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Quiche
This is one of our family’s weekly go-to mealtime recipes! I use this base quiche recipe and slightly modify it to accommodate the season and the end-of-the-week fridge offerings. Use a combination of Farmer’s Cheese and milk for the richest, creamiest filling and add your favorites such as bacon, feta cheese crumbles, ham, bacon, mushrooms, and/or spinach. No matter the filling combos it is always delicious baked up in a flaky homemade pie crust.
Prep Time: 10 minutes
Refrigeration Time: 40 minutes
Yield: 1; 9-inch quiche
Serves: 6-9
Ingredients
Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon white granulated sugar
- 1 stick (8 tablespoons) cold butter, cut into ½-inch pieces
Filling:
- 1 tablespoon olive oil
- 1 medium onion, sliced thin
- 1 cup sliced mushrooms
- ½ cup diced bacon, ham, turkey bacon, optional
- 1 small bunch (8-10 stalks) asparagus, cut into 2-inch pieces
- *Or, substitute 2 cups of seasonal vegetables
- 7 large eggs
- 1 (7.5 ounce) package Friendship Dairies Farmer's Cheese
- ¼ cup whole milk
- ¼ cup mixed fresh chopped herbs chives, parsley, fennel, oregano, basil
- Salt, to taste
- Black pepper, to taste
Directions
Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet.
Make the crust. In a food processor fitted with a blade, pulse together the flour, sugar, and salt. Then, incorporate the cold butter into the flour mixture by pulsing four to eight times until it resembles very coarse sand. Be sure not to overwork. The dough should stick together when pinched between your fingers.
Turn the crumbly dough out onto a clean work surface and gather it into a ball. Roll the dough into a large circle about ¼-inch thick. Fit the pie crust into the prepared tart pan or pie plate.
Place in the freezer to chill for 20 minutes or until filling is prepared.
Preheat the oven to 375°F.
Meanwhile, heat olive oil on high in a large saute pan until sizzling hot. Turn heat to medium and saute the onions, mushrooms, and bacon together. Cook until mushrooms and onion start to turn golden brown; approximately 8 minutes. Stirring and scraping the bottom of the pan periodically.
In a large bowl, whisk together eggs, Farmer’s Cheese, and whole milk until cheese is fully incorporated. Whisk in fresh herbs and season with ½ teaspoon each of salt and pepper.
Remove crust from the freezer and arrange 3/4 of the asparagus on the bottom of the crust, reserve the remaining asparagus for the top of the quiche. Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Arrange the remaining asparagus on top.
Remove the crust from the freezer.
Transfer to the oven and bake for 25 – 35 minutes or until the eggs are set in the center. Let cool 5-10 minutes before serving. Serve topped with fresh cracked black pepper and a sprinkle of salt or splash of soy sauce. Enjoy!
Rad Remix: For a gluten-free crust alternative, saute 4 cups of spinach with 1 small onion sliced in 2 tablespoons of butter until spinach is wilted. Press the spinach into the tart pan. Fill with filling and bake as directed above.
Time Saving Crust: Go semi-homemade and buy ready-made. Good for an on-the-fly alternative.
