Recipe by Sue M.
This is a very tasty quiche which was inspired by a recipe from Taste of Home. It's a good way to use left over brioche bread as a crust.
- 3 large eggs, lightly beaten
- 1⁄2 medium white onion, finely diced
- 3 tablespoons finely diced red bell peppers
- 1⁄4 cup mushroom, cut 1/4-inch dice
- 1 teaspoon garlic, finely chopped (from a jar is fine)
- 1 tablespoon unsalted butter, plus
- 1 teaspoon unsalted butter, for oiling the dish
- 1 (12 ounce) can asparagus, well drained and cut across in 1/4-inch, pieces (may use fresh*)
- 1 1⁄2 cups shredded monterey jack cheese
- 2 tablespoons chopped flat leaf parsley
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 2 stale brioche buns, sliced horizontally 1/8-inch, thick (I used regular hamburger sized buns)
- 1 teaspoon Dijon mustard
- 1⁄4 cup sharp cheddar cheese, coarsely grated
Directions See How It's Made
- Preheat oven to 375°F.
- Butter a 10 inch quiche dish and place the thin slices of brioche in the bottom to cover. Brush lightly with the mustard. Sprinkle sparingly with sharp Cheddar. Place in oven while it is preheating and leave for 5 to 7 minutes. Remove and allow to cool slightly.
- I fried some bacon to serve as a side then wiped the skillet with a paper towel and added the tablespoon of butter for sauteing the onion, bell pepper, mushrooms, and garlic, about 5 minutes on medium heat; stir as needed.
- *Note: if using fresh asparagus, saute it along with the onion mixture until it is crisp tender.
- In a medium sized bowl gently whisk the eggs (no froth). Add the Monterrey Jack cheese, parsley, herbs, salt and pepper. Combine, then add the canned asparagus (if using.) Pour egg mixture over the baked brioche slices and bake for 20 minutes.
- Let it rest for 10 minutes before serving. Serve with crisp bacon slices and fresh melon.