Brunch Souffle Quiche

After a week or so break from blogging, I am back with some delicious recipes to share with y’all.

This Souffle Quiche was a successful accident! I was trying to “throw together” a brunch for my parents who were visiting and we only had some eggs and cheese. No meat, not a lot of veggies, but luckily a pie crust hidden in the back of the fridge. So I prepared what I thought was my basic quiche recipe. However, we were out of milk so I used whipping cream and added a couple extra eggs since I used a deep dish pie pan. The result was a fluffy and moist souffle! It was a hit and I have since made it again {and again} for my daughter who calls it “egg pie” and asks for it for breakfast often.

Hope you enjoy this tasty dish as much as we do!

Ingredients:

10 eggs
1 deep dish ready to bake pie crust
1/2 cup shredded cheese (I like a Cheddar blend or Mozzarella)
1/4 cup shredded Parmesan cheese
salt/white pepper, to taste
1/2 cup whipping cream

Directions:

Preheat oven to 375 degrees.
If using a refrigerated rolled pie crust fit it into a 9 inch deep dish pie dish and trim the edges.
In a medium bowl, whisk eggs until frothy.
Add whipping cream, salt and pepper, and then stir in shredded Mozzarella cheese.
Sprinkle with shredded Parmesan and then gently place in the oven to bake.
Bake for 30-35 minutes until egg has risen and is set and the top is golden brown.
Cut into slices and serve warm.
Delicious for dinner with a side salad or as a breakfast with fresh fruit.