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

Candied Jalapeno Chilis

$12.99

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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!