Autumn Harvest Quiche
My Farmers market finds are transformed into a delicious Autumn Harvest Quiche with mushrooms, leeks, butternut squash, bacon and sage.
Perfect for breakfast, lunch, or dinner that can be enjoyed warm or cold and even on-the-go.
This quiche filling consists mainly of vegetables, but I did sneak a little bacon in there to optimize the flavor. It’s like the perfect breakfast and I could eat this everyday. I sometimes make one on a Sunday so I have quick breakfast that I can warm up for chilly weekday mornings.
You have to have a good crust
The key to any good pie, or in this case quiche, is a good crust because the whole package has to taste good. If you’ve ever had a quiche with a bad crust, you know what I’m talking about. Tastless, dry or even tough, the filling can be overwhelmingly tasty but if the crust is bad, it’s a total fail.
I am using my foolproof pastry dough that I used for minced beef and onion pies. It’s moist, flaky and buttery and comes out perfect every time. It’s a very versatile pastry too, as I mentioned I used for the pies, this time for the quiche and another recipe that is coming up soon.
How to make easy pastry in the food processor
I make my pie pastry in the food processor, but if you don’t have one it can easily be made by hand by rubbing the butter into the flour. Now, I’m not going to tell you what to do in your own kitchen and you could use a ready made pie crust, but since this pastry is so easy it really is worth making your own.
A quiche that travels well
This is a nice quiche idea for taking a slice or 2 on the go. The day after I made the quiche, I went on an overnight trip and since I knew there would be a fridge in my hotel room, I brought a slice of quiche and a salad and I knew that I had a delicious dinner without having to order room service.
If you are looking for other quiche ideas, I have a recipe for a potato and vegetable quiche that is not only stunning, but delicious too