How To Make Homemade Buttermilk (with just 2 ingredients!)
Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes.
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Put eggs in medium bowl; mix lightly with a fork. Add buttermilk, half & half, cheeses, spinach, bacon, and spices. Mix with a whisk until well incorporated. Pour half of the mixture into each crust. Bake at 350 degrees F for 30-40 minutes or until quiche barely jiggles when shaken.
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Blind bake the pie shell - prick the bottom and sides of the crust with a fork and partially bake for 10 to 12 minutes in a preheated oven at 450°F. Remove from the oven, then reduce the oven temperature to 325°F. Cook the quiche fillings - crisp the bacon in a frying pan; remove to drain on a paper towel.
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In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust. Bake the quiche until the center is just about set, about 45-55 minutes.
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So, if you can make scrambled eggs with buttermilk, why not make a quiche with it too! I really think this is the ingredient that makes it so special. Be careful though. I would definitely use some regular milk as well, but the use of buttermilk helps to get away from using half and half or heavy cream which seems to be popular in quiches these.
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Place the eggs in a bowl and whisk them gently with a fork. In the same bowl, add the half and half, buttermilk, bacon, spinach, a pinch of salt and pepper, and the cheese. Whisk again until all ingredients are well mixed. Distribute the mixture evenly between the two crusts. Preheat your oven to 350℉.
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Stir and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes. Whisk the eggs, milk, parmesan cheese, and 1/4 teaspoon each salt and pepper together until combined. Blot and squeeze the rest of the water out of the thawed spinach.
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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.
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The ingredients in quiche are as follows: 1. Pie dough. You need butter, flour, baking powder, salt and buttermilk (or milk) for the pie dough. You could also use storebought pie dough or a store-bought pie crust. 2. Eggs. Large eggs at room temperature. Eggs are the heart of quiche. 3. Milk or Cream. This mixes with quiche to form a custard. 4.
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Use a fork to prick the dough lightly in a few places. Place the quiche pan on a baking sheet and bake for about 8 minutes. Meanwhile, prepare the filling. In a small pan, melt 3 tablespoons of the butter over medium low heat. Add the leeks and a pinch of salt, and cook until the leeks are wilted. Remove from heat.
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Remove foil. Bake 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325 degrees. Meanwhile, in a small bowl, combine eggs, buttermilk and pepper. Stir in vegetables, cheese, ham and onions. Pour mixture into hot pastry shell. Bake 40 to 45 minutes or until a knife inserted near the center comes out.
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Drain and cool before adding to quiche filling. To prepare your quiche as pictured above, peel and slice 2 large shallots, and trim one bunch of asparagus. Arrange in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake in a preheated 375°F oven for 15 minutes. Coarsely dice the roasted vegetables.
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Prepare the Filling: Increase oven temperature to 375 degrees F. Sprinkle the bacon and cheese over the bottom of the pie crust. In a large bowl, whisk the eggs until they are broken up and a little frothy. Add the salt, pepper, nutmeg, and chives, and whisk to combine.
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Reduce the heat to moderate. Add the shallots and thyme and cook, stirring often, until the mushrooms are tender, about 10 minutes longer. Season with salt and pepper and let cool. Scatter the mushrooms evenly over the bottom of the quiche Shell. In a blender, mix the milk, buttermilk and eggs and season with 1 1/2 tsp of salt, 1/8 teaspoon of.
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Line the crust with parchment paper, fill it with pie weights (rice, beans, etc.), and bake for 20 minutes. Remove the paper and weights and continue baking for 5-10 more minutes until the bottom of the crust looks dry and just beginning to show a bit of color. Remove from the oven and lower the heat to 325°F (165°C).
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Grate the cheese, chop the ham, onion, and chives, and whisk the eggs, buttermilk, Dijon mustard, and salt and pepper. Remove the hot crust from the oven and scatter half of the cheese in the bottom. Top the cheese with the ham, onion, and chives. Pour in the egg custard and finish with the remaining half of the cheese.