Lazy Sunday mornings are for sleeping in, lounging in my pjs in bed with a cup of java and a tall slice of warm egg pie. Except, I don’t usually get to sleep in as I have an eleven year old who likes to rise early, scare the crap out of me by standing all “Paranormal Activity” next to my bed before sunrise, whispering “I’m hungry”. I have given up on the fact that I will never be able to go to the restroom alone as long as my kids are living with me (the other two are 13 and 17, mind you) BUT, I CAN make breakfast ahead of time and keep it in the fridge for them to heat up without having to wake me from my dreams, damnit! OH!!!!…..and, having a quiche on hand can also make those busy mornings easier to get out the door on time. It’s not half bad for dinner either.
I eat quiche year round. I just create other variations by adding seasonal veggies and pairing them with different cheeses. Sometimes, I don’t care how much butter and heavy cream is called for in the recipe…other times, I use unsweetened almond or coconut milk instead of whole milk.
Thomas Keller’s Over the Top Mushroom Quiche recipe is the jam I suggest for you to try. In this recipe, I used unsweetened almond milk and evaporated milk instead of whole milk and heavy cream. It baked to perfection without incident from those changes. I also used a spring form pan instead of a quiche pan because this sucker is a tall one! Give it a go and have fun with it!