Saturday, August 13, 2016

Pimiento Cheese Quiche


My love for pimiento cheese is legendary. Well, maybe not legendary exactly, but pretty darned close. And when I am not testing new recipes for making pimiento cheese (see here and here), I'm thinking up ways to turn it into a tasty main dish as I did with this Pimiento Cheese Mac and Cheese. The other day I was wondering what else I could possibly do when I hit upon the idea of quiche. I used the basic components of pimiento cheese, a basic quiche recipe, and came up with this amazing bit of deliciousness. 
Pimiento Cheese Quiche

One pie crust (your own or purchased)
3 large eggs
2/3 cup heavy cream
2/3 cup whole milk
1 teaspoon Dijon Mustard
1 Tablespoon Duke’s mayonnaise
Salt, to taste
Pinch of cayenne
2-4 drops hot sauce
8 ounces sharp cheddar, grated
1/3 cup chopped scallions

Place pastry into a 10-inch deep-dish pie pan. Crimp the edges, poke the bottom with a fork, and place the pastry in the freezer for 30 minutes. Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake about 15 minutes, or until lightly browned.* Remove from the oven and remove the aluminum foil and pastry weights; return the pastry to the oven to bake an additional 5 minutes. Remove and set aside to cool.

In a medium-sized bowl, whisk together the eggs, cream, milk, mustard, mayonnaise, salt, cayenne, and hot sauce until thoroughly blended. Place grated cheese into the bottom of the baked pastry, top with the chopped peppers and scallions, and spread evenly over the bottom of the pastry. Pour the milk/cream/egg mixture over the top. Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 40 minutes. You can check for doneness by giving it a jiggle to make sure that the center is solid rather than liquid-y.

Remove from oven and let set for 15 minutes before slicing and serving.

* In the absence of pastry weights, I line the pastry with foil and then put a smaller-sized glass pie pan on top and bake it this way.

6 comments:

Mountain Mama said...

Oh boy, this looks heavenly!! Now if things would only cool off enough around here so I could use my oven again.....:)

Doreen@foxdenrd said...

I love red peppers! Actually, everything in this recipe is a personal fav :). It looks and sounds amazingly!

FABBY'S LIVING said...

I am drooling dear Patty. I love this quiche, as I'm very partial to red peppers, my favorites! Pinning.
Thank you for the recipe. Have a lovely Sunday.
FABBY

thepaintedapron.com said...

I'm a pimento cheese lover to Pattie, I've used it in vegetable casseroles but never in a quiche. Outstanding idea :)
Jenna

Miz Helen said...

I love Pimento Cheese and what a great idea to use it in a quiche. Thanks so much for sharing with us at Full Plate Thursday, your recipe is great! Hope you have a wonderful week and come back to see us real soon.
Miz Helen

Jessica Pelasky said...

Wow...what a neat recipe!! :)

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!