This weekend is Mother's Day and here's a simple, quick quiche recipe to make Mom for either breakfast or brunch.  What a great way to say "I love you" then a home-cooked meal.

Enjoy!   Cheryl

 

cooked bulk sausage, crumpled bacon, diced ham or turkey, if you like meat 
sliced Vidalia onions, asparagus, spinach, tomatoes,  chopped broccoli, whatever veggie you like
8 oz. shredded cheese, colby/jack, provolone, swiss,  american, or whatever cheese you prefer
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper

and for the crust...an all ready made pie crust in a 9" deep dish pie plate sprayed lightly with either olive oil or cooking spray if you don't have a spring form pan

Preheat the oven to 375 degrees F.

 

If you choose veggies, you'll need to sautee them in 3 Tablespoons virgin olive oil till done.  In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the veggies and meat over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes.

Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges and serve!