It has taken me years – years – to get to a point where I consistently make the effort to eat breakfast.
The morning meal and I have just never been bosom buds. In the mornings, I am not really that into cooking. I just to burn everything I tried to cook before noontime (fortunately, I have conquered that problem). I’ve never really been a cereal girl. I used to love oatmeal, but an unfortunate incident involving a medication that I refused to take killed my taste for that, so I don’t crave it any longer.
Honestly, if it wasn’t for my kids, I would probably have never really bought into the “most important meal of the day” stuff.
Fortunately, I have discovered a few foods that are good in the morning … to me at least. Pancakes, English muffins with delish cheese, tomato jam and an over-easy egg can be a great treat. And any style of eggs can be a good thing in the morning too.
But I prefer easy. Before 11 am, easy trumps all else.
Fortunately, quiche, as fussy as it sounds, is actually really easy. It’s, at most, 10 minutes hands-on (less if the veggies are already cooked) and then completely hands-off until it comes out of the oven.
This recipe makes a quiche that is fluffy like a souffle, like little eggy clouds of cheese and broccoli when you bite in. It also reheats really well in the oven, keeping the crust crunchy.
- 1 frozen pie crust
- 1 cup shredded sharp cheddar cheese
- 2 cups broccoli florets, boiled until tender (psst! save time and use leftover ones from last night's dinner)
- 5 large eggs
- 1 cup skim milk
- 1 tsp salt
- a dash of pepper
- Preheat the oven to 375 degrees and set the frozen pie crust on a baking sheet.
- Spread the cheese in the bottom of the pie crust and evenly distribute the broccoli on top of the cheese.
- In a medium bowl, whisk together the eggs, milk, salt and pepper, until completely combined.
- Pour the egg mixture into the pie crust, evenly distributing it.
- Place the pie crust on the baking sheet into the oven and cook for 40-45 minutes, until cooked through. You can test its doneness by sticking a knife in the center. If it comes out clean, then the quiche is done.
REHEATING: This heats up well in the oven - 350 for 5-10 minutes. Check it frequently.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.