- 350 Calories
- 14g Protein
- 12g Carbs
- View Full Info
Before you unwrap everything under the tree be sure to begin your morning with this delicious Holiday Quiche. This dish features a crispy and light crust made with Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix filled with a mixture of eggs, vegetables, and cheese. Use the first half of this recipe as a base to customize however you like. Add mushrooms, leeks, your favorite cheese, or opt for a dairy-free and vegetarian version.
- 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
- In a large bowl, combine Kodiak Buttermilk Power Cakes Flapjack and Waffle mix and salt.
- Work the cold, cubed butter into the mix by hand.
- Add ice water and mix until a dough is formed.
- Flatten the dough into a disc and refrigerate for 1 hour.
- Preheat oven to 350° F.
- On a floured surface, roll the disc of chilled pie dough 1/4" thick.
- 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.
- 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.
- In a large skillet, melt the butter over medium-high heat.
- Add the onion and sauté for 4-5 minutes or until translucent.
- Add the spinach, thyme, and dill to the pan and cook for 30-60 seconds or until the spinach begins to wilt.
- Remove from heat and let cool.
- In a large bowl, whisk the eggs, heavy cream, and milk together.
- Sprinkle half of the cheese into the baked crust. Then, add the cooked vegetables followed by the remaining cheese.
- Pour the egg mixture over the cheese and vegetables.
- Bake for 45-50 minutes or the outside edges brown and the center is firm.
- Garnish the top of the quiche with prosciutto, dill, and a sprinkle of sea salt.