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Rustic Peasant Quiche
Yield: 12 servings (2 quiches)
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Prepared pie crusts
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2 (10-inch) deep dish crusts
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Applewood smoked bacon
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8 oz. |
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| Leeks, thinly sliced |
Approx. 1 lb. |
4 cups |
| Shallots, diced |
8 oz. |
2 cups |
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Fresh asparagus, 1-inch dice
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10 oz.
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2-1/4 cups |
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Eggs, beaten
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1 lb. 5 oz.*
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12 large
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| Heavy cream |
8 oz. |
1 cup |
| Milk |
8 oz.
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1 cup |
| Nutmeg |
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1/2 tsp. |
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Salt
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1 tsp.
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Pepper
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1/2 tsp. |
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Gruyere cheese, shredded
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6 oz.
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1-1/2 cups
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Swiss cheese, shredded
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6 oz.
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1-1/2 cups
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DIRECTIONS
- Line two 10-inch deep-dish pie dishes with pie crust; refrigerate until needed.
- Heat oven to 400°F. In a large non-stick pan, cook then dice bacon, reserving 1/4 cup bacon drippings. Remove and cover bacon dices.
- Add leeks, shallots and asparagus to pan with reserved drippings. Cook over medium heat until leeks are soft and asparagus are crisp-tender, about 3-5 minutes. Cool slightly.
- In a bowl, blend eggs, cream, milk, nutmeg, salt and pepper.
- Into each of 2 pie crusts, portion half of the drained vegetable mixture. Top with half of the cheeses. Pour on half the egg mixture. Use a spatula to ensure the egg mixture is fully incorporated throughout each quiche.
- Bake for 50-60 minutes until golden, puffed, cooked throughout and knife inserted in center comes out clean. Serve immediately.
* If using frozen or liquid whole egg product.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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