Have you ever walked into your kitchen, gotten creative with an old recipe (maybe so you could use up the odds and ends in your fridge), taken the first bite of that creation, and realized that you just accidentally made something A-MAH-ZING!!? To the point that you want to stand up on your kitchen table and proclaim (if only to your husband) “I am a culinary genius!!”?
That happened to me today. It happens to me only once in a great while, and usually I can never recreate the inspired creation because I never take note of what I did. But today I had the foresight to write down the changes to the recipe right as I made them, and now I have the new recipe securely in hand.
I am beyond happy with the way this quiche turned out. It tasted light and rich, healthy and decadent, fresh and filling all at the same time. If I had come up with this recipe on purpose, I would hesitate to talk it up so much. But since I pretty much made this on accident, I will go ahead and say how I feel: This quiche may be the beginning of quiche for breakfast . . . every single day!
I used Greek Basil & Garlic olive oil to make this quiche (because I’ll admit it’s always the oil I turn to first), but I think the Roasted Garlic or Greek Oregano & Garlic olive oils or even the Genovese Basil & Roma Tomato olive oil would work well in this recipe. I’ve been using our infused olive oils in my cooking for 10+ years now, and it still amazes me how much flavor just a little bit of the stuff can add to a dish. It can really make an old recipe taste new again. If you’ve made a quiche or eggs with a different one of our oils and it turned out well, please comment to let me (and everyone who reads this) know so we can all add a little variety to our daily breakfast quiche!
Greek Basil & Garlic infused olive oil
1 9-inch pie crust, pressed into a 9-inch pie pan
¼ c. red onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cloves garlic, minced
12-15 mushrooms (try baby portabellas), diced
1/4 lb smoked deli ham, sliced
1/4 lb Swiss cheese, cubed
1/2 c cream
Salt & pepper
Preheat oven to 350 degrees. To a large skillet heating over medium-high heat, add 2-3 Tbsp infused olive oil (enough to coat the bottom of the pan and then a little bit more). Add the onion and bell pepper and sauté until softened slightly (3-5 minutes). Add garlic and mushrooms. Season with salt and pepper and continue to sauté another 5-7 minutes, until vegetables are tender.
Add the ham to the pie crust, spreading evenly across the bottom. Spoon in the vegetables over the ham, and then spread the cubed cheese evenly across the vegetables. In a large bowl, whisk together the eggs and cream, about 1 tsp salt, and ½ tsp pepper. Pour over the ham, vegetables, and cheese and bake at 350 degrees for 40 minutes. Let the quiche sit for 15 minutes to finish firming up before serving. Enjoy!