I’m not a huge fan of eggs, so it can be hard for me to use up an entire dozen eggs. One good way to do this is to make a quiche, which Dave will eat and I will nibble small amounts of. This uses up the second half of my puff pastry which I bought last week to make fun desserts with. If you don’t have puff pastry, you could always use regular pie crust instead–it would work just as well.
Really you could do any number of things with this same basic recipe–add asparagus or cauliflower, change the cheeses (cheddar, gouda, or mozzarella would be good), or make it really plain and leave out everything but the cheese and onions. This is great to serve as brunch/breakfast, but you can make it as dinner as well.
- 1 sheet defrosted puff pastry
- 4-5 eggs
- 2/3 cup shredded jack and romano cheeses
- 1/3 white onion, sliced and quickly sauteed
- 2-3 tablespoons milk
- 1+ cup frozen broccoli, defrosted and cut into bite-size pieces
- 1/3 cup kidney beans, drained
Preheat the oven to 400 degrees. Press the puff pastry into a pie tin and cut the edges off so they’re even all the way around (you can sprinkle sugar on these and bake them along with the quiche–they make a yummy dessert afterwards). Arrange the broccoli, kidney beans, and onions on the crust. Sprinkle the cheese over the top, reserving a little bit to put on top later.
In a separate bowl, combine the eggs with the milk and whisk together with plenty of salt and pepper. Pour into the pie tin–the eggs should cover everything. Sprinkle the reserved cheese on top and bake for 18-25 minutes, until lightly browned on top and delicious. Allow to cool for 5 minutes before slicing and serving.