Farmhouse Quiche

Since we have chickens (and maybe a few new chicks…oops) we usually have an overabundance of eggs. I have learned several recipes over the last two years that help us use up those eggs. This farmhouse quiche recipe is probably our favorite one. It is so quick and easy to whip up for breakfast, lunch or dinner. Even the toddler approves.

Not only does this farmhouse quiche use up plenty of eggs, but you can throw in just about any extra veggie you have on hand. We usually make this recipe at the end of the week when we realize we haven’t cooked all our produce so that nothing goes to waste. This has wound up being one of those cheap meals we like to make to save a little money and it makes such a filling meal. It calls for staple ingredients most people have on hand in their pantry and kitchen. This recipe is very versatile and many of the ingredients can be opted for something else.

Variations:

• You can easily make the pie crust with regular flour. Just use your favorite pie crust recipe. The recipe I have here is specifically for gluten free flour.
• Try swapping cheddar and parmesan cheese for something else. Or add more parmesan and less cheddar.
• Instead of bacon, you could swap with breakfast sausage or diced ham.

How to make this farmhouse quiche

1. I start by cooking my bacon, onions and greens. I sauté my bacon first until crispy. Then I sauté the onions in a little leftover bacon grease until translucent. Last, I wilt the greens in the same pan.
2. I then make the pie crust just before I need it. I whisk together the flour, xanthan gum, and salt. I then use a pastry cutter to cut in the butter until crumbly.
3. Next, I whisk together the vinegar and 1 egg until foamy. I fold that into the butter flour mixture. Using my hands, I form the pie crust into the pie pan, pressing around all of the sides and bottom so that the crust is thin and evenly distributed.
4. After the crust is finished, I add the bacon, onions and greens to the pie crust in that order. I shred my cheese and place it on top.
5. Whisk seven eggs in a bowl together with the garlic powder, salt and pepper. Slowly pour in the heavy cream and whisk until smooth. This mixture is then poured on top of the pie crust and it’s fillings.
6. Bake at 375 degrees for forty-five minutes or until cheese is browned and the pie no longer jiggles when moved.

Tips for making this farmhouse quiche

• Be sure that your butter is chilled in the freezer for at least 30 minutes. This will help when cutting it into the flour.
• After all the sautéed veggies, cheese and bacon are in the pie crust, take your fingers and almost press holes into the filling so that the egg mixture has somewhere to go when pouring it on top. I made quite a few messes before I figured this out.
• When checking to make sure it is done baking, jiggle the quiche a little. If the egg filling is moving around, it needs to go back in. There should be very little movement when taking it out of the oven.
• Placing the bacon, onions and greens on a paper towel is very important. If the fillings are too wet, the quiche will be runny after cooking.

Ingredients

Crust:

• 1 1/4 cup of gluten free 1to1 flour blend (I use Bob’s Red Mill)
• 1/2 cup of butter (1 stick), chilled and cubed
• 1/2 tsp. salt
• 1 large egg
• 2 tsps. white vinegar

Filling:

• 4 strips thick cut bacon, diced
• 1/2 yellow onion, diced
• 1 1/2 cups spinach or kale, chopped
• 1 1/2 cups sharp cheddar cheese
• 1/8 cup shaved parmesan
• 7 large eggs
• 2/3 cup heavy cream
• 1/2 tbsp. garlic powder
• salt and pepper to taste

1. Dice bacon and cook pieces until crispy. Place on a paper towel to soak up grease.
2. Reserve ½ tbsp. bacon grease to sauté the onions until translucent and then remove from the pan onto a paper towel to soak up any extra moisture.
3. Place greens in the same pan used to cook the bacon and onions and cook until wilted over medium heat. Place onto a paper towel to soak up any extra moisture.
4. Meanwhile, mix your flour and salt in a large bowl. Add in chilled butter pieces and cut with a pastry cutter or fork until pea sized crumbles are left.
5. In a separate small bowl, mix one egg and the vinegar until foamy. Next add the vinegar-egg mixture to the flour and fold in.
6. Mash the flour mixture into a pie pan to form the shape of the pan. If using a regular pie crust recipe, follow as suits.
7. Start by adding the bacon to the bottom of the crust and then layer the onions and greens on top. Sprinkle the cheddar and parmesan cheeses on top.
8. Lastly, mix the eggs, cream, garlic powder, salt and pepper together with a whisk and pour onto the pie crust.
9. Bake at 375 degrees for 45-50 minutes.

Let me know how you like this recipe and let me know of any creative filling combinations you might have used.