Deep Dish Quiche

November 6, 2017


Author Notes: I love quiche. It's the easiest fancy food I know how to make. This time I decided to mess with the format and substitute creamy coconut milk for heavy cream. I admit to using whatever cheese is on hand. I also decided to put the crust on the bottom of a square baking dish, which felt rather adventurous. SEB Market BK

Makes: 9 servings
Prep time: 30 min
Cook time: 1 hrs

Ingredients

  • 6 Eggs
  • 1 cup Coconut milk
  • 1 cup Diced or shredded
  • 1/2 cup Chopped mushrooms
  • 1/2 cup Diced onions or
  • 4 Diced strips of bacon
  • 4 Stalks of asparagus, chopped
  • 1 Store bought pie crust
In This Recipe

Directions

  1. Separate pieces of chopped bacon and lay them flat in a frying pan. Scatter onions and mushrooms over the bacon bits and let cook over medium heat until bacon starts to brown, then stir. When onions soften, add the chopped asparagus or any other vegetables that you choose to add. Toss and then set aside to cool.
  2. Crack 6 eggs into a mixing bowl. Add the coconut milk and cheese. Stir until just blended and set aside. Preheat oven to 350°.
  3. I used a store bought crust to save time, and left it out to warm up to room temperature. After prepping the vegetables and making the egg mixture, take the dough and form a ball, then roll it out. I opted to make a square to line the bottom of a 12x12 pan, then dotted it with herbed butter.
  4. Lay the cooked vegetables and bacon on the pie crust. Pour the egg mixture over so that it covers everything evenly. Sprinkle parsley on top and pop into the oven for 45 minutes. Let cool for 10 minutes, then cut into 9 squares. Serve each square on a bed of fresh greens.
  5. *I also used herbs and spices, like tarragon, thyme and parsley as well as kosher sea salt, black pepper and red pepper flakes for taste.

More Great Recipes:
Quiche|American|French|Milk/Cream|Egg|Bacon|Make Ahead|Fall|Winter|Summer|Spring|Entree

Reviews (4) Questions (0)

4 Reviews

Nancy June 29, 2018
Is your third ingredient "diced or shredded cheese"?
 
Author Comment
SEB M. June 29, 2018
Good morning, Nancy! If shredded cheese is on hand I would use that without hesitation because my feeeling is that you get better cheese distributions. But if you just woke up or didn’t shop before hand dicing your cheese is still a delicious option. 😊 Thank you for asking!
 
Nancy June 29, 2018
Good flexibility on cutting the ingredient. <br />But/and my point is your recipe doesn't name the ingredient.
 
Author Comment
SEB M. June 29, 2018
Because that is my preference. It’s open to the resin who follows it to do what is comfortable and or expedient for them.