Sunday, December 15, 2013

   I am fixing Cheddar Quiche for Christmas brunch. It is quick and easy. We serve it with spiced eggnog and fresh cut fruit. This is one of the recipes in my 2014 Christmas cookbook, entitled, Christmas Brunch, which I will be pitching to agents. It can be made the night before and placed, wrapped, in the refrigerator.

   You can also add leftovers. I've tried different variations, and all were good. The flaky pie crust and moist, fluffy eggs and cream create a wonderful Christmas experience for guests. Be ready for a recipe request.


2 8-inch deep dish pie shells, thawed and pricked with a fork (to allow air to escape)
8 large eggs at room temperature
2 cups heavy whipping cream
1/4 cup fresh chopped chives
2 teaspoons ground thyme
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees. Place one-inch foil around edges of pie crusts and set aside. Beat eggs, then add cream and beat again until smooth. Add remaining ingredients and pour into prepared pie pans. Place in oven. Bake five minutes, then turn temperature down to 375 degrees. bake ten to fifteen more minutes. Let set for five minutes before slicing. Serve with sour cream and chopped chives. Refrigerate any leftovers.

1 comment:

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Blessings in Christ,

Chef Sicily