Description: You want a hot and savoury dinner but you don't have the energy to make something from scratch. Why not try our Bake-At-Home Cheese Quiche?
Pull out the Cheese Quiche from the freeze and let it thaw for about 3 hours. Once thawed, pop it in the oven and in just 40 minutes you can have dinner for the whole family. Once cooked, cut a slice and take a bite. The quiche is warm and the texture is soft and fluffy. The flavour is deeply cheesy with sharp notes of salty Parmesan and gooey mozzarella. Combined with its buttery and flaky whole wheat crust, this meal is sure to be a crowd pleaser!
About Our Classic Cheese Quiche
For our Classis Cheese Quiche we started by milling Soft White wheat berries into a light and fluffy whole wheat flour using our stoneground mill. Our freshly-milled flour is left unsifted to ensure maximum flavour and nutrition. Soft White wheat has a buttery flavour and a light texture - perfect for a quiche crust. We then incorporated butter and salt and rolled it out into a beautiful pie shell.
For the quiche filling we used local free-range eggs from the hard working folks at Kootenay Natural Meats in Creston. We then whisked the eggs with Italian Grana Padano Parmesan cheese, mozzarella, organic BC cream and pink Himalayan salt.
Each Cheese Quiche is 9 inches.
The Cheese Quiches are frozen so let them thaw on the counter for about 3 hours before baking. For baking instructions scroll to the bottom of this page.
Filling: Free-range eggs (from Kootenay Natural Meats, Creston), Grana Padano Parmesan cheese, mozzarella cheese, cream, pink Himalayan salt.
Crust: Freshly-milled organic Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, pink Himalayan salt.
Thaw the quiche on the counter for about 3 hours.
Heat the oven to 350 f.
Place your baking rack on middle level. Place a thick bottomed baking sheet in the oven to preheat.
Place the quiche on the preheated baking sheet.
Bake for 40min.
Remove the quiche pan from the oven and place it on a cooling rack. Let the pie cool for about 20 minutes before serving.