Alright so I know I have fallen off the blogging wagon. But I am getting back on! Between the move, a new job, the Royals winning the world series, and taking my boards (Which I passed!!!!) I have been slacking on the blog. But I have some really amazing recipes that I have been working on coming your way. It is super cold in KC which is sort of inspirational. I would prefer to stay in my apartment, with a soup simmering on the stove, curled up with a blanket on the couch. I forgot what an impact 20 degree weather has on one’s life. But I have to say, one of my favorite things to cook is soup. It freezes well, it stores well in the fridge, and it is just the perfect leftover lunch. I never get tired of it. So get your dutch ovens ready! But first… breakfast.
My husband loves this tart crust… and I had a bunch of country sausage leftover that needed to be used. So I decided to make a quiche. And as I was making it, I just kind of kept adding everything that was leftover in the fridge. A few hash browns from breakfast over the weekend, spinach nearing expiration. And of course it needed some browned onions and cheese! And for some reason, this thing is so freaking good. I also did some small quiche cupcakes for fun, but they did not turn out as well as the actual quiche. This thing is impressive. Which is why the recipe makes two. You would be sorry if you did not have a second quiche to put in the freezer for another busy day.
You can proudly serve this quiche to guests or just bake it from the freezer on Saturday when you are hungover. This tart dough is a Thomas Keller recipe that you will master in two attempts and never turn back from. It is amazing. And it is shocking how simple it is to make this recipe, and how easy it is to work with the dough. I have also subbed the cream for half and half in the past and taken the place of two eggs with 4 egg whites to lighten it up, and it was still pretty darn good. Do not be afraid to experiment. There is a reason that this is everything quiche.
I think that leeks, sweet onions, yellow onions would all be excellent in this quiche. And you can definitely use bacon instead of sausage or leave out meat entirely. Cheese is definitely flexible, I used a mix of monterey jack and cheddar because I like this combination. I always keep these two cheeses in my fridge because they are key ingredients in my staple recipes. See here, here, and here. But feel free to try something else, like a gouda that has been in your fridge a few days to long, or mix in a quarter cup of parmesan. If you don’t have hash brown potatoes on hand, leave them out. But you probably should have these potatoes in your pantry because they are just so easy and so amazing. I used cooked leftover hash browns for my quiche.
Everything Breakfast Quiche
Makes 2 x 9 inch round quiches
3 cups all purpose flour
1.5 tsp kosher salt
3 sticks chilled unsalted butter
3/8 cup ice water
1 1/4 cup cream
10 oz breakfast sausage
1 yellow onion, diced
2 cups spinach
1 cup hash browns
1 cup cheddar cheese, shredded
1 cup monterrey jack cheese, shredded
1 tsp salt
1/4 tsp Freshly ground black pepper
Make the tart shell
Place the paddle attachment on a stand mixer. In the bowl of the stand mixer, add 1 cup of the flour. Cut the cold butter into 1/4 inch dice. If using sticks, that means cutting it into 4 long strips, lengthwise, and then cutting these into 4 strips length wise, and then cutting off 1/4inch pieces.
Add the cold pieces of butter to the mixer. Beat on low-medium speed until all is incorporated. Add in the rest of the flour. Beat until the flour is just mixed in, there should be pea sized bits of butter at the largest. Add in the 1/4 cup of cold water and mix just for a few seconds until the dough comes together.
Turn the dough out onto plastic wrap. Pat into a disk and wrap tightly. Refrigerate for at least one hour. (If you refrigerate overnight, leave it out on the counter for 15 minutes before working with the dough).
Prepare a 9 inch removable bottom tart pan by placing it on a foil lined baking sheet. Roll the dough out on a floured sheet of parchment paper to 1/4 inch thick and at least 14 inches diameter. Flip it over into the tart pain, trimming the sides to an even overhang. Fold the sides over to make a double layered edge. Gently push the dough into the fluted tart pan. Cover tightly with foil and freeze for 1 hour. Repeat for second tart shell.
Make the filling.
Preheat oven to 375 degrees.
Cook the breakfast sausage in a skillet over medium heat until browned and the fat is rendered. Remove to a large bowl. Brown the onions in the leftover fat from the sausage for about 10 minutes, until translucent. Place onions in the bowl with the sausage.
In this large bowl, mix in the spinach, hash browns, salt, pepper, and cheeses. Stir in the eggs and cream until well combined.
Pour the filling evenly into the frozen tart shells. Bake each tart for 40 minutes at 375 degrees. The center should feel firm and a toothpick should come out clean. Allow to cool on a wire rack. Cut and serve.
Tart shell adapt from Thomas Keller.