Basic vegetable quiche from The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (page 469) by King Arthur Flour

  • dried herbs of your choice
  • eggs
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  • EYB Comments

    Can substitute milk or cream for buttermilk. See recipe for suggested herbs.

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Notes about this recipe

  • Eat Your Books

    Can substitute milk or cream for buttermilk. See recipe for suggested herbs.

  • michalow on September 05, 2021

    This came out great. I used about 2/3 buttermilk and 1/3 cream, and it was a good balance of tanginess and richness. I also added about a tsp of brown mustard to the custard. I put about 2/3 cup of grated gruyere on top of the crust, then a layer of caramelized onions on top of that, before adding the custard. I included sautéed kale and a diced yellow pepper in the custard. Cooking time was just right -- custard was nicely set and the crust fully cooked underneath and lightly browned on edges.

  • rionafaith on June 07, 2020

    p. 469 -- Made w/ pie crust from same book, 8oz cheddar cheese (1/3 to line crust, 1/3 mixed with with filling, 1/3 sprinkled on top), regular milk, 2c sauteed kale and radish greens, a big handful of chopped fresh dill, and a little bit of chopped leftover bacon. Tweaks for next time: possibly blind-bake crust as it was a touch soggy and use less milk to make a firmer custard. OR it may have just needed a few extra minutes in the oven -- the browned melted cheese on top makes it hard to tell doneness. Still, good base recipe open to infinite variations.

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