This hearty quiche recipe comes from Fire Lake Camp farm in Paola, Kansas, where a U-pick asparagus patch draws visitors every spring. I also streamlined the crust, but if you don’t have the time to wait for a yeasted dough to rise, you can substitute a standard pie crust You can also skip the caramelized onions to save time, or substitute other fillings, as long as they’re fairly dry—excess liquid will ruin the filling’s texture, which is, after all, the most important part.
Baked with a traditional quiche filling swirled with crispy bacon and cheddar cheese, we cover the top in a tangy tomato glacé (read: ketchup), then gild the lily with a crown of roughly crushed Doritos for extra crunch and so all the other quiches know not to fuck with it.
Then, I prepare my base quiche recipe and have an assortment of veggies and other ingredients that I know people will enjoy ready to go. As I make them, I begin with the simplest and make some with plain by using just the quiche base without any add-ins.
Mix all quiche filling ingredients and then pour right into the raw crust…..We mixed bits of ham and cheddar into one half and then diced tomatoes and goat cheese into the other half after pouring it into the crust – it required a steady hand to get the pie pan into the oven without mixing up the two halves!
This is my first go-around…to say the least it is in the oven now baking in a pool of egg :(. I felt so confident that the crust was going to hold up, sadly during the par baking it tore leaving some pretty nasty holes for me to patch up. When I went to pour in the egg mixture it started leaking immediately.
