A full flavored, deliciously moist and creamy quiche for the cheese connoisseur!
Serving Size: 1 quiche serving 2-4
1 pre-made pie crust
3 large eggs
½ cup whole milk
¼ cup heavy cream
3 ounces blue cheese (we used Bayley Hazen from Jasper Hill Farm)
2 heirloom tomatoes, thinly sliced
3 Tbsp olive oil
Blake Hill’s French Onion with Rosemary Jam
Preheat oven to 350°F and set up to pre-bake the pie crust by lining it with parchment paper and adding rice, beans or pie weights (to prevent bottom of the pie from rising or the sides collapsing). Bake crust for 10-15 minutes and then let cool
Add sliced tomatoes and crumbled blue cheese to pre-baked pie crust. In a bowl, whisk eggs, milk, and 3 Tbsp Blake Hill’s French Onion with Rosemary Jam together and pour this mixture over the pie crust’s ingredients
Add extra cheese on top and finish with small dollops of French Onion with Rosemary Jam and small pieces of remaining sliced tomatoes. Return to oven for 30-40 minutes, until the crust is brown and edges of the quiche are set but the middle still jiggles
Serve while hot and Enjoy!