Breakfast Quiche + Rosemary Crust

>> Wednesday, April 24, 2013

I've tacked the word "breakfast" onto this tasty quiche recipe, but it's really appropriate no matter the time of day. Or year, for that matter. I have some more spring-like recipes coming up, it's just been a tough transition from all the comfort dishes I've been making.

Let's dive right in . . .

individual servings made easy using a muffin tin!

What you'll need for the crust . . . 

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon fresh or dried rosemary
  • 1/2 cup cold Earth Balance
  • 2/3 cup almond milk 

What you'll need for the egg mixture . . .

  • 5 large eggs
  • 1/2 cup shredded cheddar
  • 1/2 cup red or green peppers, chopped 
  • 1/2 cup onions, diced
  • Salt and pepper to taste
  • 2 tablespoons almond milk 

Method . . .

  1. Preheat your oven to 425 degrees F. Lightly grease the cups of your muffin tin and set aside.
  2. In a food processor, pulse together the flour, baking powder, salt, and butter/Earth Balance until it becomes coarse meal.
  3. In a bowl, mix with the almond milk until just combined. Do not over-mix.
  4. On a lightly floured work surface, divide into 12 equal pieces of dough. Roll into balls and then flatten or roll flat. Press into the muffin tin cups as you would pie crust.
  5. Gently whisk together all ingredients for the egg filling. Then distribute into the cups, making sure to leave some space at the top for expansion (if you fill them too much, they will spill out and make a mess of your oven, I know this from experience!)
  6. Bake for 20 to 25 minutes, until eggs are set and lightly browned. Let cool before serving.
  7. Serve immediately or can be refrigerated for a few days and eaten warm or cold.

If you'd like to freeze these guys for a convenient grab + go, simply:
  • Let quiches cool completely. This part is important when freezing most things. I even place mine in the refrigerator to make the process faster. 
  • Wrap individually in plastic wrap and then place in a large freezer bag. Choose your freezer spot carefully so they aren't crushed. 
  • Consider defrosting first in your refrigerator when it's time to re-heat -- though they can be reheated from a frozen state. 
  • Also consider topping with aluminum (if reheating in the oven) so they don't brown too much. Choose microwave setting carefully to avoid hot spots.
Oh, and please top liberally with hot sauce. My favorite lately always is Sriracha Hot Chili Sauce. It goes especially well with eggs fried in coconut oil. And on pizza. Anything, really.

Any suggestions? Hot sauce is my favorite condiment!

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