Who says that that quiche is only for breakfast. Treat the kids to a savory meal for breakfast, lunch or dinner with this crustless quiche recipe from the kitchen of Ryan Abney, a local wife, mother and small business owner of her own event planning company.
- 1 1/2 Tbsp. fine bread crumbs
- 1 cup chopped onion or shallots
- 1 cup diced cooked ham or firm tofu (1/4 pound)
- 1 Tbsp. unsalted butter
- 1 (8 ounce) packaged shredded Swiss Cheese or Mild Cheddar (2 cups)
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 10-inch quiche dish or 10-inch glass pie pan
- Preheat the oven to 425 degrees, place the cooking rack in the middle.
- Butter quiche pan, then sprinkle with breadcrumbs.
- Cook onions with ham (or tofu) in butter in a heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in a quiche dish, then evenly sprinkle cheese on top.
- Whisk together eggs, cream, milk and 1/2 tsp. pepper and pour over cheese. Bake until the top is golden and the custard is set in center, 20-25 minutes.
- Cool slightly before cutting into wedges.
Note: This recipe makes 4 to 6 servings. Hashbrowns and fruit make great accompaniments.
Where to eat breakfast for dinner
If you decide on having dinner out right after school and before extracurriculars, try Commonwealth Café, 300 Hamilton Row, Birmingham. For breakfast all day, try Honest John’s, 488 Selden St., Detroit.
Handpicked by Ryan Abney
Ryan Abney is a wife,mother and small business owner of her own event planning company. She says breakfast for dinner is a big deal in her house. Follow her at ryan-abney.com or @raeventdesign on Instagram.
Handpicked is a section in our bi-monthly magazine where we feature local and influential parents, and ask them to share bits of fun, inspiration and cool finds for you. Know someone that would love to contribute? Email us at firstname.lastname@example.org.