Ah, quiche! A dish that many reserve for chic brunches or lazy Sunday mornings. But with this tantalizing Buttermilk Quiche recipe, I promise you’ll be making excuses to whip it up anytime. Combining the tang of buttermilk, the creaminess of cheddar, and the savory notes of bacon, it’s the mouthwatering pie that’s bound to become your favorite.
Why This Buttermilk Quiche is for YOU
Let’s be real. There are countless quiche recipes out there. From the classic Lorraine to the veggie-packed varieties, it’s a dish with endless possibilities. But here’s why my Buttermilk Quiche is a game-changer:
- Tangy Twists: The buttermilk creates a lusciously tangy base that’s different from your average quiche.
- Texture Magic: That balance between fluffiness and creaminess? Nailed it!
- Flexibility: Whether you’re vegetarian, gluten-free, or dairy-free, I’ve got tweaks just for you.
Let’s Get Cooking: What You’ll Need
Kitchen Equipment:
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Sauté pan
- Measuring cups and spoons
Buttermilk Quiche Recipe Notes and Shortcuts:
- Crust Choices: While I’m all for making things from scratch, don’t shy away from a store-bought pie crust. It saves time and can still be delicious!
- Filling Frenzy: The beauty of quiche is its versatility. While I’ve shared a delightful cheddar and bacon combo, feel free to go wild with other cheeses or toss in some veggies for an added health punch.
- Blind Baking: For those who love a crispier crust, consider blind baking your crust for about 10 minutes before adding the filling.
Swaps and Variations:
- Dairy Dilemma? Swap out the buttermilk and heavy cream with almond or soy milk. Vegan cheese is a great substitute for cheddar.
- Gluten Guard: Gluten-free folks, a gluten-free pie crust works perfectly with this recipe.
- Veggie Vibes: Going meat-free? Swap bacon with sautéed mushrooms or spinach.
Storing Leftovers: The Gift That Keeps on Giving
Quiche is one of those magical dishes that taste even better the next day. Once cooled, cover your quiche with cling film or aluminum foil. Refrigerate for up to 3 days. To reheat, a quick spin in the oven at 325°F for 15 minutes should do the trick.
Buttermilk Quiche Pairing Perfection:
- Drink: A crisp white wine or a bubbly mimosa complements the flavors beautifully.
- Food: Think light! A fresh green salad or a fruit salad is perfect alongside a slice of this rich quiche.
Buttermilk Quiche Recipe FAQs:
1. Can I freeze the quiche?
Absolutely! Once cooled, wrap it tightly and freeze. It can be stored for up to 3 months. Reheat in the oven at 325°F until warmed through.
2. My quiche seems a bit wobbly in the middle. Did I do something wrong?
Not at all. A slight jiggle is perfect as it means your quiche is creamy inside. It will set as it cools.
3. Can I use this recipe for mini quiches?
Definitely! Adjust the baking time accordingly – start checking at 20 minutes.
Dive into the delightful world of Buttermilk Quiche and let it become a cherished recipe in your culinary repertoire. Remember, the joy of cooking is not just in the eating but in the sharing.
Equipment
- 1 Pie Dish
Ingredients
- 1 pre-made pie crust or homemade crust
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1 cup grated sharp cheddar cheese
- 1/2 cup diced cooked bacon or ham optional
- 1/4 cup finely chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon butter for sautéing
Instructions
- Prep Work: If using a homemade crust, prepare and roll it out. Fit it into a 9-inch pie dish, trim the excess and crimp the edges.
- Preheat your oven to 375°F (190°C).
- In a sauté pan, melt the butter over medium heat. Add the green onions and sauté until translucent, about 2-3 minutes. Remove from heat.
- In a large mixing bowl, whisk together eggs, buttermilk, heavy cream, salt, pepper, and nutmeg until well combined.
- Stir in the grated cheese, sautéed green onions, and bacon/ham (if using).
- Pour the filling into the prepared pie crust.
- Place the quiche on the middle rack of the oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
- Buttermilk: Using buttermilk gives the quiche a slightly tangy flavor and a smooth texture. Make sure your buttermilk and other ingredients are at room temperature to ensure even baking.
- Eggs: Whisk the eggs well to introduce a bit of air which helps the quiche rise a little during baking.
- Baking: Don’t overbake. The quiche should still have a slight jiggle in the center when you remove it from the oven. It will continue cooking a bit as it cools.
- Serve with a fresh green salad tossed with a light vinaigrette to complement the rich flavors of the quiche.
- Add a dollop of fresh salsa or pico de gallo on the side for a zesty kick.
- Present on a wooden board with fresh fruit like sliced strawberries or blueberries for a burst of color and a light dessert option.
- Dairy-free: Substitute buttermilk and heavy cream with dairy-free alternatives like almond or soy milk. Use vegan cheese instead of cheddar.
- Gluten-free: Use a gluten-free pie crust.
- Vegetarian: Omit the bacon/ham. You can add sautéed mushrooms, bell peppers, or spinach for added flavor.
- Personal Preference: Feel free to switch out cheddar for another type of cheese, like Swiss, Gruyère, or feta. You can also experiment with other veggies or herbs to suit your taste.
