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Holiday Quiche

Prep Time:30
Cook Time:60
  • 350 Calories
  • 14g Protein
  • 12g Carbs

This delectable Holiday quiche, made with Kodiak® Buttermilk Power Cakes® Mix, isn’t just about its taste. It's about the cherished memories created when good people come together to enjoy good food. Savor each bite with the added benefits of 100% whole grains and a boost of protein, while also savoring the memories made around the table. The fact that this quiche tastes amazing is just an added bonus.



  • 1-1/4 cup Kodiak Buttermilk Power Cakes Flapjack and Waffle mix
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/4 cup ice water



  • 1 tablespoon unsalted butter
  • 1/2 cup yellow onion, diced
  • 2 cups spinach
  • 2 teaspoon fresh or dried thyme
  • 2 teaspoon fresh or dried dill
  • 6 large eggs
  • 1/2 cup heavy whipping cream
  • 1 cup milk
  • 1/2 cup cheddar cheese
  • 1/2 cup Guyere cheese



  • 4 slices prosciutto
  • 2 sprigs fresh dill
  • Sea salt


  1. In a large bowl, combine Kodiak Buttermilk Power Cakes Flapjack and Waffle mix and salt.
  2. Work the cold, cubed butter into the mix by hand.
  3. Add ice water and mix until a dough is formed.
  4. Flatten the dough into a disc and refrigerate for 1 hour.
  5. Preheat oven to 350° F.
  6. On a floured surface, roll the disc of chilled pie dough 1/4" thick.
  7. Transfer the dough into a 9" spring form pan or pie pan and cover with parchment paper. Fill the parchment-covered pan with pie weights or dried beans.
  8. Bake the crust for 15 minutes. Then, remove the weights and parchment paper and continue baking for an additional 15 minutes or until golden. Let cool.
  9. In a large skillet, melt the butter over medium-high heat.
  10. Add the onion and sauté for 4-5 minutes or until translucent.
  11. Add the spinach, thyme, and dill to the pan and cook for 30-60 seconds or until the spinach begins to wilt.
  12. Remove from heat and let cool.
  13. In a large bowl, whisk the eggs, heavy cream, and milk together.
  14. Sprinkle half of the cheese into the baked crust. Then, add the cooked vegetables followed by the remaining cheese.
  15. Pour the egg mixture over the cheese and vegetables.
  16. Bake for 45-50 minutes or the outside edges brown and the center is firm.
  17. Garnish the top of the quiche with prosciutto, dill, and a sprinkle of sea salt.

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