The buttermilk biscuit crust is a great favorite of mine when throwing together quiche. It gives a lighter texture to the bottom of the quiche, and is a general favorite in my house, although they'll happily eat quiche made with a buttermilk pastry crust, too. We sometimes find kale can be overpowering in recipes, but when sauteed with shallots and peppers, it's a wonderful addition to quiche, giving more of a spinach flavor. My fabulous 4 year old cook assisted me in cooking this particular quiche all along the way. Enjoy!
Saute over medium heat until almost tender:
2 Tbsp olive oil
1-2 shallots, sliced
1/2 red bell pepper, diced
salt and pepper
Add and cook until kale is just tender/wilted:
2-3 cups diced kale, middle stem removed (washed, shaken dry is fine)
Set vegetables aside to cool a bit while you prepare the buttermilk biscuit crust.
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:
¼ cup buttermilk (from above)
Press biscuit crust in pan using plastic wrap to keep from sticking. It won't be perfect, and this is just fine! It can be too sticky if it gets too warm, so you can always refrigerate a bit to chill and then it should press into the pan a bit easier.
Spread on the crust:
1. 1/2 - 1 cup crumbled cooked bacon or thinly sliced Canadian bacon
2. 1/2 - 1 cup sliced or shredded cheese (a stronger cheddar, or something similar is nice. I used a sheep's milk gouda, but sometimes I use a sharp cheddar or yogurt cheese).
3. Spread the cooked vegetables evenly over the top of the cheese. You can use more or less of your vegetable mixture, depending on your preference.
Whisk and then pour over fillings:
4-6 eggs
1/3 - 1/2 cup milk (lactose-free works great)
salt and pepper
Bake at 425 F for 10 minutes. Lower oven temperature to 350 F and bake another 20-25 minutes, until eggs are set in the middle (it varies depending on whether you use 4, 5 or 6 eggs).
Slice and serve hot or chill and enjoy cold. Enjoy!
GF Shallot, Kale and Bacon Quiche with Buttermilk Biscuit Crust
Saute over medium heat until almost tender:
2 Tbsp olive oil
1-2 shallots, sliced
1/2 red bell pepper, diced
salt and pepper
Add and cook until kale is just tender/wilted:
2-3 cups diced kale, middle stem removed (washed, shaken dry is fine)
Set vegetables aside to cool a bit while you prepare the buttermilk biscuit crust.
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:
¾ tsp sugar or squirt honey
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 crust in pan using plastic wrap to keep from sticking. It won't be perfect, and this is just fine! It can be too sticky if it gets too warm, so you can always refrigerate a bit to chill and then it should press into the pan a bit easier.
Spread on the crust:
1. 1/2 - 1 cup crumbled cooked bacon or thinly sliced Canadian bacon
2. 1/2 - 1 cup sliced or shredded cheese (a stronger cheddar, or something similar is nice. I used a sheep's milk gouda, but sometimes I use a sharp cheddar or yogurt cheese).
3. Spread the cooked vegetables evenly over the top of the cheese. You can use more or less of your vegetable mixture, depending on your preference.
Whisk and then pour over fillings:
4-6 eggs
1/3 - 1/2 cup milk (lactose-free works great)
salt and pepper
Bake at 425 F for 10 minutes. Lower oven temperature to 350 F and bake another 20-25 minutes, until eggs are set in the middle (it varies depending on whether you use 4, 5 or 6 eggs).
Slice and serve hot or chill and enjoy cold. Enjoy!
