There's so many wonderful options when making quiche. We have some friends who took over the Cheese Lady's Gouda shop here on PEI and they make the most wonderful Gouda cheese (they can now ship to the US as well as within Canada if anyone's interested) - the new name is Glasgow Glen Farms, conveniently located near my house. It's inevitable that I find uses for this wonderful variety of cheese in my cooking. Of course, you can replace gouda with any flavorful cheese you like. I find it's uses are similar to a good cheddar. And, of course, any recipe with bacon has to be delicious, right?! Enjoy!
First, make your buttermilk (or just use ¼ cup buttermilk)
In a measuring cup place:
Fill so you have total of:
Mix in a bowl:
Add and dice in with a pastry cutter:
Add and mix with a spoon, just until combined:
Press biscuit dough gently into pie pan. I find the batter tends to be sticky – spread out while pouring in the pie plate as best you can, then put a tiny bit of water on your fingertips to help. Don't worry about it being perfect - it rises as it bakes.
On top of cheese put:
Then add:
1 cup chopped pork loin bacon (cooked), or bacon of your choice (cooked)
Pour egg mixture carefully and evenly over the top of the bacon/cheese/onions. 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!
Gouda, Bacon & Onion 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 cup cornstarch
2 Tbsp cup 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. I find the batter tends to be sticky – spread out while pouring in the pie plate as best you can, then put a tiny bit of water on your fingertips to help. Don't worry about it being perfect - it rises as it bakes.
Sprinkle
onto bottom of dish:
1 cup sliced or finely chopped
Gouda cheese (The 'Cheese Lady's Gouda' on PEI is fabulous!)
On top of cheese put:
1 small onion, diced and sautéed in
1 Tbsp olive oil until tender (3-4 minutes)
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)
Salt
Pepper (be generous)
Pour egg mixture carefully and evenly over the top of the bacon/cheese/onions. 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!
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