Spicy Fresno Chili & Pulled Pork Quiche
Not all treats are sweet! This savory and spicy quiche is nearly the easiest dish you’ll make.
Serving Size: 1 quiche serving 2-4
1 pre-made pie crust
3 large eggs
½ cup whole milk
¼ cup heavy cream
8 ounces pulled pork
3 ounces shredded cheddar cheese (we used Cabot Farmhouse Reserve Cheddar)
Handful of microgreens
Blake Hill’s Fresno & Thai Spicy Chili 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 microgreens and pork to pre-baked pie crust. In a bowl, whisk eggs, milk and heavy cream together and pour this mixture over the pie crust’s ingredients
Add cheese on top and finish with generous dollops of Fresno & Thai Chili Jam. Return to the 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!