A Breakfast Quiche + A Holiday Giveaway
As you get ready for overnight holiday guests or if you are traveling and would like to contribute with meals, here's a great hearty breakfast to share. And it's vegetarian. Although if you are not vegetarian, go ahead and add some crunchy bacon or cook it on the side for those who are meat eaters. I recently had the chance to collaborate with Arla Dofino to share with you one of my favorite breakfast recipes for the holidays and it includes a delicious fontina cheese. Quiche is such a great idea as you just throw in all the ingredients and you can sit back and enjoy the company of your guests, or start mixing mimosas or bloody marys for brunch. Find the recipe below. And before I forget, let me share with you what I love about the Arla Dofino brand. Their cheeses are naturally good from farm to fridge, free of added hormones and preservatives, and crafted with quality, natural ingredients in an environmentally friendly way.And just in time for the holiday season, Arla Dofino has offered to give a beautiful selection of products {see them listed below} to a lucky reader. See instructions below on how to enter the giveaway.Giveaway: Happy Havarti Holidays Breakfast Holiday Pack from Arla DofinoThe prize pack is a $60 value and will include:- Crate & Barrel mixing bowl- Anthropologie whisk- Crate & Barrel cheese grater- A coupon for one free Arla Dofino product- Set of Arla Dofino recipe cardsTo qualify to win the prize pack, you must:1. Visit the Happy Havarti Holidays Breakfast Prize Pack Giveaway Pinterest Landing Page and follow Arla Dofino on Pinterest.2. Go to the Happy Havarti Holidays board and select a favorite breakfast recipe.3. Leave a comment here with the recipe link {from your Pinterest} and paste it in the comments section explaining why you picked it, along with your email.A winner will be selected from the comments section at the end of day on December 16, so please leave a comment with your email and follow the rules above.Recipe: Spinach-Mushroom and Fontina Quiche1 refrigerated pie crust (half of 15-ounce package)2 tablespoons (1/4 stick) butter2/3 cup chopped shallots (about 3 medium)5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved5 large eggs2/3 cup half and half1/3 cup whole milk1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 teaspoon freshly grated or ground nutmeg2 cups of baby spinach1 1/2 cups (packed) coarsely grated Arla Dofino Fontina cheese (about 7 ounces), divided1. Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.3. Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese, spinach, and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.4. Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.Feel free to share your favorite Arla Dofino breakfast recipes across your social channels and using #HavartiHolidays. I'm excited to see them!This post is sponsored by Arla Dofino. Thank you for supporting the brands I love and that make A DOSE OF PRETTY happen. All expressions and opinions are 100% my own.