Brown Butter, Sage and Parmesan Quiche

Look at me, kicking my type A to the curb. Normally I post on Mondays, Wednesdays, and Fridays. HA! It's a Tuesday! I just skipped right over Monday. Yesterday I was thinking "right, I gotta post that recipe from brunch with the ladies on Saturday." Then my inner, newly acquired Jiminy-Sloth-Cricket said "WHY? It's not like posting a day later is a big difference! It's not life or death if you post tomorrow. Take a break. Slow down on a Monday. Kick back, and post tomorrow."

He he. I love my little Jiminy Sloth Cricket. I mean seriously, are any of you gravely disappointed in me for posting a day later? Okay, some of you will feign anger to be funny. To that I say....... Thank you! You are my people! I love sarcasm! To anyone who is really truly angry...I think you might need to consider anger management, as you clearly are displacing your anger of another issue. Best of luck!

That extra sloth day has made a huge difference. I am actually feeling pretty perky....whereas yesterday you would have gotten my incredibly BITTER rant about DC traffic Saturday night. Today I'm kinda like yeah, peace, love, unicorns and puppies. Big difference! (Although, you DCists will understand, my traffic woes were due to rainbows and parades. Holy road closures, Batman!)

So here's the recipe you could have gotten yesterday, but didn't, and I'm not sorry. :) The idea for this recipe came from my having herbs coming out my ears. I've given away roughly 30 basil and 30 sage plants in the course of the last week. Every. Single. Person. that I gave a sage plant to automatically talked about loving brown butter and sage gnocchi. So, I turned that idea into a quiche of brown butter, parmesan and sage for brunch.

Love it. Happy Tuesday!

Brown Butter, Sage and Parmesan Quiche

1 and 3/4 cups flour

 ½ cup unsalted butter

1 egg

1 teaspoon cream

1/2 teaspoon of kosher salt

Put all the dry ingredients into the bowl of a stand mixer.

Cut the butter in tiny cubes. Mix on medium speed using the whisk attachment until the dough looks like coarse sand grains.

Switch to using the paddle attachment and add the egg and cream. Mix until a dough forms.

Scoop out the dough into plastic wrap and let rest in the fridge for at least 1 hour before using.

Preheat oven to 400 degrees F.

Allow to warm slightly before rolling out. Roll out to about an eight of an inch thick and transfer to a 9 inch pie dish or smaller tart shells

Bake pie shell in preheated oven for 8 minutes.

Filling: 

8 tablespoons butter

1/3 cup thinly sliced fresh sage

1 1/2 teaspoons finely grated lemon peel
4 eggs, beaten

1 1/2 cups half and half

salt and pepper to taste

1 1/2 cups shredded parmesan

Cook butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set aside.

In a small bowl, whisk together eggs and milk.

Spread 1 cup shredded cheese in the bottom of pie crust. Cover with egg mixture. Pour brown butter and sage across the top of the egg mixtures. Sprinkle top with remaining 1/2 cup shredded cheese.

Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees, and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.