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Posted by on Apr 10, 2009 in brunch | 2 comments



One of my favorite meals to go out for is brunch. Nothing like having breakfast at a waterfront restaurant in this city and enjoy the view and a delectable meal.

If you are planning a brunch at home this weekend or any other weekend one of my favorite items to serve is quiche. It also makes a fantastic dinner with a great salad. The recipe itself is so simple and then the filling is up to your creativity.

1 premade pastry shell, or pastry
1 litre creamo
8 eggs

Fillings of your choice, see suggestions below.

Line the quiche pan with the premade rolled pastry or use a unsweetened deep dish. Add fillings chopped up. Mix eggs and cream together and mix well. Season with salt and pepper. Pour over fillings until the pastry is full. Bake at 375’F approx until quiche is set. Can be served at room temperature or warm.

Filling ideas…..
smoked salmon, cream cheese and dill
ham, peppers, mushrooms and Swiss
bacon, caramelized onions and blue cheese
asparagus and Swiss
spinach, roasted peppers and chevre (or feta)
prosciutto, sundried tomatoes and boursin
ham, leek, mushroom and cheddar
zucchini, bacon and Gruyere
potato, smoked salmon and chevre

Really anything goes here. Let me know your favorite combinations.

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  1. Trac,
    Thanks for the great list of quiche fillings! I feel like running into the kitchen and making one right now. One question – what is creamo? 10%, 18% or 35%?

  2. 10%, used to make it with 35% but find the 10% works just as well and lightens it up at bit!