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Buttermilk Quiche

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Buttermilk Quiche is a creamy, savory pie made with a rich egg custard enhanced by tangy buttermilk. Baked in a flaky crust and customizable with a variety of fillings, it’s perfect for breakfast, brunch, or dinner.

Ingredients

  • 1 9-inch pre-made or homemade pie crust
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 cup heavy cream or milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder or 1 clove minced garlic (optional)
  • 1 to 1 1/2 cups shredded cheese (cheddar, Swiss, or your choice)
  • Optional fillings: sautéed spinach, cooked bacon, ham, mushrooms, onions, bell peppers

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Roll out and press the pie crust into a 9-inch pie dish. Crimp the edges and refrigerate while preparing the filling.
  3. In a large bowl, whisk together the eggs, buttermilk, and heavy cream or milk until smooth.
  4. Stir in salt, pepper, and garlic powder or minced garlic if using.
  5. Sprinkle shredded cheese and any desired fillings evenly over the prepared crust.
  6. Pour the egg mixture over the cheese and fillings in the crust.
  7. Bake for 40–50 minutes, or until the center is set and a knife inserted comes out clean.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

  • Blind baking the crust for 10 minutes helps prevent sogginess if using homemade crust.
  • Let the quiche rest after baking to help it set properly.
  • Store leftovers in the fridge for up to 4 days or freeze for longer storage.
  • Great served warm, cold, or at room temperature.
  • Use any combination of cheese and fillings to suit your taste.

Nutrition

Find it online: https://thefamilycooking.com/buttermilk-quiche/