Quiche

This quiche recipe isn't like any other I've used before. It's based off of Avery Ruzicka's "Perfect Blue Cheese Quiche with Whole Grain Crust" recipe found here. I like it hot, cold, and at room temperature. It's perfect for a filling meal, or potluck.

It's important to use whole milk, instead of low fat.

You can substitute other cooked meats, cheeses, and vegetables for variations. Saute all the vegetables in butter, just like the onions.

Use the crust in Avery's recipe, or your favorite.  I like the Pillsbury refrigerated, ready to roll out and bake, pie crust.

Avery's crust recipe:
1 stick plus 7 Tbsp. chilled unsalted butter, cut into 1/2-inch cubes
1 3⁄4 cups plus 1 Tbsp. (8 3/4 oz.) all-purpose flour
1⁄4 cup plus 3 1/2 Tbsp. (2 1/4 oz.) whole wheat flour
1⁄4 cup plus 3 1/2 Tbsp. (2 1/4 oz.) spelt flour
1 1⁄4 tsp. kosher salt
1 1⁄2 tsp. apple cider vinegar

Filling:
1 cup cooked diced ham
1/4 lb sliced or shredded Munster or Gruyere cheese
1/2 cup grated Asiago or Parmesan cheese
1/4 cup finely diced sweet onion OR 2 Tbsp dehydrated chopped onion
1 tsp butter
2/3 cup heavy cream
2/3 cup whole milk
1/4 cup flour
3 large eggs + 1 egg yolk
1 tsp kosher salt
1/2 tsp freshly ground pepper

Place pie crust into a round cake pan, or a 9" pie pan.  NOTE: If using a refrigerated pie crust, leave 1/2" overhang. It will shrink significantly. Prick the bottom of the crust and blind bake for 10 minutes at 450 degrees.  Remove from the oven and set a side. Reduce oven  heat to 300 degrees.

Finely dice, or grate the sweet onion. Melt 1 tsp butter in a heavy skillet on medium low heat. Add the onion, and cook until slightly brown, stirring occasionally.

Spread the Munster or Gruyere in the bottom of the pie crust. If using slices, break them up.  Add the ham, onions, and Asiago or Parmesan cheese.

Place the cream, milk, flour, eggs, salt, & pepper in a blender or food processor.  Blend until thoroughly combined and smooth. Pour into the pie crust.  Bake 1 to 1 1/2 hours until set and lightly browned. Remove from the oven and allow to cool at least 20 minutes before serving. 

Serves 6-8 

Cast Iron Skillet Crustless Quiche....Keto Friendly

1/2 onion, diced

large handful asparagus, slice small = about 1/2 cup sliced

1/2 bell pepper, diced

1/2 cup bacon bits (optional)

1/2 cup cooked smoked sausage, diced (lil smokies, keilbasa, cheddar dogs, etc)

1 Tbsp butter

pinch salt 

6 eggs

1 cup heavy cream

4 dashes of Mrs. Dash original seasoning

pinch salt

pepper

2/3 cup feta cheese, crumbled

1/3 to 1/2 cup sharp cheddar or other flavorful cheese, grated 

Preheat the oven to 350 degrees. In a large cast iron skillet over medium low heat, or other oven proof pan, saute the onions and bell peppers in butter until the onions are softened. Add a pinch of salt, asparagus, bacon, and sausage. Saute until the asparagus is bright green. In a bowl, whisk the eggs and cream. Stir in the Mrs. Dash, pinch salt, pepper, and cheeses. Pour into the skillet. Mix to combine well. Bake on the center rack in the oven 40 to 60 minutes, or until done in the center. 

Keeps in the fridge up to a week. Can be frozen after cooked. Freeze leftover onion, pepper, and asparagus for future quiches.