I have a borderline obsession with brunch. It’s my favorite meal and brunch food is one of my favorite types of food to prepare. I think brunch entertaining is the best kind of entertaining. You get to serve pretty, bubbly cocktails like mimosas and bellinis and it’s totally acceptable to serve half of the meal with store-bought items like croissants and donuts. Quiche is always a great option for the main dish and it can be served at room temperature, so there is no worrying about timing the meal perfectly to serve hot out of the oven. Less stress and more time for sipping mimosas and enjoying your guests.

I’ve made a ton of different quiche recipes over the past few years and this one is my favorite. It is creamy and bold. I mean…some of the key ingredients are blue cheese, cream and cream cheese. It’s as good as it sounds. But probably not good for you. Did I mention I ate it with a chocolate donut?

Herbed quiche with blue cheese (recipe via Martha Stewart)

Ingredients 

1 refrigerated pie crust

6 ounces cream cheese, at room temperature
2 ounces blue cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
3 eggs
1 cup heavy cream
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh mixed herbs, such as parsley, thyme, tarragon, chives, and/or oregano (I used 2 tablespoons fresh chives and 1/2 teaspoon dried thyme)
Directions 
Preheat the oven to 400 degrees.
Unroll the pie crust and press into a pie pan (alternatively you can use mini tart pans, I found that one pie crust fills 3-4 mini tart pans. I used 3 but probably could have used 4 with a bit less crust in each pan). Prick the bottom and sides of the crust with a fork. 
Place the pie pan (or mini tart pans) on a baking sheet, and bake for 9 minutes. Remove the baking sheet from the oven and set the tart pan on a wire rack to cool. 
Reduce the oven temperature to 375 degrees.
In a medium bowl, whisk together the cream cheese, blue cheese, and butter. Whisk in the eggs until well blended. Stir in the cream, milk, salt, pepper, and herbs. Pour the filling into the partially baked pie shell. Return the tart pan to the baking sheet and bake, rotating the quiche halfway through, until it is puffed and golden brown, 25 minutes. The quiche is done when a knife inserted in the center comes out clean.
Remove the tart pan from the baking sheet and set it on a wire rack to cool for at least 5 minutes before slicing. Serve hot, warm, or at room temperature.

Please note, you will have extra filling if you use mini tart pans instead of a pie pan. You can either reduce some of the milk and cream and eliminate one of the eggs so that you have less liquid or pour the additional liquid into ramekins and bake without the crust. Either option is great.  
Here are a few brunch entertaining posts and links to some of my favorite quiche recipes. Happy brunch entertaining!  
Juliet’s one year “Baby Love” first birthday party – part 1 and part 2
Oh and if you have any favorite quiche/egg bake recipes please comment and share.