There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
- 1) unbaked 10″ deep dish pie crust, crimped and fluted a little higher than the pan.
- 1 1/2 cups total of shredded cheddar, parmesan and/or Swiss cheese
- 3/4 cups small broccoli florets
- 1/4 cup onions, diced small
- 1 tsp minced garlic
- 1/4 pound diced cooked ham, pancetta or bacon
- 5 large eggs
- 2 1/2 cups half & half
- 1 tsp salt, more or less to taste
- 1/4 tsp nutmeg, ground
- 2 Tablespoons fresh or dehydrated dill, minced fine
Preheat oven to 350 degrees F.
Steam broccoli and set aside.
Sauté onion and garlic together.
Spread the cheeses over the bottom of the unbaked crust, then the ham, broccoli, onions and garlic on top of the cheeses. This would also be the time to add any other veggies and/or cooked meats you want to substitute.
In a mixing bowl, using a hand-held mixer or a whisk, combine eggs, half & half, salt, nutmeg and one Tbsp dill together until mixed well.
Pour liquid over the veggies and meat very carefully so as not to disturb the fillings. Sprinkle the rest of the dill and some Mrs. Dash over the top.
Very carefully, place the quiche on a baking sheet and bake at 350 degrees F. for 45 -60 minutes, more or less, or until knife comes out clean. Cool 15 minutes before slicing.