Rustic Peasant Quiche

Rustic Peasant Quiche

Yield: 12 servings (2 quiches)


  • 2 (10 in.) deep-dish prepared pie crusts
  • 8 oz. applewood smoked bacon
  • Approx. 1 lb. (4 cups) leeks, thinly sliced
  • 8 oz. (2 cups) shallots, diced
  • 10 oz. fresh asparagus (2 1/4 cups), 1 in. dice
  • 1 lb., 5 oz.* (12 large) eggs, beaten
  • 8 oz. (1 cup) heavy cream
  • 8 oz. (1 cup) milk
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 6 oz. (1 1/2 cups) Gruyere cheese, shredded
  • 6 oz. (1 1/2 cups) Swiss cheese, shredded

*If using frozen or liquid whole egg product.


  1. Line two 10-inch deep dish pie dishes with pie crust; refrigerate until needed.
  2. Heat oven to 400° F. In a large nonstick pan, cook then dice bacon, reserving 1/4 cup bacon drippings. Remove and cover bacon dices.
  3. 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.
  4. In a bowl, blend eggs, cream, milk, nutmeg, salt and pepper.
  5. 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.
  6. Bake for 50-60 minutes until golden, puffed, cooked throughout and knife inserted in center comes out clean. Serve immediately.

Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).


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