Broccoli-Cheddar Quiche

I always like a special weekend brunch, but especially at this time of year. Many years I've made this quiche for the holidays. It goes perfectly with warm muffins or cinnamon rolls. Put out some sliced fruit (I'm partial to sectioned grapefruit this time of year), pour fresh coffee, and there you are! Paper plates or fancy china, you have a spread fit for any celebration.

This recipe is quite forgiving, so adapt the ingredients to your family's tastes or budget. Use your favorite breakfast meat. Sometimes I use bulk sausage, sometimes I slice up an inexpensive box of pre-cooked links. You can use less meat and more veggies. You can switch up the cheddar for Swiss or colby. For a lower-fat quiche, I've replaced the cream with milk and the custard still sets.

Of course you can make your own crust from scratch, but I always use frozen crusts for quiche. "Homemade pastry for pie, ready-made for quiche" is my rule. For gluten-free quiche, you can leave the crust out altogether, or substitute a potato crust.

This recipe makes 2 quiches. And they freeze beautifully*. I freeze them unbaked, then pop the frozen quiche into a gallon zipper bag. You can also bake first, chill, and reheat later with a foil cover.

BROCCOLI-CHEDDAR QUICHE

• 2 frozen deep-dish pastry crusts
• 12 oz. cooked sausage 
• up to 2 cups cooked veggies (broccoli, spinach, onions, mushrooms...)
• 1-2 cups grated cheddar

• 10 eggs
• 1 tsp. salt
• 2 dashes black pepper
• 1 cup cream 
• 1 1/4 cups milk
• dried minced onion
• ground nutmeg

Sprinkle some of the cheddar in the crusts. Divide the meat/veggie filling between the crusts, sprinkle with minced onion and and cover with a layer of grated cheese.

Whisk eggs, cream, milk, salt & pepper. Pour into crusts. Sprinkle top lightly with nutmeg.

Bake at 350 F for 45 minutes or till set. Let set at least 10 minutes before serving.

Note:  This quiche freezes very well. Freeze before baking. Just be sure it's level in the freezer. :) You can wrap it up after it's solid. I use a gallon-size Ziplock bag. Do not thaw. Bake frozen quiche at 400 F for 10 minutes, then an hour at 350 F, or till set. You may want to cover the crust with foil to keep it from darkening.