I have a great Easter brunch for you. How ‘bout that? This may be the first time I’ve had the forethought to share something with you that is seasonally relevant while also being published in a timely manner before a holiday. After a year plus, I’ve learned some things about the blogging world.
Some rules about blogging: Always have fresh flowers in your shots so people know you’re not an animal. Always have more forks or plates than you need for shoots, even when you’re the only one eating. And, of course, always have just the perfect dish whipped up a week before a holiday that you’ll then (theoretically) make again for the actual holiday. That makes sense, right?
Wrong. Don’t be fooled. As in every other recent post, I made this quiche a few weeks ago and am just getting around to putting it on the blog. So really, this is all just good luck with timing.
I’ve made variations of this quiche before (like when I posted it on this very site about a year ago), but this is by far a more decadent version. I hadn’t made a deep dish quiche before until I pulled this together for my annual Galentine’s Day party. It was a brunch this year and due to various dietary restrictions I went crazy* by overproducing egg dishes – some without cow dairy, some without gluten, some without meat. With all these different egg dishes floating around, my pie tin and my cast iron were already spoken for, leaving only my springform pan to house the quiche. So, deep dish it was.
And booooyyyyyy have I been missing out.
While I won’t make every quiche a deep dish, I will definitely be making more of them that way. It’s so rich and so right. The perfect use for my new cake stand from Food52’s provisions shop. I don’t make a lot of cakes, but dang, do I love a good quiche or frittata.
Due to my lofty goals of making approximately seventy-eight different egg dishes, I was rushing around my apartment in my raggedy night shirt until my first few guests arrived, cracking eggs into bowls, grating different piles of cheese, keeping the gluten on a separate cutting board entirely. (I’m great at hosting parties. Really, I am.) In my mad dash, I can’t guarantee I measured everything. In fact, I know I didn’t. I do know that I used the full 2 cups of cream and around the same amount of milk and it turned out perfectly. When I remade this quiche for my parents one Sunday, I cut the cream down and upped the milk on my mother’s recommendation.
Don’t do that. As you can see (after all these photos of beautiful Brussels sprouts), my second attempt was just a little runny. This quiche already has cheese and bacon and buttery pie crust. Just give in.
Pair it with a light salad and some mimos and you are all set for a beautiful lunch.
*I should note that every single friend with a dietary restriction told me not to worry, they’d find something to eat, they’d bring something, etc. I really just do this to myself, because I’m some sort of culinary masochist.
^A little runny, see?
Deep Dish Quiche
Adapted from Thomas Keller
Serves about 8 people
1 pie crust**
1 batch of roasted Brussels sprouts, fresh or leftover (I use 2-3 cups)
5-6 sliced of thick slab bacon, chopped and fried
6 large eggs
2 cups cream
2 cups milk, whole or 2%
1 cup shredded cheddar
Freshly ground nutmeg, to taste (slightly more if bottled)
Freshly ground black pepper, to taste
Kosher salt, to taste
- Preheat the oven to 325 degrees.
- Roll out the pie dough and place it in the springform pan. (See Ina do it here)
- In a bowl, beat the eggs until they’re thoroughly mixed. Add the milk and cream. Beat again. Add the salt, pepper, and nutmeg to taste. Beat again.
- Scatter half of the Brussels sprouts and bacon over the bottom of the pan. Add 1/3 of the cheese. Pour over half the egg mixture. Then add the second half of the Brussels and bacon, another 1/3 of the cheese, and the rest of the egg mixture. Scatter the last 1/3 of cheese over the top.
- Place the springform pan on a baking sheet in case of leaks and place in the oven.
- Bake for about an hour and a half until the top is pleasantly browned and the custard is just barely set in the middle. Take it out and let cool.
- Once cooled to slightly warm, lift the pan ring off the quiche, cut with a serrated knife, and rejoice. The Lord is Risen, and so is your quiche. Give thanks and tuck in.
**A note on pie crust: I’m not great at pie crust. I don’t make pies, like, ever. And when I’ve made quiche…I usually buy the frozen kind. Which is totally fine. But because of the size of this quiche, I decided to try my hand at one. The first time around was a charm and I was pretty successful in my second attempt, but it did break a bit and I did get some leakage because of it. Just heads up!