↞ recipe box start page
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
For the Savory Crust
4 oz cold, unsalted butter
6 oz all purpose flour
1/2 tsp sugar
3/4 tsp salt
1/4 cup fresh rosemary, minced fine
1/4 cup buttermilk
Cut into butter into very small pieces and freeze for 10-15 minutes. Measure out buttermilk and refrigerate.
Sift flour, sugar and salt into bowl.
Take cold butter and dump into flour, toss to coat. Dump onto work area and roll butter pieces with rolling pin. When all butter is flattened and it looks like a big shaggy mess, throw it back into the bowl and put it in the fridge for 10 minutes. Remove from fridge, make a well and pour in buttermilk. Bring dough together with hands, making sure to moisten all of the flour. It will be a big shaggy mess. Form into flat disc, wrap in plastic and put in fridge for 1 hour.
Preheat oven to 350. Roll out dough on floured surface to about 12 inch round. Line a pie plate with dough, folding and crimping edges. Line dough with parchment paper or tin foil and weigh down with dried beans, rice or baking weights. Bake 15 minutes, remove weights and liner, dock dough with a fork and bake another 15-20 minutes more or until a light golden brown. Remove from oven, set aside to cool. Meanwhile, make the filling.
For the Quiche Filling
1 recipe savory crust
2 Tbsp Butter, divided
1 large shallot, minced
1 large clove garlic, minced or grated
1 lb mushrooms, diced
6 oz spinach, roughly chopped or torn
6-7 oz. Canadian Bacon
6-7 oz. Brie
4 large eggs
1/2 cup buttermilk
1/2 cup whole milk
Salt & pepper
1/2 tsp dried basil
1/2 tsp dried Greek oregano
1 large tomato, sliced
In large saute pan on medium high heat, saute bacon for 1-2 minutes per side, or until lightly browned. Set aside to cool, then chop into large pieces. Toss into a medium sized mixing bowl.
In same saute pan, add 1 Tbsp butter, garlic, shallots and mushrooms. Saute on medium high for 8-10 minutes, or until all liquid has been cooked out of the mushrooms. Remove from pan and add to bowl with bacon in it.
In same pan (again), add 1 Tbsp of butter and saute spinach until all liquid has been cooked out. Toss in bowl with other ingredients and season with salt and pepper.
In separate bowl, mix eggs with buttermilk and whole milk. Season with salt, pepper, basil and oregano.
Line crust with half of Brie. Pour in the vegetables, then the egg. Top with slices of tomato and remaining Brie. Bake for 35-45 minutes or until center is just set. Allow to cool on a wire rack for 10 minutes prior to cutting into it.
NOTE: This quiche is excellent heated up the next day in the oven for 10-15 minutes. It’s quite large, so there were a few pieces left over, though they only lasted a day.
view more member recipes
FULLY LOADED QUICHE
view my recipes
print
save
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
For the Savory Crust
4 oz cold, unsalted butter
6 oz all purpose flour
1/2 tsp sugar
3/4 tsp salt
1/4 cup fresh rosemary, minced fine
1/4 cup buttermilk
Cut into butter into very small pieces and freeze for 10-15 minutes. Measure out buttermilk and refrigerate.
Sift flour, sugar and salt into bowl.
Take cold butter and dump into flour, toss to coat. Dump onto work area and roll butter pieces with rolling pin. When all butter is flattened and it looks like a big shaggy mess, throw it back into the bowl and put it in the fridge for 10 minutes. Remove from fridge, make a well and pour in buttermilk. Bring dough together with hands, making sure to moisten all of the flour. It will be a big shaggy mess. Form into flat disc, wrap in plastic and put in fridge for 1 hour.
Preheat oven to 350. Roll out dough on floured surface to about 12 inch round. Line a pie plate with dough, folding and crimping edges. Line dough with parchment paper or tin foil and weigh down with dried beans, rice or baking weights. Bake 15 minutes, remove weights and liner, dock dough with a fork and bake another 15-20 minutes more or until a light golden brown. Remove from oven, set aside to cool. Meanwhile, make the filling.
For the Quiche Filling
1 recipe savory crust
2 Tbsp Butter, divided
1 large shallot, minced
1 large clove garlic, minced or grated
1 lb mushrooms, diced
6 oz spinach, roughly chopped or torn
6-7 oz. Canadian Bacon
6-7 oz. Brie
4 large eggs
1/2 cup buttermilk
1/2 cup whole milk
Salt & pepper
1/2 tsp dried basil
1/2 tsp dried Greek oregano
1 large tomato, sliced
In large saute pan on medium high heat, saute bacon for 1-2 minutes per side, or until lightly browned. Set aside to cool, then chop into large pieces. Toss into a medium sized mixing bowl.
In same saute pan, add 1 Tbsp butter, garlic, shallots and mushrooms. Saute on medium high for 8-10 minutes, or until all liquid has been cooked out of the mushrooms. Remove from pan and add to bowl with bacon in it.
In same pan (again), add 1 Tbsp of butter and saute spinach until all liquid has been cooked out. Toss in bowl with other ingredients and season with salt and pepper.
In separate bowl, mix eggs with buttermilk and whole milk. Season with salt, pepper, basil and oregano.
Line crust with half of Brie. Pour in the vegetables, then the egg. Top with slices of tomato and remaining Brie. Bake for 35-45 minutes or until center is just set. Allow to cool on a wire rack for 10 minutes prior to cutting into it.
NOTE: This quiche is excellent heated up the next day in the oven for 10-15 minutes. It’s quite large, so there were a few pieces left over, though they only lasted a day.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fully Loaded Potato Casserole
by samiller426
8 medium potatoes, peeled and cut into quarters ½ cup cream cheese ½ cup sour cream ¼ cup butter ¼ cup milk 1 tsp salt ½ tsp black pepper 1 ½ cups shredded cheddar cheese, divided 8 slic
by samiller426
8 medium potatoes, peeled and cut into quarters ½ cup cream cheese ½ cup sour cream ¼ cup butter ¼ cup milk 1 tsp salt ½ tsp black pepper 1 ½ cups shredded cheddar cheese, divided 8 slic
Loaded Potato Quiche
by sgre52160
1 9-inch deep dish pie crust 1 cup frozen diced potatoes, thawed 1/4 cup cooked, chopped bacon 1 cup shredded cheddar cheese 1 green onion, sliced 3 eggs 1/2 cup milk (I used 1%) 1/2 cup sour
by sgre52160
1 9-inch deep dish pie crust 1 cup frozen diced potatoes, thawed 1/4 cup cooked, chopped bacon 1 cup shredded cheddar cheese 1 green onion, sliced 3 eggs 1/2 cup milk (I used 1%) 1/2 cup sour
view more member recipes