In our apartment, brunch reigns supreme. I think I've already demonstrated my affection for lentils and passion for thick, chunky soups, but brunch ranks right there for me. One of my all-time favorite brunch dishes comes from Lakewinds Natural Foods in Minnetonka, Minnesota. The combination of spices and vegetables is delicious, and the smooth eggy custard base is decadent but not heavy.
I use a basic frozen pie crust when I make this, but you could easily substitute a homemade version (perhaps whole-wheat?).
Lakewinds Quiche
Serves 12, yield 2 quiches
Ingredients
2 pie crusts, uncooked
1/2 cup sun dried tomato
1 cup mushrooms, sliced
1/2 onion diced
1 15 oz. can artichoke hearts, quartered
1/4 teaspoon thyme
2 tablespoons olive oil
1/2 cup spinach leaves chopped
1 cup milk
3/4 teaspoon dried mustard
dash nutmeg
7 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese shredded
1/4 cup Parmesan cheese shredded
Directions
1. Defrost, bring to room temperature, and unroll pie crusts. Place each crust in a 9" pie pan and crimp edges of dough.
2. Hydrate tomatoes in a bowl of hot water for 5 minutes or until soft. Drain, cool, and cut into mediium size pieces.
3. Sauté onion, mushrooms, and thyme in olive oil until onions are transparent. Add remaining vegetables and sauté 1-2 minutes. In a large bowl, combine milk, eggs, cheeses, and spices. Whisk smooth. Add vegetables and tomatoes.
4. Pour into crusts. Bake at 350°F for 30 - 40 minutes or until the middle of each quiche is set (doesn't wiggle). Cool slightly and serve.
Variation
To make mini quiches, use a muffin pan and cut dough into circles using a cookie cutter or rim of a water glass. Use 1 pie crust per 12 mini quiches, and you will need 3 crusts (36 mini quiches) to use all the filling.
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