cooked breakfast sausage
- 1 cup of shredded parmesan
- 2 cups of fontina cheese
- 3 beaten eggs
- 10 oz of frozen spinach, thawed and drained
- 1 cup of whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
Preheat the oven to 375 degrees.
To make the pie crust, add the flour and salt to a food processor and pulse a few times to combine. Add the cubed butter and pulse until the butter is the size of peas. Slowly add the ice water a tablespoon at a time until the mixture turns into a doughy consistency. Place the dough in plastic wrap and set it in the refrigerator until it’s ready for use.
To make the quiche, combine the cooked breakfast sausage, parmesan, fontina, eggs, spinach, milk, salt and pepper in a large bowl. Stir to combine.
Roll the pie crust out on a hard, clean and floured surface. Press the dough down on the bottom and sides of a 10.5 quiche baking pan. Add the spinach, sausage and egg mixture and spread it evenly on top of the dough. Bake the quiche for 40-50 minutes until the top is golden and the quiche is cooked through.
Let is cool for 5-10 minutes before serving.