Candied Jalapeño & Pickle Quiche
Deliciously crisp veggie quiche is the perfect fresh, spicy accompaniment for Sunday brunch or a summer barbeque party!
Serving Size: 1 quiche serving 2-4
For quiche crust:
12 ounces all-purpose flour
6 ounces unsalted butter, cold
2 egg yolks, lightly beaten
1/2 tsp sea salt
For quiche filling:
4 eggs
2/3 cup whole milk
1/3 cup cream
3 ounces arugula, baby spinach mix
3 ounces cheddar, grated
Blake Hill's Garden Pickles
Blake Hill's Candied Jalapeños
Instructions
1
So Easy to Make…
2
Preheat oven to 350°F; chill 6 Tbsp blend of Blake Hill’s Garden Pickle and Candied Jalapeño brines until almost frozen
3
Sift flour & salt into large bowl; thinly slice butter, toss in flour mix, and use fingertips to create pea-size crumbles, retaining flecks of butter for a flaky crust
4
Mix in yolks, then chilled brine - enough to bind dough but not make sticky; with minimal kneading, shape dough into a disk, cover in plastic wrap & refrigerate at least 30 minutes
5
Roll out dough and line 9-inch pie dish; prick dough with fork, fill w/pie weights & bake for 10 mins; remove weights and bake for 5 minutes until golden, then cool
6
Dice half-jar each of Blake Hill’s Candied Jalapeños & Garden Pickles and add into bottom of quiche with salad leaves, tossing to evenly combine
7
Whisk eggs with milk, cream & half the cheese, & pour over greenery; top with remaining cheese, extra pickle slices, & bake 40-50 mins until crust is golden brown & edge of quiche sets & middle jiggles. Cool, slice and Enjoy!