Claire’s Cornbread Crust Crème Fraîche Quiche
- 1 batch of cornbread (8x8 pan’s worth), crumbled
- ~1 tbsp oil
- 1 red onion
- 1 bunch asparagus
- large handful baby kale (optional)
- ~1 cup crème fraîche (let 1 cup heavy cream sit out w/ 2 tbsp buttermilk overnight)
- 6 large eggs
- 2-3 oz blue cheese, crumbled (gorgonzola!)
- Preheat oven to 375°F.
- Chop your onion and drop it into a skillet with the oil.
- While the onion sautés, prep the asparagus. Break off the bottoms - it will snap where it wants to. Just let it happen. Discard the bottoms, and then chop the middle parts at a 45 degree angle, reserving the very tops. Add the middle to your skillet.
- When the asparagus is juuuust tender, throw in the kale, mixing until it begins to wilt. Remove from heat.
- Pour cornbread crumbs into the bottom of a pie or tart pan, and press down. Bake for ~10 minutes, or until crust just begins to turn golden.
- While crust is baking, whisk together eggs until light and fluffy. Pour in crème fraîche and whisk. Salt and pepper to taste. (I save seasoning for individual slices once the quiche is finished and served, but to each their own.)
- Line bottom of quiche with vegetables, then pour egg mixture on top. Line the edge of the pan with an asparagus crown with the tops you’ve set aside. Sprinkle top of quiche with cheese. PRETTY!
- Bake for ~30 minutes or until eggs have set. If it please ya, place quiche under broiler for a couple of additional minutes to get your cheese nice and crusty.
- Allow to cool for ~10 minutes before cutting and serving.
If you don’t have/don’t want to use crème fraîche, you can use heavy cream, buttermilk, half and half, or just plain ol’ milk. Use up to 1 cup dairy - the more you use, the fluffier your quiche. The less you use, the more your quiche will resemble scrambled eggs (or perhaps a frittata). If you use a substitution, baking time may vary, so just keep an eye on it. It’s done when the eggs are set, and you’ll know they’re set if you poke the quiche and it’s firm to the touch. It will spring back, but it shouldn’t break.
I served mine with a pretentious sprinkling of pink Himalayan salt and a side salad comprising baby kale mix and some leftover spicy orange honey vinaigrette.
A+ suggestion, love.
- ironphenix said: Spicy honey orange? Did you make? I’m very interested in this dressing
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- gilliansquirtle said: i would love that in my face.
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- ariavie said: Quiche rocks my world.
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- captainmudphud said: I want to orange vinaigrette recipe.
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