Gouda, Bacon & Onion Quiche w/ Buttermilk Biscuit Crust

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!

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)

Then add:

1 cup chopped pork loin bacon (cooked), or bacon of your choice (cooked)

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!