Deep Dish Quiche with Creme Fraiche, Caramelized Onions, Spinach and Goat Cheese
The custard for this quiche is made with creme fraiche, although you can substitute cream or half and half. The tang of the cultured dairy balances the richness of the filling.
The star of any quiche should be the custard, and this one is special. Made with just a few ingredients, it is rich, tangy, and ready for your favorite fillings.
You can use any pie crust you like, but I like a good flaky pate brisee. You can find that recipe by clicking below.
Pate Brisee Recipe
The custard comes together really quickly in the blender. Blending the custard helps to keep the fillings suspended so they don't sink to the bottom during baking.
Once you fill your deep dish tart halfway, the sky is the limit on toppings. Two large caramelized sweet onions, two huge handfuls of baby spinach, and 4 oz goat cheese did it for me!
Leave overhanging crust alone and then, after baking, trim off all the excess with a serrated knife. The overhang helps to keep the crust in place during the baking process.
Please click below for the complete recipe, and check out the next slide for the recipe for creme fraiche plus other breakfast goodies.
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