Let's Make a Quiche with a Seeded Crust

Quiche is among one of the most versatile dishes.  It’s delicious for breakfast and pairs well with a salad for brunch.  Our green onion quiche has a seeded crust that creates its speckled appearance and crunchy texture.   The seeds not only add a pop of flavor, but add extra heft allowing you to build a beautiful crust. When serving salad with quiche add fresh herbs and a Champagne vinaigrette to enliven the delicate greens. This jar vinaigrette takes almost no time to assemble and will be a great reason to add new bottles to your vinegar stock. When the weekend invites a leisurely meal, treat yourself to the following recipes that may convince you to take your brunch ritual back to the kitchen. This recipe was featured in Inside Northside Magazine March/April 2020 issue.

Green Onion Quiche with a Seeded Crust

Servings: 6-8

 Seeded Crust

Makes 1  9-inch deep dish crust

1 1/2 cups all-purpose flour, plus more

for work surface

2 Tablespoons poppy seeds

1 Tablespoons sesame seeds

½ teaspoon kosher salt

½ teaspoon fresh cracked pepper

½ cup chilled unsalted butter

1/3 cup ice water 

2 teaspoons Champagne vinegar

 Special equipment: 9-inch diameter deep pie dish, pie weights (dried beans or uncooked rice)

 1. In a large bowl, whisk flour, poppy seeds, sesame seeds, salt and pepper together.  Grate butter into the bowl, and toss to coat with the flour.

2. Stir ice water and vinegar together and sprinkle over flour/butter mixture. Using your hands, combine until dough forms.  If needed, add 1 Tablespoon water at a time to incorporate flour.

3. Gather the dough and transfer to a floured surface. Roll out dough into a 14-inch round and transfer to pie dish.  Slump dough into dish leaving about a 1-inch overhang.  Fold overhang under and decoratively crimp edges. Freeze for 20 minutes.

4. Meanwhile, preheat oven to 425°F. 

5. Line chilled crust with parchment and fill with pie weights. Bake until crust is golden brown around the edges, about 25 minutes.

6. Remove parchment and weights and bake crust until bottom is dry and crust is deep golden brown, about 15 minutes. Let cool completely. 

 Do Ahead: Dough for crust can formed into a disc, tightly wrapped and refrigerated up to 2 days ahead.  Crust can be baked, cooled and stored at room temperature up to 1 day ahead. 

 Green Onion Quiche

 8 large eggs

1 ½ cups heavy cream

2 teaspoons kosher salt

½ teaspoon ground black pepper

¼ teaspoon freshly ground nutmeg

1 ½ cups green onions, sliced 

1 seeded crust, baked and cooled

1. Preheat oven to 350°F. 

2. In a large bowl, whisk eggs, cream, salt, pepper and nutmeg to combine. Add green onions and whisk to incorporate. 

3. Pour filling into seeded crust, and place on a rimmed baking sheet.  Bake until the filling edges are slightly puffed, center is set but slightly wobbles, 60-75 minutes.  Transfer to a wire rack and let cool 10 minutes. Serve warm or at room temperature. 

Do Ahead: Quiche can be baked 1 day ahead.  Cool, tightly wrap and refrigerate.  Serve warm or at room temperature.