When J and I were in Paris, we were treated to an amazing authentic French dinner in which the opening course was a fluffy flakey quiche! It was so scrumptious! We have been wanting it again! So for Valentine’s Day I decided to make a special breakfast and try to make a quiche! This was not planned, so I just went with what I had in the refrigerator. I was pleasantly surprised that it turned out to be so delicious! Another recipe I need to blog so I won’t loose it! 🙂
Ingredients:
1 can refrigerated crescent roll dough
shredded cheese (I had parmesan and a Mexican blend so that’s what I used)
(my fillings, but you can sub whatever your heart desires!)
1/2 Green bell pepper
1/2 sweet onion
1 C. cooked ham (lnchmeat)
4 eggs
1/3 C. milk (I used skim)
garlic powder
Salt & Pepper
Start with the dough by working it into a circular shape. You want to try to simulate a pie dough shape. This is kind of a pain, so just do enough to cover your pie dish and not leave any holes.
Place the dough into a greased pie dish and press along the bottom and sides. Just like a pie.
Put a layer of cheese in the empty crust. Use as much or as little as you want! I was trying to keep this more health conscious, so I used just under a cup.
Dice up your pepper, onion and ham…or whatever ingredients you are using! This is what I had in the fridge, so it’s what I used. But you could use spinach with feta, bacon and sausage, just ham and cheese…what ever you want! Think of it like an omelette….if it’s good in an omelette then it will likely be good in a quiche! The total of your fillings should be about 2 cups. I started with a half a pepper and a half an onion, but I did not use it all.
Layer your filling into the pie pan on top of the first layer of cheese. Then sprinkle with garlic powder, salt and pepper.
Now for the eggs! I just love whisking up some eggs! I don’t know why!
Crack 4 eggs into a bowl and whist together with 1/3 cup of milk. You could probably substitute with 1 whole egg and 5 egg whites, or some egg substitute….maybe a cup and a half and no milk.
Pour the egg mixture over the other ingredients. You may need to shake the dish a bit to fill in the nooks and crannies.
Then you will top with another layer of cheese! I used the same amount as the first layer.
This cooks in the oven awhile so we need to protect the crust from burning. If you don’t have a handy silicone crust cover like mine, you can just cover with some tinfoil. My crust ended up browning anyway, so I kept the cover on for the duration of cooking. However, in the last 10 minutes of cooking, you should look at your crust and decide if it needs more browning. If so, you can uncover it for the remainder of the cooking.
This will cook in a 350º oven for 40 minutes.
It will be golden, firm, and smell amazing!
Let it sit a minute or two before cutting into it, then use a serrated knife to cut it onto pie wedges.
Fluffy and delicious! I love the flavor that using buttery crescents adds! This is a better-for-you version since most quiches are made with heavy cream. This is a wonderful versatile recipe to use for those special days that calls for a special breakfast, or for a nice Sunday brunch! Heck, you could even use this for a dinner! I hope you enjoy! 🙂
Tuck & Sundry 
There are many types of quiche in France! Quiche Lorraine is made with bacon, but what my cousin made would have been quiche au jambon et fromage (ham and cheese)! 🙂
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