Yummy Fixins: Let’s do breakfast | TahoeDailyTribune.com

Yummy Fixins: Let’s do breakfast

Last year we made the decision to build a chicken coop and brought home six baby chicks. Having fresh eggs every day is such an amazing treat. Chickens are very fun to own and they are quite interesting creatures; each has their own little personality and get along great with our dog, while providing plenty of entertainment for us. During the winter their egg laying slows down, but this crazy warm weather has our girls laying more eggs than we can eat. What better way to use up a ton of eggs than a quiche?

Quiche makes a great breakfast on the go if you don’t have time to cook in the morning. Once you get the hang of making quiche, get creative with your ingredients and never make the same quiche twice! I like to make two quiche at a time, completely cool them and freeze one for later. Just make sure to defrost it in the fridge the night before you wish to enjoy it.

Muenster Mushroom Quiche


Pie Crust

1 1/2 cups flour

1/2 tsp salt

1/2 tsp sugar

1/2 cup butter

4 tbsp water


2 tbsp olive oil

1/2 onion, chopped

1 lb mushrooms, sliced


1 tbsp thyme

3 garlic cloves, diced

9 eggs

1 cup heavy cream

1/2 cup milk

1/2 cream cheese, softened

6 oz muenster cheese (1 1/2 cups)

Make the dough: Pulse together the flour, butter, salt and sugar until the butter is the size of peas. Pour in the water one tablespoon at a time, while pulsing. Once a ball starts to form remove it and form the dough into a large flat disk and wrap in plastic wrap. Refrigerate one to two hours.

Preheat the oven to 325 degrees. Heat the oil in a large skillet then add in the onions, mushrooms, thyme and a pinch of salt, cook for five minutes. Add in the garlic and cook for another five minutes or until mushrooms are tender. Remove from heat and let cool.

In a large mixing bowl, or stand mixer, mix together the eggs, cream, milk, cream cheese and Muenster, until eggs are whipped.

Remove the pastry shell and place it into a buttered, six-inch spring form pan. Roll out the dough on a generously floured surface and gently place the dough into the prepared pan, pressing the dough into the bottom of the pan. Trim off any dough that hangs over the edge of the pan.

Pour the mushrooms into the pastry shell then top it with the eggs to fill up the quiche. Sprinkle with cracked pepper. Place the pan on a baking sheet. Bake the quiche for about 90 minutes to two hours, until browned on top. Serve warm or let cool for 30 minutes and refrigerate.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call (530) 539-4504 to book your next dinner party. Let me do the cooking for you!

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