prep: well the night before while I was cooking my pasta meal I broiled some of the extra red peppers, and added some baby portobello mushrooms and burnt broccoli. I glazed them with extra virgin olive oil and garlic and salt and pepper and threw them in some Tupperware for the next day.
Day of making quiche.
I made my famous roasted potatoes with lipton onion soup mix, some cayenne pepper and 21 season salute from traders and go those started in the oven for our side.
While the potatoes were started to get yummy in the oven I caramelized one onion. The key to caramelizing is butter and EVOO and medium and just let them sit and become translucent and add S & P for taste and for browning I add some granulated sugar.
Quiche mixture:
Add veggies from night before.
4 eggs
1 1/2 cups of half and half
grated aged cheddar
grated pepper jack cheese
Parmesan cheese
S & P
mix in large bowl.
then I add it to the pre-bought crust. sorry folks even my mother who made the best quiche and pie in the world did not even make her own crust. then I topped the quiche off with caramelized onions and put it in a 350 degree over for about an hour and then broiled it off to get the top extra caramel and good.
When the quiche was almost done, I fried up some extra crispy bacon and crumbled it up using it to top the whole thing off. When all was done we served it with a side of fruit of strawberries and nectarines.
My one other idea to make this brunch even slightly more rich and delicious would be to top the quiche and bacon off with a dill hollandaise sauce.Please try and enjoy.
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