This hearty quiche recipe comes from Fire Lake Camp farm in Paola, Kansas, where a U-pick asparagus patch draws visitors every spring. I also streamlined the crust, but if you don’t have the time to wait for a yeasted dough to rise, you can substitute a standard pie crust You can also skip the caramelized onions to save time, or substitute other fillings, as long as they’re fairly dry—excess liquid will ruin the filling’s texture, which is, after all, the most important part.
Baked with a traditional quiche filling swirled with crispy bacon and cheddar cheese, we cover the top in a tangy tomato glacé (read: ketchup), then gild the lily with a crown of roughly crushed Doritos for extra crunch and so all the other quiches know not to fuck with it.
Then, I prepare my base quiche recipe and have an assortment of veggies and other ingredients that …
If frozen, enable dough to rest at room temperature for 30 minutes before baking. Trim dough as necessary, leaving a 3/4 inch overhang. If using quiche dish or tart pan, fold overhang into dish and press sides up 1/4 inch above dish.
- When it comes to brunch — go massive or go home.
- The cheese, cream and eggs separate.
- And let’s be honest… there’s nothing worse than a soggy bottom.
- If you have time please consider making your individual pastry.
To maintain issues so easy as attainable, we’re beginning with a store-bought pie crust and loading it up with a straightforward mixture of cubed ham, cheese, and eggs. This quiche recipe is tremendous simple to adapt to your private preference– use your favorite cheeses, meat, or mess around with different seasonings. Prepare the pie crust in a 9-inch pie pan.
Handling Gluten Free Pastry
Gently stir whereas pouring over crust …