The Perfect Brunch Quiche

20131123_083435Brunch is a time to indulge. Put down the parfait. Say no to bran muffins. Kick back with a mimosa and full plate and enjoy yourself.

I love quiche. The eggy middle. Buttery crust. Cheese. Just everything I love in one bite. This is one of my favorite quiches to make and it’s a great quiche to make for your friends who aren’t accustomed to bold breakfast dishes. The green onions add a little pizzaz, but aren’t overwhelming, while the mild Mozzarella offers a great melty texture.

1 pie crust rolled out, placed in a pie tin.
5 eggs
2/3 cup half and half
3 stalks green onion
1 cup frozen hashbrowns (can used leftover cooked potatoes diced as well)
1 cup shredded Mozzarella
a few ounces sharp cheddar (varies)
1/2 tsp granulated garlic
salt and pepper
olive oil
6 mushroom slices (optional)

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My mom has a great pie crust recipe. You can find it here. I made my dough the night before, let it chill, and got it to halfway to room temperature before I rolled it out. Just put it in your pie tin and then use your fingers to create a crimped edge. I sort of squeeze my thumbs together with dough in the middle. Once the pie dough is ready, set it aside.

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Preheat the oven to 350 degrees. Start by heating the hash-browns in a pan with a little oil. Get them warmed through.

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Next, rough chop your scallions and placing them in a bowl.

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Add the eggs. Beat them with the scallions. Next, add the half and half and beat together.

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When everything is incorporated, throw in the garlic powder, and a few grinds of the salt and pepper. Add the Mozzarella cheese.

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Once everything is mixed, add the hash-browns and combine everything.

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Pour into the pie crust. You can add the mushrooms on top if you want for a little decoration, or leave as is. I chose to add them for this breakfast.

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Bake for 30-40 minutes, or until the middle is cooked all the way through. To test this, jiggle the quiche. If the middle moves, it isn’t done. Take a grater and grate about 2-3 ounces of sharp cheddar on top while the quiche is warm. You want it to melt into your beautiful eggy pie. And voila! Brunch is served.

I have another quiche recipe using puff pastry. Check it out here.

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