Hearty Croissant Crust Quiche pairs well with wine for a satisfying brunch or dinner. We start with day-old pastries.

Prep time:30 minutes
Cook time:35 minutes
Servings:8 – 10

Ingredients

  • 6 ounces Bacon or Smoked Ham, cut into lardons
  • 1 Leek, whites and soft greens, sliced
  • 4 ounces. Mushrooms, sliced and halved
  • 2 cloves Garlic, minced
  • 5 ounces fresh Spinach, or Spinach & Kale mix, chopped
  • 4 oz Gruyere Cheese, grated
  • 6 eggs, room temperature
  • 1 cup Heavy (Whipping) Cream, room temperature
  •  1 cup Milk, room temperature
  • 1/4 cup Biscuit & Pancake Mix
  • Pinch of Nutmeg
  • Pinch of Salt and Ground White Pepper
  • 6- 8 sandwich-size Croissants

Preparation

  1. If using bacon, begin with browning it in a large skillet over medium heat, then remove bacon from pan to drain on paper towels. If using ham, begin with the next step: Sauté leeks, mushrooms and garlic in olive oil until softened. Add chopped spinach, then add bacon or ham and spinach, toss to combine.
  2. Preheat oven to 350 degrees F. Split croissants in half and, using a rolling pin for baking, flatten them to an even thickness (about 1/2 inch). Line a large deep-dish pie pan or 10-inch oven-safe skillet with halves, crust side down. Spoon meat and veggie mixture evenly over croissants. Top with cheese shreds.
  3. In a blender, combine eggs, cream and milk and blend on low speed 20 seconds. Add biscuit & pancake mix, nutmeg, salt & white pepper, then blend again 10 to 15 seconds. (Using a blender for the large quantity of eggs and dairy makes quick work of the whipping process.) Carefully pour mixture over crust and filling.
  4. Bake on middle rack in oven for 30 to 35 minutes. You will need to cover quiche with foil about halfway through cooking or when outer crust begins to brown. (Be careful when working with foil. It can cause those annoying paper-like cuts.) Instead of tearing strips of foil, use this trick to quickly mark the center: fold foil in half and make a cut at the center, then unfold, fold in half again in alternate direction, cut perpendicular across previous cut, unfold and peel back from the “X”. This will cover the edge, but allow center to continue to brown. Quiche is done when center is firm to the touch.
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Wine Pairing Guide

CHAMPAGNE & SPARKLING
Domestic Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pet-Nat (petillant naturel) wine, produced in the artisanale or rurale style. Imported France: Champagne, Cremant, Mousseux Germany: Sekt Italy: Asti, Prosecco, Prosseco Rosé Spain: Cava
CRISP, DRY WHITE or ROSÉ
Domestic Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé West Coast: Sauvignon Blanc, Fume Blanc, Rosé Imported Argentina: Sauvignon Blanc, Rosé Austria: Gruner Veltliner France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé Germany: Dry Riesling Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer New Zealand: Sauvignon Blanc Portugal: Vinho Verde (Blanc or Rosé) South Africa: Chenin Blanc, Rosé Spain: Albarino, Verdejo, Godello, Viura, Rosé
UNOAKED, MEDIUM-BODY WHITE
Domestic Texas: Vermentino, Semillon, Chardonnay West Coast: Pinot Gris, Fume Blanc, Chardonnay Imported Austria: Gruner Veltliner France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
RICH, MEDIUM to FULL-BODY WHITE
Domestic Texas: Roussanne, Vermentino, Chardonnay West Coast: Pinot Gris, Chardonnay, Viognier Imported France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris Italy: Chardonnay
AROMATIC, SWEET and SEMI-SWEET WHITE
Domestic Texas: Riesling, Chenin Blanc, Gewürztraminer West Coast: Riesling, Gewürztraminer, Chenin Blanc Imported Germany: Riesling, Gewürztraminer Argentina: Torrontes France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc Italy: Gargenega, Moscato
FRUITY, LIGHT-BODY RED
Domestic Texas: Ruby Cab, Dolcetto West Coast: Pinot Noir, Barbera, Zinfandel Imported France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo Spain: Tempranillo, Grenache, Carignan