We’re delighted to welcome back Jad from New South Food Company. Jad specializes in gourmet southern dishes with a New South twist, and we’re thrilled to have another one of his recipes for you today. Take it away, Jad!
I love making quiches for Sunday brunch. Not only does this recipe yield a silky, creamy quiche but it’s also very flexible with ingredients. This is a great recipe to help clear out your vegetable bin before your next grocery trip. Just make sure you maintain the milk, cream and egg ratio.
If bacon and broccoli aren’t your speed, here are some other great additions:
- 1 9" pre-made pie crust
- 2 cups whole milk
- 2 cups heavy cream
- 6 eggs
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon kosher salt
- 2 cups diced bacon
- ½ cup diced onion
- 1 cup broccoli slaw
- 1 tablespoon fresh thyme, chopped
- 1 cup shredded gruyere cheese
- Pre-heat oven to 325ºf
- Coat a deep 9" cake pan with non-stick spray and line pan with pie crust making sure the crust comes all the way to the top of the pan.
- Heat milk and cream in pan over medium heat until it comes to a simmer and turn off heat.
- Render bacon in saute pan on medium heat till almost crispy. Remove bacon with slotted spoon and reserve. Discard most of the bacon fat but leave a little in the pan.
- Add onions, slaw to the pan with small amount of bacon fat and sauté for 5-6 min until browned.
- Combine bacon and vegetables and add to pie shell.
- In a blender combine heated milk/cream, eggs, nutmeg and salt. Blend in batches 2 separate batches for 1 minute. You want a frothy mixture which will give the quiche it's silky texture.
- Carefully pour egg/milk mixture into cake pan. If you use a 9" deep cake pan this recipe will come close to the top of the pan but will not spill over.
- Bake at 325ºf for 1 hour 15 mins.
Jad received the following Ballard Designs products to use in his post. His opinions are all his own:
- Maison Serveware
- Heirloom Serving Bowl
- Brigitte Dinnerware in White
- Linen Hemstitch Napkins in white