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Kitchen Circus Countdown: Make Ahead Breakfast Quiches

25

November 11, 2012

Recipe: Make Ahead Breakfast Quiches with Kale and Brie

I’m getting excited. Nervous too. But mostly excited.

“Why?”, you might ask.

Make Ahead Breakfast

Make Ahead Breakfast Quiches with Kale and Brie

The countdown is officially on for my debut on the Kitchen Circus. For those of you not familiar with what I’ve gotten myself into this time, Kitchen Circus, hosted by Top Chef Master Thierry Rautureau, is a reality cooking competition featuring three home cooks who will test their skills preparing one course of a three course meal at Seattle’s renowned Rover’s restaurant. My first filming will be on Monday at my assignment session where I get given the course I’ll ultimately be making, and then my dinner is on November 20th.

I have five basic goals…not too many…and not asking too much if you ask me.

  1. Win.
  2. Don’t Trip or Fall Over.
  3. Don’t be Too Perky.
  4. Definitely be Perky Enough.
  5. Win

I’ll settle for 3 out of 5…after all, a girls got to have stretch goals.

To get ready for this event I’ve been thinking of what dishes will win the highest points for taste, presentation, and creativity. In the meantime though, life has been progressing in its everyday, not sexy, very ordinary, plain ‘ol me, sort of way.

Which is where these on-the-go breakfast quiches come in. In addition to my proclivity to planning my meals out a week in advance, in the winter I particularly enjoy taking an afternoon and doing a pile of cooking for breakfasts and lunches during the week. These mini-quiches are the perfect way to start the day, high in protein, and relatively low in calories thanks to the kale. They last beautifully all week and are best if you can reheat them in a toaster oven for 10-15 minutes, until golden.

What would you make if you were cooking dinner for 45 people at a four-start restaurant?

Make Ahead Breakfast Quiches with Kale and Brie
Makes 18 quiches

Feel free to improvise with whatever is in your fridge that you want to use up. Diced ham and parmesan, broccoli and cheddar, or sausage and mushrooms would all be great combinations.

Make Ahead Breakfast

  • 1 TB olive oil
  • 1 bunch kale, thinly chopped
  • 1/2 onion, diced
  • 4 large eggs
  • 1 1/2 cups 2% milk (you can use cream for something richer)
  • 6 ounces brie, divided into 18 pieces, rind on or off, pending your preference
  • Salt and Pepper
  • 1 sheet puff pastry, thawed
  1. Pre-heat oven to 375 and grease non-stick regular size muffin tins.
  2. In a skillet, heat the oil over medium heat, add the kale and onion, and cook until wilted and liquid released, stirring frequently about 6-8 minutes.
  3. Meanwhile, beat the eggs and milk, and add a shake salt and pepper. Set aside.
  4. On a lightly floured surface, roll the puff pastry out as thin as you can while still being able to move it.
  5. Using a 3″ round cookie cutter (or juice glass if you don’t have one), cut rounds from the pastry and gently press into greased muffin tins.
    Make Ahead Breakfast
  6. Divide the kale mixture among the muffin tins, add one piece of brie to each, and divide the egg mixture evenly among the tins.
    Make Ahead Breakfast
  7. Bake until egg is set, and pastry is golden about 25 minutes.
  8. Allow to cool, remove from tins, and store in airtight container, 5-7 days.

 


25 comments »

  1. albertocook says:

    I like this

  2. Alyssa (Everyday Maven) says:

    Kale Convert! These sound amazing. I am SO excited for you – I think your goals are spot on and I know you are going to kill it!

    • Shut Up & Cook says:

      Thanks darling!! Doing a trial-run of my dinner tonight. I’m excited to share with you what I settled on!! I think it’s going to be good.

  3. Melissa says:

    I love quiche! Looks like they’d be nice appetizers too because they’re small. Good luck with the show!

    • Shut Up & Cook says:

      Yes, they’re a great appetizer, and with the puff pastry are a breeze to put together. Taping went very well today…if only I always had a hair and make-up team following me around to make sure I look good. Ha!

  4. almostFitToEat says:

    Erina, looks fantastic. I’m going to try these – what a super idea.
    Best to you at your assignment meeting tomorrow and your dinner.

