This quiche is our family’s favorite for Sabbath brunch! Because it can be made ahead of time, it is perfect for the quick breakfast time in the field. The recipe is incredibly versatile. After baking, it also freezes extremely well. If you don’t need two quiches, you can freeze one and have two Sabbath breakfasts prepared!
- 2½ cups whole wheat or whole wheat pastry flour, sifted
- Pinch or two of salt
- 2 sticks butter, unsalted (or use salted butter and omit the salt above)
- ½ cup ice water
- 10 eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1½ tsp salt
- 1 tsp pepper
- 1 cup cheese of choice
- 1-2 cups of meat and/or veggies*
- To prepare your pie crusts, whisk salt and flour together in a large bowl.
- Cut the butter into cubes and add to the flour. Using your hands, mix the butter into the flour until lumpy but combined. Bigger lumps will make it flakier.
- Add ice water to the dough a little at a time, adding just enough for it to form a cohesive dough. You may not need all of the water.
- Divide into two balls of dough and wrap in plastic wrap. Chill for about 30 minutes before rolling dough out to fit your pie pans.
- While the pie crust is chilling, prepare your filling. Whisk the eggs and add cream, milk, salt and pepper.
- Take dough out of fridge and shape into pie dishes.
- Fill pie crusts part way with the egg mixture, leaving half of the egg mix to add at the end.
- Add in your toppings of choice, then add the rest of the egg mix.
- Bake the quiche uncovered at 350˚F for approximately 45 minutes. If your quiche is still runny in the center, return it to the oven for a little big longer.
- Once it cools, the quiche can then be covered and frozen. Reheat from frozen at 350˚F for about 30 minutes. If still frozen or cold in the center, return to the oven until hot. You may want to add foil for the last 10 minutes of reheating.
*We often use leftover veggies (bell peppers, tomatoes, onions, etc.) from the fridge for our quiches, but there are a few winning combinations:
- Basic: 1 cup turkey sausage, 1 cup cheddar cheese
- Mediterranean: 1 cup feta cheese, 1 cup frozen spinach (drained and squeezed), ¼ cup sun-dried tomatoes, ¼ cup caramelized onions
- Caprese: ¼ cup tomatoes, handful of chopped fresh basil, 1 cup mozzarella cheese
I love this recipe. We often have that for Sabbath meals. Sometimes I make more so I can have it for my husband’s breakfast during the week!
—Becky Diesner (Missouri)
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