
Rustic Peasant Quiche

Rustic Peasant Quiche
12 servings (2 quiches)
12 servings (2 quiches)
Line two 10-inch deep dish pie dishes with pie crust; refrigerate until needed.
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.
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.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).
*If using frozen or liquid whole egg product.
(10 in.) deep-dish prepared pie crusts |
2
|
applewood smoked bacon |
8 oz.
|
leeks, thinly sliced |
Approx. 1 lb. (4 cups)
|
shallots, diced |
8 oz. (2 cups)
|
fresh asparagus, 1 in. dice |
10 oz. (2 1/4 cups)
|
eggs, beaten |
1 lb., 5 oz.* (12 large)
|
heavy cream |
8 oz. (1 cup)
|
milk |
8 oz. (1 cup)
|
nutmeg |
1/2 tsp.
|
salt |
1 tsp.
|
pepper |
1/2 tsp.
|
Gruyere cheese, shredded |
6 oz. (1 1/2 cups)
|
Swiss cheese, shredded |
6 oz. (1 1/2 cups)
|