The Best Quiche Recipe With Pastured Eggs
Starting your day off with a delicious and nutritious breakfast doesn’t have to be complicated. Our pastured eggs are farm fresh, high quality, and work perfectly in a quiche (and if there is one recipe that shows off a truly good egg, it's quiche). The flavor, the color, the richness come straight from the egg, which is why this is one of our favorite ways to use pastured eggs. The deep golden orange, rich, and flavorful yolk from our eggs doesn’t compare to a grocery store egg.
This recipe is simple: a buttery crust, caramelized onions, good cheese, and a silky custard. From there it's adaptable; throw in whatever vegetables or meats that are in your kitchen or keep it classic. Either way, the eggs are the star.
Simple Farm Fresh Quiche
Serves 6
Ingredients
4 pastured eggs
1 cup heavy cream
½ cup whole milk
1 cup shredded gruyere or cheddar cheese
1 pie crust (store bought or homemade)
1 yellow onion, thinly sliced
1 tbsp butter
½ tsp salt
¼ tsp black pepper
1 pinch nutmeg
Instructions
Preheat your oven to 375°F. Press your pie crust into a 9-inch tart or pie pan and refrigerate while you prepare the filling.
Melt butter in a skillet over medium-low heat. Add the sliced onion and cook slowly, stirring occasionally, until soft and golden, about 10 minutes. Don't rush this step, it's worth it. (If you are adding other vegetables or meats, cook them with the onions)
Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 5 minutes until just barely golden. Set aside.
In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. Season with salt, pepper, and nutmeg.
Scatter the caramelized onions (and any other filling you added) across the bottom of the pre-baked crust. Top with cheese, then slowly pour the egg custard over everything.
Bake at 375°F for 35–40 minutes, until the center is just barely set with a slight jiggle. Don't overbake, the residual heat will finish it.
Let the quiche rest for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
Make it your own: This recipe is really adaptable. Swap the onions or add any vegetables you have on hand, sautéed zucchini, roasted tomatoes, wilted spinach. Bacon or ham works beautifully too.
Make ahead: Quiche keeps well in the fridge for 3 days and reheats well at 325°F for 15 minutes.
Quiche is one of those recipes that becomes a staple once it's in your rotation. If you've been buying your eggs from the grocery store, we'd love for you to try this recipe with our eggs and taste the difference for yourself! Our eggs are available at our farmers market and available online through our store. We hope you and your family enjoy them and this delicious recipe!
Warmly,
The Grand Cru Farm Team
