Brunch for a bunch is easy when you make a large pan of quiche to feed the hungry crowd.
Maybe you don't have pie tins, or maybe you just want to make a whole lot of quiche for a bunch of friends. Whatever the reason, a large, 9x13 pan is a great way to bake a quiche.
9x13 Pan of Quiche Recipe Ingredients:
- 3 cups milk
- 6 eggs, beaten
- 1 package frozen spinach, thawed and drained
- 2 cups shredded cheese (I like using emmentaler)
- 1 onion, diced
- 1 teaspoon salt
- ground pepper (to taste)
- 1/4 t ground nutmeg
This is the recipe I usually use, but let me just say that you can improvise on this recipe in all sorts of ways, and it'll still be wonderful. Try feta or cheddar cheese instead of emmentaler, or throw in some sausage or bacon. Be inventive, and add what you like!
Line your 9x13 pan with parchment paper. This isn't strictly necessary, but it helps the entire quiche come out cleanly.
Roll out pie crust to fit in the pan. This is my favorite pie crust recipe, plus my favorite vodka technique for a tender, perfect crust. When I'm making quiche, I just eliminate the sugar.
Mix filling ingredients, and pour into unbaked crust.
Bake at 375 degrees Fahrenheit for about 50 minutes, or until a knife or skewer stuck in the center of the quiche comes out cleanly.
Let the quiche stand for at least 15 minutes after removing from the oven to set. You can also freeze the cooked quiche, and it thaws and crisps up again beautifully in the oven later.
Breakfast for 25 people in a flash! I love easy brunch.