Food on Friday: The incredible, edible quiche


By Julia Westhoff

I don’t know how it happens that about 75 percent of my columns feature breakfast foods, but here I am again! And the truth is, I don’t really even like quiche. But this quiche…my god…this quiche.

My sister-in-law Kim Shelton made this quiche for our brunch party last week, and it was so good we’re having it again for Easter brunch. It’s the mother of all quiches. No wait, scratch that. It’s the baby of all quiches. It’s what would happen if regular quiche and cheesecake got together and had a baby. And it’s a showstopper.

This quiche, brought to you by The Pioneer Woman, uses pie crust, caramelized onions, cheese, bacon and eggs, baked in a deep dish tart or pie pan. Add a light salad and some fruit on the side and you’ve got the best Easter brunch anyone could ask for. Recipe is here.