Last weekend we skipped over to Astoria for the night to celebrate my husband’s birthday, perfect timing since the power was out here at the farm and we had no lights, no heat, no water. Just a dark outhouse 😐
Hayden told me we had to eat at Astoria’s 14th St. Cafe and order the quiche – and she was right, best quiche I’ve ever had!!
And I happen to have the recipe for you!!
All the main ingredients were raised right here on the farm which is always so satisfying.
The flavors I came up with were our pastured ham with some leeks and the other one is for the more adventuresome eaters – our spicy chorizo sausage + red pepper!
3 Reasons to Eat More Quiche
- Easy to make ahead and have breakfast ready all week (or a quick + healthy dinner when you’re short on time)
- Starting your morning with these healthy pastured fats & proteins is the best way to calm any anxiety/depression you might be struggling with
- You can ditch your expensive supplements – everything you need is in this recipe
Plus, the creme fraiche from our raw cream was the final, finishing touch that make it extra custardy. That’s also super quick and easy to make, right on your counter top, with the fromage blanc culture we carry.
If you try the recipe leave me a comment with the flavors you tried!! This is where you get to be creative and make your own meat/veg combo, or even all vegetarian, of course!
And if you’re still wondering where I got the eggs, ham, chorizo, creme fraiche & milk… you’ll want to visit us in the Farm Store for your own supply!! This week I had the great pleasure of meeting our customer/fan Mary Anne Mead and it’s the highlight of my day when I get to stop and visit with you!
- Fully baked and cooled tart shell baked in a 10-inch ceramic quiche dish, deep 10-inch tart pan, or 10-inch pie pan (or make it crustless for gluten free)
- 5 large pastured eggs
- 3 tablespoons flour
- 1 cup homemade, raw cream "crème fraîche"
- 1 cup whole champoeg Creamery milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon salt
- ½ cup pastured Champoeg Creamery ham chopped into bite size chunks
- ½ cup sauteed leeks
- Have the pie shell ready for filling. Preheat the oven to 375°.
- Put 1 egg and the flour in the bowl of a stand mixer or a large mixing bowl and mix at high speed or by hand with a whisk until smooth (I used a handheld mixer in a large bowl). Mix or whisk in the remaining 4 eggs until blended. In a medium bowl, whisk the crème fraîche until it is perfectly smooth and then whisk in the milk.
- Whisk in the salt, pepper, and thyme. (You can prepare the custard up to 4 days in advance before baking; cover and refrigerate. The flour, thyme, and pepper will settle to the bottom of the storage container and might stick to it, so whisk well before using.)
- Pour the egg mixture into the pastry shell. Put in the oven and bake for 10 minutes. Reduce the oven temperature to 325° and bake until the filling is just set, about 30 minutes longer (for me it was 40 minutes). When touched, the center of the quiche should feel slightly firm, not liquidy. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. Serve warm or at room temperature. To reheat a fully cooled quiche, cover with foil and bake at 325 for about 15 minutes.
- Adapted by Champoeg Creamery from Cate Tartine's Quiche recipe.