Baguette Quiche
This dish is perfect for breakfast, brunch, or brinner (what I like to call a breakfasty dinner)! If you want to take it up a notch, feel free to add crumbled cooked bacon, breakfast sausage, or finely chopped broccoli. Recipe tester Samantha McKenzie said, โThe flavor was great! We all loved it and there were no leftovers! It would be great for parties, too.โ
Ingredients
- 15 oz. baguette use wheat/gluten free, if needed
- 4 eggs beaten
- 5 - 6 oz. baby spinach chopped
- 1 cup grape or cherry tomatoes halved or quartered
- 1/4 cup crumbled feta cheese
- 1/4 tsp. black pepper
- 3 Tbsp. pesto sauce store-bought or homemade, see below for homemade directions
- 1/3 cup part-skim shredded mozzarella cheese or use any variety
Instructions
- Preheat the oven to 425 degrees. Place the baguette diagonally across a large baking sheet.
- Using a small sharp knife, cut into the crust and hollow out the baguette - leaving about a ยฝ-inch border of bread (if you want, you can save the cut out bread to make croutons, see Tip below for directions).
- In a medium bowl, mix together the eggs, spinach, tomatoes, feta, and pepper.
- Spread the pesto into the inside of the hollowed out loaf and the pour the egg mixture in.
- Sprinkle the mozzarella across the top.
- Bake for 20 โ 25 minutes, or until the egg mixture has solidified and the mozzarella has become melted and bubbly.
- Remove the loaf from the oven, let it sit for 3 โ 5 minutes to set and cool slightly, and then cut into fourths. Serve immediately.
Homemade Pesto Directions
- To make delicious fresh pesto: In a blender or food processor, combine 2 cups (tightly packed) fresh basil leaves, 1 tsp. minced garlic, 2 Tbsp. pine nuts, 1/2 cup olive oil, and 1/2 cup grated Parmesan cheese. Process or blend until coarsely chopped.
Notes
Do Ahead or Delegate: Beat and refrigerate the eggs, chop the baby spinach and tomatoes, crumble the feta if necessary and refrigerate, shred the mozzarella if necessary and refrigerate.
Scramble Flavor Booster: Add ยผ cup of crumbled cooked bacon or sausage, add 1/8 tsp. crushed red pepper flakes, or serve with a hot sauce such as Tabasco.
Tip: To make fresh pesto, in a blender or food processor, combine 2 cups tightly packed fresh basil leaves, 4 cloves chopped or minced garlic, 1/2 cup pine nuts, 1/2 cup olive oil, 1/2 cup grated or shredded Parmesan cheese, 3/4 tsp. salt, and 1/4 tsp. black pepper. Blend until nearly smooth
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 450kcalCarbohydrates: 56gProtein: 21gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 180mgSodium: 1018mgPotassium: 496mgFiber: 4gSugar: 7gVitamin A: 4199IUVitamin C: 15mgCalcium: 288mgIron: 6mg
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