Sunday brunch is, quite simply, the best meal of the week. Whether heading out to a bottomless mimosa-soaked continental spread, or baking buttery pastries to serve with seasonal jams, the vast amount of food options makes me very happy. When my parents were together my dad would make quiches as a treat for us (mostly because it took so many eggs). I loved quiches and always could eat a whole one by myself. But as an adult I never made a quiche. I made a frittata when I lived in Tampa and a few times since moving back home, but never a quiche. So I had to fix that! Use a ready made pie crust to speed up the process!
Today's recipe comes from Genuis Kitchen but I made a lot of changes. I wanted something that could be simply reproduced for Sunday dinner because if I don't like spending a lot of time in the kitchen, I'm sure you're the same way. Also this version costs significantly less money! I served this for Sunday dinner to my friends and they absolutely loved it! The sweetness of the crust perfectly complimented the savoury flavours within the quiche. I was lucky to even have any leftovers. Making a quiche doesn't have to be difficult. So get the recipe after the jump and serve this at your next family dinner!
Arugula + White Cheddar Quiche
- 1⁄2 cup butter
- 1 teaspoon bottled minced garlic
- 1 small onion, chopped
- 1 cup milk
- 4 eggs, lightly beaten
- salt & pepper, to taste
- 2 cups arugula
- 12 ounces shredded white cheddar cheese
- 1 (4 ounce) jar sliced mushrooms, drained
- 1 graham cracker crust
- Heat oven to 375°F.
- In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
- Stir in 6 oz. cheddar, mushrooms, and arugula. Mix well; place into pie crust.
- In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over arugula mixture, poking holes to allow the egg mixture to seep inches.
- Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in centre comes out clean.