Rosemary Lavender and Goat Cheese Crustless Quiche
Mother’s day is this Sunday can you believe it? Have you ordered your flowers? Bought your card? Made your brunch reservations? No? Well if my 6 years of restaurant work taught me anything it’s that if you haven’t made your brunch reservations yet, it might be next to impossible to get one now. But have no fear, this rosemary lavender and goat cheese crustless quiche is perfect for mom’s breakfast in bed.
What is it about breakfast in bed that makes it so much better than breakfast at the dining room table? It could be the pretty little tray. It could be the fact that the bed is so cozy. It could be that you can prop yourself up on your soft pillows while eating. Most likely though, it is the fact that someone took the time to make you breakfast in bed that makes it the best.
Last year on mother’s day I got breakfast in bed. It was nice. Wonderful actually. So wonderful it would be nice if it happened again.
Hint hint honey.
Rosemary Lavender and Goat Cheese Crustless Quiche Recipe
Ingredients:
- 7 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon lavender salt
- 1/8 teaspoon fresh cracked black pepper
- 1 teaspoon dried rosemary
- 4 ounces goat cheese crumbles
Instructions
Preheat oven to 350 degrees. Butter a 9 inch pie pan.
Whisk together eggs, milk, lavender salt, pepper and dried rosemary.
Stir goat cheese crumbles. Pour into prepared pie pan.
Bake for 25 - 35 minutes or until cooked through.
Slice and serve.
Notes
Note: If you can't find lavender salt substitute with 1 1/4 teaspoon Herbs de Provence (with lavender) and 1/8 teaspoon kosher salt. If you do this omit the dried rosemary.
Enjoy!
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Angie
May 19, 2013 at 9:43 pmHi there ~ I used this recipe in my blog post today. I really liked this quiche! Thanks. Let me know if you want me to change anything about my blogpost.
http://angiecooksinportland.blogspot.com/2013/05/crustless-smoked-salmon-spinach-quiche.html
Angie
StephenC
May 8, 2013 at 11:40 amGlad you included a sub for lavender salt. Thought I was going to have to use white salt with food coloring.
Jerry | Simply Good Eating
May 8, 2013 at 8:18 amThis quiche sounds like a wonderful dish to make for Mother’s Day breakfast. I’ll have to give this a try :)