I love serving something eggy on Christmas morning. At our house, Christmas eve and the rest of Christmas day involve a substantial amount of sweet treats, so starting the day with a savory & veggie-heavy dish seems like the right way to go.
Most years I make this strata, a platter of roasted vegetables and some fresh fruit. But over the last few months I’ve become somewhat obsessed with this quiche recipe, and thus must break tradition this year and make it on Christmas morning.
By no means is this quiche healthy, but man is it good! I make a couple of alterations, because the nutritionist in me can’t help herself:
- Saute the veggies in 1 Tbsp butter or olive oil instead of a whole stick of butter
- Swap half & half out for the heavy cream – though I must say, using the heavy cream is kind of worth it!
- Use Black Forest ham (I like Fork in the Road brand) instead of bacon, to make it a little less greasy.
You can add any veggies or swap around ingredients as you like. I’ve turned this quiche into all sorts of different quiches and it comes out perfectly every time.
Oh, and I almost always use a store-bought pie crust – I like Trader Joe’s or Whole Foods brands.
Here’s the recipe, from The Pioneer Woman herself.
Samuel JefferyDecember 16, 2013 at 8:18 pm
My Mom used to make me a quiche whenever I came home around Christmas. I always associate this dish with the festive season. The one you’ve made looks absolutely delicious.
Amelia WinslowDecember 16, 2013 at 9:57 pm
CindyDecember 24, 2016 at 5:30 am
Any tips on how to get the store bought crust so beautifully into the tart pan? It looks challenging!
Amelia WinslowJanuary 2, 2017 at 1:14 pm
Hi Cindy, my crusts are never perfect – I just press them in so some areas on top are a little crispy. But quiches made in a tart pan are so deep that it doesn’t really matter – there’s so much filling to distract! 🙂