Broccoli & Bacon Quiche w/ Buttermilk Biscuit Crust
Heat oven to 425F. Get yourself out a pie pan.
I tend to make a full batch of buttermilk biscuits and use half for the crust and just cook the other half as biscuits. But, if you just want to make the quiche, mix the crust as follows:
First, make your buttermilk (or just use ¼ cup buttermilk)
In a measuring cup place:
1 ½ tsp lemon juice OR white vinegar
Fill so you have total of:
¼ cup milk
Mix in a bowl:
¼ cup brown rice flour
¼ cup tapioca starch
2 Tbsp cornstarch
2 Tbsp potato starch
1/8 tsp xanthan gum
¾ tsp sugar
1 tsp baking powder
¼ tsp salt
pinch of baking soda
Add and dice in with a pastry cutter:
2 ½ Tbsp butter
Add and mix with a spoon, just until combined:
¼ cup buttermilk (from above)
Press biscuit dough gently into pie pan. If the batter is sticky, put a tiny bit of water on your fingertips to help.
Don't worry about it being perfect or even. It puffs up while baking!
Sprinkle onto bottom of dish:
½ - ¾ cup shredded cheese mix
On top of cheese put:
½ - 1 cup fresh broccoli heads (not stems)
On top of broccoli put:
3-4 slices cooked bacon, chopped
Mix together in a separate bowl:
4-6 eggs (4 cooks faster, but you’ll have a smaller quiche, I prefer 6 myself)
1/3 - ½ cup milk (lactose free works great)
Pepper (be generous)
Pour egg mixture carefully and evenly over the top of the bacon. Pop in the oven!
Bake 10 min at 425F. Lower heat to 350F and cook 20-25 minutes more, until centre is set (doesn’t jiggle when you gently shake the pan).Remove from oven. Let cool 10-15 minutes before cutting. Great warm or cold! Enjoy!