Spinach, Pear and Brie Quiche

Spinach, Pear and Brie Quiche

The weekend is upon us and whether or not Easter/Passover is your thing, breakfast should always be and for that, I bring to you a Spinach, Brie and Pear quiche, which should help with that.

I have a love/hate relationship with quiche. Mom made her standard- a breakfast sausage and cheddar- regularly while we were growing up. As an adult, it’s certainly become a go-to when I have brunch guests, or company because it’s so easy to make, can be mixed up thousands of ways and is just so, so good.  My gripe with it comes from I’m generally meh about pie crust (cake>pie) and also because I don’t find it to be very filling. It needs supplementing with something else- salad, soup…something, or else more food 1 hour later.

Still it has the illusion of fancy, and because of that I’m throwing one at you for this weekend in case you celebrate Easter and in case you want the illusion of fancy without hard work.

The flavor of the day is spinach, brie and pear and we’ve even got a homemade pie crust with this one. Thanks to Joy for her wisdom on that.  Throw that together the night before and with a quick roll the whole shebang is together in less than 10 minutes in the morning.  No pre-baking the crust- yay!

Baked golden for 45 minutes, it leaves you just enough time to dress and don your bonnet for the Easter Parade.

Spinach, Pear and Brie Quiche
Serves 8
Vegetarian sweet and savory quiche
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Prep Time
1 hr
Cook Time
45 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
45 min
Total Time
2 hr
For the crust
  1. 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
  2. 1 1/2 cup all-purpose flour
  3. 2 teaspoons granulated sugar
  4. 1/2 teaspoon salt
  5. 1/3 cup cold buttermilk, plus 1-2 tablespoons if necessary
For the quiche
  1. 5 eggs
  2. ¾ cup milk
  3. 1 cup fresh spinach
  4. 1 pear, cored and diced
  5. 4 ounces brie
  6. 1 tsp salt
  7. 1 tsp pepper
Make the crust
  1. In the bowl of a food processor, pulse the four, sugar and salt to combine. Add cold, cubed butter and pulse until all is well the butter is pea sized. Do not over-pulse. Alternatively, using your fingers (or a fork), work the butter into the flour mixture. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together and moisten all the flour. Add a bit more buttermilk as needed, but make sure it is not outwardly wet. On a lightly floured work surface, dump out the dough mixture and knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour.
Make the quiche
  1. Preheat the oven to 375F.
  2. In a separate bowl, beat the eggs and the mix together to ensure all is well combined.  Add the salt and pepper.
  3. Roll the crust out to fit the pan, and to desired thickness (to your preference if you prefer a thicker or thinner crust). This crust is not pre-baked, but make sure you poke holes in the bottom with a fork. Trim the crust to fit the plate. Cover the whole bottom with spinach, followed by the pear and then the chunks of brie. Pour the egg mixture evenly over the whole quiche.
  4. Bake for 40-45 minutes until the eggs are set. The quiche may puff up in the middle, but it will level out in a few minutes. Let set 10 minutes before serving.
The Hungary Buddha Eats the World http://thehungarybuddha.com/

Written after a quick blog redesign. What do you think? Still some work to do this weekend but it’s a start.

 


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