The Star of Brunch

by Jan 13, 2020Food & Drink, North Brunswick, Recipes

The perfect bridge between breakfast and lunch, quiche is easy, impressive and universally loved — and this one is no exception.

It was November of this year and one of the first really cold days. My family woke slowly that Saturday morning, and for once we had nothing to do that day. Wrapped in our fuzzy blankets and wearing flannel pants, we sipped coffee and watched a Netflix movie. Before I knew it, morning was turning into noon and we had not yet eaten.

It was a bit late for breakfast, but I didn’t want to make sandwiches either. In true brunch form, I opted for a quiche. I just happened to have all the ingredients on hand for the savory pie — pastry crust, eggs, cream, cheese, meat and vegetables. I love quiche because it is versatile — it both breakfast and lunch ingredients and can be served hot or cold.

On this particular morning I was able to dig up a few items that I had leftover from a pasta dish I’d prepared in the previous days. This recipe is quick and easy to make — just combine all the ingredients and put it in the oven to puff. If there are any components of this that you don’t like or don’t have, you can certainly substitute them to suit your palate. Bacon can easily be used instead of the prosciutto, and spinach is a good substitute for the arugula. Onions can be used instead of mushrooms. Swiss or smoked Gouda would be a great replacement if you don’t like goat cheese. The key is to make sure you drain your meat and veggies so the quiche will puff in the oven.

As the aroma of the bubbling quiche wafted through the house, my family and I were eager to taste my concoction. Not only did I impress my family, I impressed myself with this one!

Print Recipe
Prosciutto, Arugula, Mushroom & Goat Cheese Quiche
Prep Time 20 minutes
Cook Time 40-45 minutes
Servings
slices
Ingredients
Prep Time 20 minutes
Cook Time 40-45 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Crisp the prosciutto in a pan over medium-high heat.
  3. When the meat is about halfway done, pour the oil in the pan and toss in the mushrooms with the prosciutto to saute.
  4. Drop the arugula on top of mushrooms and prosciutto to wilt and slightly cook down. Set the pan aside to cool.
  5. In a medium mixing bowl, beat the eggs, milk, mustard, thyme, salt and pepper.
  6. Combine the prosciutto, mushrooms and arugula into the egg mixture and pour all in a prepared pie crust.
  7. Pull apart pieces of goat cheese and drop on top of the mixture.
  8. Bake for 40 to 45 minutes. Serve warm.

Photography by James Stefiuk