What is a breakfast quiche called?

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

How do you serve a quiche at a buffet?

There's no right or wrong answer to this question, as quiches are great served hot or cold . Cold, they can make a fantastic light lunch on the go, are a popular dish at any buffet table and perfect for picnics.

What is a good side dish to serve with quiche?

Choose classic 'breakfast style' quiche fillings such as sausage, mushrooms and bacon. Serve alone or with a classic fruit salad or sweet berries, crunchy hash browns, any kind of homemade muffins, sauteed mushrooms, croissants or quick cinnamon rolls. Or choose from one of the great ideas below!

What do the French eat with quiche?

Quiche is traditionally served with a green salad and crusty French bread , but the sky is the limit when you start thinking of other options. Here are some ideas: A simple green salad such as arugula tossed with an olive oil and lemon vinaigrette.

Can you serve quiche at a tea party?

While sweet treats are a huge part of an afternoon tea party menu, savoury treats are equally as important. Try savoury sandwich fillers such as egg and cress, or delicious warm quiches .

Is quiche breakfast lunch or dinner?

Quiche is fantastic for lunch, dinner , Easter supper, baby showers, bridal showers, potlucks, tea parties, and so much more. It's my go-to food when I need a quick recipe that's delicious, crowd-pleasing, and adaptable to what I have in the refrigerator.

Is quiche breakfast or lunch?

With a savory, custardy filling — often speckled with all types of cheeses, veggies, and meats — and a buttery-rich crust, quiche is downright showstopping. It's the dreamiest dish to dig into for a special family breakfast, a weekend brunch, or simple lunch or dinner .

Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (2024)

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Eggs

Nealey Dozier

Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at www.dixiecaviar.com.

updated May 2, 2019

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Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (1)

Serves12

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The Key to Making Ham and Onion Quiche in a Sheet Pan

For the custard, I tripled my favorite onion and ham tart recipe and used a tip I learned from Thomas Keller to make sure there was goodness in every bite: Mix the batter in the blender to create lots and lots of bubbles to help suspend the filling ingredients instead of letting them sink to the bottom.

I’m excited to say that everything came together to create a sublime quiche — a beyond buttery crust, a creamy custard, and flavorful bursts of onion and ham. It definitely feeds a crowd, so make sure you have some hungry mouths to feed.

Tester’s Notes

Quiche for a crowd with no muffin cups to clean? Amazing! This is just right for Sunday brunches or showers for babies and brides. When party planning, I look for spots to streamline. Nealy, the post’s original author, included an intriguing tip garnered from famed chef Thomas Keller: Use a blender to aerate the custard to encourage suspension of quiche fillings. It’s a clever tip, but I’ll try it when preparing a deeper egg pie.

For this shallow sheet pan version I’m sticking to a simple whisk. Country ham and vidalia onion are classic Southern ingredients. Bacon can surely be substituted, but since the ham needs no precooking, I’ll reach for it when party prepping. Just remember — country ham is quite salty, so small pieces are ideal.

–Patty, March 2018

Country Ham and Onion Quiche

Serves 12

Nutritional Info

Ingredients

For the crust:

2 1/2 cups
all-purpose flour
1/2 cup
grated Parmesan cheese
1 1/2 cups
(3 sticks) cold, unsalted butter, cut into cubes
1 teaspoon
salt
Pinch
cayenne pepper

For the filling:

Olive oil
1 cup
diced sweet onion, preferably Vidalia
1 cup
diced country ham (or cooked bacon or pancetta)
1 cup
grated Gruyère cheese
2 cups
heavy cream
1 cup
whole milk
8
large eggs
1 tablespoon
kosher salt
Ground white pepper, to taste

For serving (optional):

Sour cream
Fresh parsley

Instructions

Make the crust: Place the flour, Parmesan, butter, salt, and cayenne in the bowl of a food processor fitted with the blade attachment. Pulse until the mixture just starts to resemble coarse cornmeal; there should still be some visible pieces of butter. Transfer the mixture to a 13x18-inch sheet pan and gently pat it evenly into the bottom (but not up the sides).
Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. Bake until the crust is pale golden-brown in color, about 20 minutes. Remove from the oven and cool while making the filling.
Make the filling: Heat a tablespoon or two of olive oil in a medium frying pan over medium heat until shimmering. Add the onions and cook until translucent and tender, about 6 to 8 minutes. Sprinkle the onions, ham, and Gruyère evenly over the baked crust.
Place the cream, milk, eggs, salt, and white pepper in a blender and blend until frothy. Skim off and discard any foam from the top. Pour the custard evenly over the onion-ham-cheese mixture.
Bake the quiche until the custard is set, 33 to 38 minutes. Remove from the oven and allow it to cool for a minimum of 15 minutes, or wait to serve at room temperature (Thomas Keller serves his chilled). Cut into 12 large rectangles or small squares; serve with a dollop of sour cream and garnish with sprig of Italian parsley for color if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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