Kristine was generous enough to share her favorite quiche recipe with us. We’re including our substitutions for gluten and dairy free ingredients. You’ll want to use your favorite pie crust recipe and chill the dough for at least half an hour. You can also make this quiche crustless by pouring the filling into a well-greased pie pan.
We talk you through this recipe in Episode 191 of our podcast.
This recipe is for a deep dish 9″ pan so it should work for a more shallow 12″ pan.
Ingredients
½ lb bacon cooked, fat reserved
1/2 white onion (cooked until translucent in bacon fat)
½ cup mushrooms (salted lightly and dry fried – frying to let the moisture burn off – before adding to quiche)
3/4 cup heavy cream or dairy free half and half
7 call duck eggs (5-6 regular depending on size)
1tsp onion powder
1tsp garlic powder
1tsp salt
a couple turns of freshly cracked pepper
1/4 cup Asiago cheese
1/4 cup Mozarella
(cheese amounts can always be increased. Mozarella is for the melt factor. Switching out Asiago for another type is also cool.)
1 pie crust, made and ready to chill
Directions
Chill the pie crust dough for at least 30 minutes before rolling it out an lining your pie pan with it. Line it with parchment paper and pie weights or dried beans and bake it in the oven on 375°F for about 15 minutes. Remove the parchment paper and weights and poke holes with a fork in the bottom. Bake for another 7 or 8 minutes until it is golden brown
Add the custard filling first and add the mix-ins so it’s evenly distributed (the bacon, onion, & mushroom, etc.)
Place the quiche back in the 350 F degree oven for about 45-55 minutes (until the center is set.) Allow to cool for 10-15 minutes, then serve and enjoy!