    • Shut Up & Cook says:

      Thanks lady! Good luck at your dinner tomorrow evening. I’ll keep my fingers crossed for you. Fun to bump into you the other day!

  5. Michele says:

    Could not resist these for a light supper tonight! Delicious! My very best wishes for your Kitchen Circus success and win on the 20th! I so enjoy your blog!

    • Shut Up & Cook says:

      You made them that very day?! I think that might be a first time for Shut Up & Cook, although I couldn’t say for sure. I so appreciate your kind words about my blog…truly. Love having great readers like you!

  6. Ann Mah says:

    These are adorable — and a good way to use up that leftover brie that’s been hanging out in my fridge! Break a leg at the Kitchen Circus taping!!! I can’t wait to see what you cook up (literally!)!

    • Shut Up & Cook says:

      Thanks lady! I know, I often end up with mysterious pieces of brie left over from cheese plates and what not, so this is definitely a good avenue. Assignment taping was a blast today…I know what I’ll be making next week, so now it’s just practice, practice, practice!!

  7. Allison (Spontaneous Tomato) says:

    Those look great! We make those in my house sometimes, but with broccoli and colby/pepperjack… Yours are two steps fancier. I love kale and brie… : )

    Good luck on Kitchen Circus! (I’d never heard of that… where/when does it air?)

    • Shut Up & Cook says:

      Broccoli and pepperjack sounds fabulous! More my style than kale and brie frankly, but sometimes you’ve just got to use what’s in the fridge!

  8. Hannah says:

    I’m so excited for you, Erina, and can’t wait to see what you’re cooking!! I’m confidant you’re going to crush it. 🙂

    Love these little quiches, too – so delicious and versatile.

    • Shut Up & Cook says:

      Thanks Hannah…I hope so, although frankly it’s been really cool just to make it thus far. Are you sticking around for the Holidays? Any spectacular Thanksgiving feasts coming up?

      • Hannah says:

        It sounds like you are having a terrific time!

        We will be in town for Thanksgiving. Lots of relatives are coming to visit and I love hosting Thanksgiving, so it should be a fun time. I’m sure you will be relaxing and basking in the glow of your show!

  9. Delishhh says:

    So excited for you – what an honor. These sound amazing. Let see i would probably go into my heritage and serve herring 🙂

    • Shut Up & Cook says:

      I’m all about going back to one’s heritage and am actually taking a similar approach for my amuse bouche and course. I’ll report back on how it goes!

  10. Karista says:

    We are so thinking alike these days! Just made my crab quiche muffins! Love, love these kale and brie quiche muffins. So luxurious but so delicious and might I add nutritious! Whoo Hoo! Will definitely be pinning and posting. 🙂 I am over the moon excited for you my friend! You will be spectacular. Just be the wonderful, funny, beautiful person you are and everyone will be smitten. Hugs!!

    • Shut Up & Cook says:

      Crab quiche muffins?!? Recipe please…will this be going up on your blog!

      Hope to see you soon lady….Holiday Cocktails date with the ladies perhaps?!

  11. kirsten@FarmFreshFeasts says:

    Best of luck–I hope you attain the majority of your goals (leave something to look forward to)!

    I love the idea of this recipe-I’ve blogged about using ham or prosciutto in place of the puff pastry, now I’m wondering if a wonton skin would work, too. And chard, since my farm share is giving me bags of it each week. Thank you so much for the inspiration!

    • Shut Up & Cook says:

      You can definitely use prosciutto as the crust instead…I’ve also seen people do it with thin slices of parmesan if that appeals. These are definitely a good way to use up the CSA chard, which seems to be prolific for nearly everyone. Thanks for your well wishes…fingers are crossed!

  12. elizabeth says:

    This looks like a beautiful little something to make for sleep-over guests during the holidays. Thanks! And good luck on the show!

  13. kristy @ Gastronomical Sovereignty says:

    your quiche is fabulous!! or looks it anyhow. will pin and bookmark for future use 🙂

    your assignment thing sounds stellar!! how jealous am i right now…??

    what would i make… jeeze! italian food. polenta; meat balls; baccalo; tirimisu…. it’s all easy to prep/make ahead, i make the best meatballs you’ll ever eat, and come cook time all you really have to do is essentially reheat.

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