January 02, 2013
My family was just here for the holidays, and this quiche recipe was originally supposed to be for my mom since she loves quiche and she is on this new paleo-diet kick. Time ran away from us though and I didn’t have time to make it for her when she was here. I of course still had to make it in the form of a Buttermilk and Garlic Quiche! The combination of buttermilk, garlic and cheese in this dish is remarkable and delicious, and besides the fact that I completely destroyed the crust, I was pretty pleased with the end result!
Ok, so let’s get one thing straight, I really really suck at making pie crust. I have no idea what I do wrong. I have tried almost every recipe in the book and it never comes out like the photos! It’s extremely frustrating. I’m not saying that it doesn’t taste fantastic, because it does. It just looks like it got mauled by a wildebeest. This is yet another example of that. It is ugly I know, but it is delicious. I would suggest using my crust recipe if you are patient enough to make it look pretty (I am obviously not), and if you want to get a tasty result. If you are looking for a shortcut, a pre made crust will work just fine =).
If you love garlic, this recipe is for you. I went a little overboard, but I love garlic. If you don’t love garlic, I would probably cut the amount in half. It is very, very garlic-y. The buttermilk, I thought was a fun, interesting twist. I love using buttermilk, especially in scrambled eggs. It really elevates the flavor of almost any dish that takes some type of milk. So, if you can make scrambled eggs with buttermilk, why not make a quiche with it too! I really think this is the ingredient that makes it so special. Be careful though. I would definitely use some regular milk as well, but the use of buttermilk helps to get away from using half and half or heavy cream which seems to be popular in quiches these days.
So let’s be honest about something else, a quiche is really just a glorified scrambled egg pie that’s baked instead of cooked in a frying pan. It’s the perfect meal for breakfast, lunch or dinner…or snack…which is how I like to eat it. If you foresee yourself getting frustrated at the crust because it can be frustrating, go ahead and use the refrigerated stuff. It tastes just fine =).
Oh and the new tea towels are courtesy of my parents and the new pie dish is courtesy of Zach’s parents. Aren’t they cute and fun?!
- 6 tablespoons unsalted butter, cold and cubed
- ½ cup almond flour
- ¾ cup all-purpose flour
- ½ teaspoon fine kosher salt + ½ teaspoon set aside
- ½ teaspoon sugar
- ¼ cup buttermilk + ½ cup set aside
- 6 strips of bacon
- 4 eggs
- ½ cup whole milk
- ½ teaspoon ground nutmeg
- ½ teaspoon fresh ground pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- 6 cloves of garlic, finely minced
- ½ cup manchego cheese, finely grated
- ½ cup gruyere cheese, finely grated
- cilantro for garnish
- In a bowl, whisk together the flour, ½ teaspoon salt and sugar. Add the mixture to a food processor combined with the butter. Pulse 10 times or until you get a coarsely crumbled dough. Turn the food processor back on, and slowly drizzle in ¼ cup of the buttermilk just until the dough comes together and begins to separate from the walls of the processor. Form the dough into a disk, cover with plastic wrap and refrigerate for at least an hour.
- After an hour has passed, preheat the oven to 350 degrees and situate an oven rack to the middle.
- On a lightly flour-dusted surface roll your dough out into a circle until it reaches about a foot in diameter. Line a pie dish with the dough and press down around all of the edges. Cut any excess dough off of the edge of the pie dish. Crimp the edges and then line the dish (dough included) with foil or parchment paper. Weigh down with pie weights, dry beans or rice and bake at 350 for 20 minutes. Remove from oven, and very carefully remove the pie weights and the foil. Place back in the oven and bake for another 20 minute or until golden brown. Remove from oven and let cool on a wire rack.
- Meanwhile, in a saute pan cook your bacon until crisp. Remove from heat and drain on a paper towel lined dish. In a large bowl, whisk together the eggs, milk and ½ cup of buttermilk. Add in the nutmeg, pepper, cayenne, ½ teaspoon of salt, onion powder and minced garlic. Whisk the ingredients together. Lastly, add in the cheeses and whisk together until blended.
- Line the edges of the pie crust with foil so it doesn’t burn, and then line the bottom of the pie crust with the bacon until covered. Pour the egg mixture on top. Bake at 350 degrees for 35-40 minutes or until the quiche is puffed up and just beginning to brown.
- Remove from oven and let set on a wire rack for 20 minutes before serving. Garnish with cilantro and serve!