A rich creamy custard made with farmstead eggs and cream heaped with bacon, kale and cheese, all in a crisp and flaky pie crust made with local flour; this quiche is the perfect anytime.
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Utah’s Own Farmstead Quiche
16 oz heavy cream
1/2 tsp salt
fresh ground black pepper, 1 heavy pinch
3 dashes Tabasco
1/2 lbs cooked bacon, roughly chopped
2-3 large kale leaves, chopped and sauteed
8 oz Gruyere, shredded (reserve a bit for top)
1 disc pie dough (made with Lehi Mills Flour), par baked
To prepare quiche:
In a large pitcher or mixing bowl, combine eggs, cream, salt, pepper, and Tabasco. Scatter fillings into a par-baked pie shell. Pour egg mixture over fillings and top with reserved Gruyere. Bake at 350° - until center is puffed, but still slightly jiggly and quiche is just shy of set, about 30-40 minutes. If the crust is browning too deeply, cover with foil patches or a foil ring.
Note: To par-bake pie shell, preheat oven to 425° - roll disc of your favorite pie dough to line pie pan, trim excess, fold overhang, and crimp as desired. Chill in freezer for 30 minutes before baking. Line pie shell with foil or parchment and pie weights (dried beans work well). Bake for about 15-20 minutes or until crust is beginning to take on golden appearance and is no longer translucent.