We can always count on Teaching Kitchen instructor Lili Courtney to bring big flavor to the party. This quiche is no exception. Fig Balsamic goes to work to roast the sweet red onions. The sweet potatoes are roasted in Garlic Maple Rub and Roasted Garlic Extra Virgin Olive Oil. Then they all join the party in flaky crust for a dish that is a flavor explosion. A delicious meal morning, noon or night.
The ingredients in this quiche are a bit heavy, so blind baking the crust is the best way to prevent sogginess. It’s a simple process of baking the crust briefly on its own before adding in the fillings and custard. Weighting the empty crust will prevent air pockets. Pie Weights are a great tool to have on hand when a pie or tart calls for blind baking.
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