Quiche Recipes With Buttermilk
Buttermilk quiche is a classic French egg custard tart kicked up a notch with the tang and zip of creamy buttermilk! Savory ham, cheddar, and chives, plus homemade flaky pastry seals the deal for a delicious meal.
I love custard! Cherry clafoutis, homemade lemon curd ice cream, bread pudding—I love it all! And quiche has always been high on my list of perfect meals.
I made this made buttermilk quiche with ham and cheddar, however, use whatever meat, cheese, or vegetables you have on hand. Think of the pastry and custard as a blank canvas for any flavor combinations you like!
Quiche Lorraine Recipe
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
Mix the flour and salt together in a bowl. Add the shortening and butter and rub them into the flour with your hands until the mixture is coarse and sandy with some larger bits of butter. Place the bowl in the freezer for 20 minutes for the butter to harden.
Remove the bowl from the freezer. Add the ice water to the bowl by the tablespoon and mix it with a fork. Around the 5 to 6 tablespoon mark the dough should hold together in a ball when pressed together with the fork.
Crack Chicken Quiche
Dust a work surface with flour and turn out the dough. Flour the top of the dough and gently roll it with a rolling pin. Roll the dough slightly larger than the circumference of a 9-inch/23-cm pie plate.
Gently turn the pie plate upside down on top of the dough. Use a paring knife to cut around the pie plate, leaving a 1-inch/2.5-cm border around the dish.
Gently lift the rolling pin up and over onto the pie plate and roll the dough so it drapes over the entire top of the plate. Carefully adjust the dough to center it in the pie plate if necessary.
Cheesy Spinach Quiche
Use your hands to gently and quickly pat the dough all around into the edges of the bottom of the pie plate.
Use a pair of scissors to trim any excess dough from the edges and to round out the circumference of the dough. Leave a small excess of dough hanging over the plate, about ¼-inch/5-mm to account for shrinkage in the oven.
Place the dough in a preheated oven and bake it for 20-22 minutes. While the dough is in the oven check on it periodically for puffing. You may need to poke a few extra holes with the fork in puffed up spots as it bakes.
Spinach Quiche Recipe
While the crust is baking get your filling ingredients ready. Grate the cheese, chop the ham, onion, and chives, and whisk the eggs, buttermilk, Dijon mustard, and salt and pepper.
Remove the hot crust from the oven and scatter half of the cheese in the bottom. Top the cheese with the ham, onion, and chives. Pour in the egg custard and finish with the remaining half of the cheese.
Dip a pastry brush into the egg filling along the edges and brush the egg over the exposed crust, around the entire quiche.
Fresh Corn Off The Cob Buttermilk Quiche
Place the quiche in the oven and bake it for 30-33 minutes more. Cool the quiche for a minimum of 30 minutes before slicing.
Did you make this buttermilk quiche? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Serving: 113 g Calories: 315 kcal Carbohydrates: 18 g Protein: 13 g Fat: 21 g Saturated Fat: 9 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 108 mg Sodium: 710 mg Potassium: 174 mg Fiber: 1 g Sugar: 2 g Vitamin A: 450 IU Vitamin C: 1 mg Calcium: 164 mg Iron: 2 mgA few weeks ago I really, really wanted to eat a quiche. The recipe I usually make calls for half and half which we didn’t have. We did have buttermilk, so I made the recipe with half buttermilk, half regular milk. It turns out that buttermilk makes a great substitute for half and half! Buttermilk creates a super light quiche that isn’t as rich and heavy as a traditional one. It also adds a subtle tang that enhances the final result. I actually prefer it this way!
Easy Veggie Quiche
I never really had eaten quiche until a few years ago because my mother hates most egg dishes, and she is our primary cook. I wanted to try it, so I ordered a slice at this amazing bakery, and it was SO good. I knew I had to try making it, so I used the recipe from The Complete Vegetarian Cookbook by America’s Test Kitchen. The one linked is similar, but not the same.
When making this quiche, there are so many possibilities when it comes to cheese options and fillings. I usually opt for gruyere cheese with sautéed onions and broccoli. I also have included a recipe to make your own crust, but you can definitely use a pre-made crust. If you have leftover egg mixture, pour it into a small oven safe dish and cook it with the quiche for a small crustless quiche.
Whisk ice water and sour cream together in a bowl. Process flour, sugar, and salt in a food processor until combines, about 3 seconds. Scatter frozen butter over top and pulse mixture until butter is size of large peas, about 10 pulses.
Sweet Tea And Cornbread: Crustless Buttermilk Quiche!
Pour half of sour cream mixture over flour mixture and pulse until incorporated, about 3 pulses. Repeat with remaining sour cream mixture. Pinch dough with your fingers, if it feels dry, sprinkle 1-2 Tbsp more ice water on top and pulse until dough forms large clumps and no dry flour remains, about 3-5 pulses.
Turn dough onto sheep of plastic wrap and flatten into 4-inch disk. Wrap tightly and refrigerate for 1 hour. Before rolling out, let it sit on the counter to let it soften slightly. The dough and be refrigerated for up to 2 days or frozen for up to 1 month. If you freeze the dough, make sure to thaw it before rolling it out.
Roll the dough between 2 large sheets of parchment paper to be a 12- inch circle. Remove parchment on top of dough round and flip into a 9-inch pie plate; peel off second layer parchment. Lift dough and gently press it into pie plate, letting excess hang over plate’s edge. Cover loosely with the parchment paper and refrigerate another 30 minutes.
Mushroom Buttermilk Quiche
Trim all but 1/2 inch of dough overhanging the edge of the pie plate. Tuck dough underneath itself to form tidy even edge that sits on the lip of the pie plate. Crimp dough around the edge of the pie using your fingers. Refrigerate another 15 minutes.
Preheat oven to 400 degrees. Line the chilled pie dough with parchment paper and fill with pie weights. Bake for 25-30 minutes, until pie dough is dry and pale in color. Remove parchment paper and bake for 15-20 more minutes, until bottom is lightly browned and fully cooked. Make sure the crust is still warm when it is filled.
In a medium pot, bring water to a boil. Add broccoli florets and cook for 2-3 minutes, until broccoli is bright green. Drain and set aside.
Ham And Leek Quiche Recipe
In a large pan, heat oil over medium heat. Add onion and cook for 7-8 minutes until the onion is transparent and starting to caramelize. Take off heat and set aside.
Scatter the set aside onions and broccoli evenly in the bottom of the warm pie shell. Place the shell on a baking sheet. Then pour the egg mixture into the warm shell until it is about 1/2 inch from the top.
Bake the quiche for 40-50 minutes until the top is lightly browned, the center is set but soft, and a knife inserted 1 inch from the edge comes out clean. Let the quiche cool for 1 hour before serving.
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