Buttermilk and Garlic Quiche


by: CookingAndBeer

Buttermilk and garlic come together in this delicious quiche and a blend of cheeses really enhances this dish!


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serves: 5-6

6 tablespoons unsalted butter, cold and cubed

1/2 cup almond flour

3/4 cup all-purpose flour

1/2 teaspoon fine kosher salt + 1/2 teaspoon set aside

1/2 teaspoon sugar

1/4 cup buttermilk + 1/2 cup set aside

6 strips of bacon

4 eggs

1/2 cup whole milk

1/2 teaspoon ground nutmeg

1/2 teaspoon fresh ground pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon onion powder

6 cloves of garlic, finely minced

1/2 cup manchego cheese, finely grated

1/2 cup gruyere cheese, finely grated

Nutrition Facts
Buttermilk and Garlic Quiche

Servings Per Recipe: 5

Amount per Serving

Calories: 479

  • Total Fat: 34.8 g
  •     Saturated Fat: 16.7 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 205.3 mg
  • Sodium: 724.6 mg
  • Total Carbs: 21 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 3.1 g
  • Protein: 21.2 g

how is this calculated?

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1.  In a bowl, whisk together the flour, ½ teaspoon salt and sugar. Add the mixture to a food processor combined with the butter. Pulse 10 times or until you get a coarsely crumbled dough. Turn the food processor back on, and slowly drizzle in ¼ cup of the buttermilk just until the dough comes together and begins to separate from the walls of the processor. Form the dough into a disk, cover with plastic wrap and refrigerate for at least an hour.

2.  After an hour has passed, preheat the oven to 350 degrees and situate an oven rack to the middle.

3.  On a lightly flour-dusted surface roll your dough out into a circle until it reaches about a foot in diameter. Line a pie dish with the dough and press down around all of the edges. Cut any excess dough off of the edge of the pie dish. Crimp the edges and then line the dish (dough included) with foil or parchment paper. Weigh down with pie weights, dry beans or rice and bake at 350 for 20 minutes. Remove from oven, and very carefully remove the pie weights and the foil. Place back in the oven and bake for another 20 minute or until golden brown. Remove from oven and let cool on a wire rack.

4.  Meanwhile, in a saute pan cook your bacon until crisp. Remove from heat and drain on a paper towel lined dish. In a large bowl, whisk together the eggs, milk and ½ cup of buttermilk. Add in the nutmeg, pepper, cayenne, ½ teaspoon of salt, onion powder and minced garlic. Whisk the ingredients together. Lastly, add in the cheeses and whisk together until blended.

5.  Line the edges of the pie crust with foil so it doesn’t burn, and then line the bottom of the pie crust with the bacon until covered. Pour the egg mixture on top. Bake at 350 degrees for 35-40 minutes or until the quiche is puffed up and just beginning to brown.

6.  Remove from oven and let set on a wire rack for 20 minutes before serving.

Cooks' note:
Hardware: * Foil * Parchment Paper * Glass Pie Dish * Food Processor (with dough blade attached) * Bowls * Pie Weights (rice or dried beans) * Wire Rack * Whisk * Measuring Cups * Measuring Spoons * Cheese Grater *

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Kathy M