Brunch is one of those things I’ve always felt is best served at home. One, you can still be in your pajamas to enjoy it, and two, I have yet to find a restaurant that does brunch just right. And speaking of brunch, this pork quiche is the perfect brunch for me.
With the holidays (nearly) in full force, I’ve decided to provide you with a lovely breakfast/brunch dish that requires minimal work and can easily serve a good amount of people. If this were the only thing I was to make, I would say one pork quiche would serve 4 to 6 people. If there are several dish options, cut the slices as small or as large as you desire!
Perfect Pork Quiche Recipe
Quiche Crust Ingredients
- 2 cups all purpose flour (plain flour Australia and UK)
- ¾ cup butter - at room temperature
- ¼ cup sugar (white sugar)
- ½ cup icing sugar
- ½ cup almonds - ground
- 1 large egg
- 1 pinch salt
Quiche Filling Ingredients
- 2 tablespoons olive oil
- 2 pounds ground pork (minced pork)
- 12 large egg
- ¾ cup milk
- ½ cup goat cheese
- 1 green onions (scallions or green shallots) - finely chopped
- 1 handful cherry tomatoes - sliced
Quiche Crust Instructions
- Mix all ingredients in a large bowl using a wooden spoon or your hands. Knead together until the dough sticks together and forms a uniform mixture.
- Separate into two halves and wrap each half in its own saran wrap. Refrigerate for a minimum of 30 minutes (the longer, the better!). On a large floured piece of parchment paper, roll out one of the halves of dough into a round shape that will fit your quiche dish (mine was 8 inches in diameter and 3 inches deep with a removable bottom so that the quiche can come out easily).
- Make sure there are no holes in your crust as the filling will leak through (yes, I have done it, it’s messy to fix). If there are holes in your crust that’s okay, especially with gluten-free crust, I find there is a big learning curve in regards to rolling out the dough; it’s extra finicky. Place a baking sheet underneath your quiche while it bakes. Eventually it cooks enough and stops leaking through your quiche pan. Put the quiche dish with the dough into the freezer for a minimum of 1 hour.
Quiche Filling Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Approximately ten minutes before you are ready to remove your crust from the freezer, heat your olive oil in a pan over medium heat (if using).
- I tend not to use olive oil when sautéing my pork as I feel that it extracts its own juices sufficiently. Cook pork and remove pan from heat just before they are done (it shouldn’t take too long as they are cut up). Place pork on a paper towel to remove excessive grease.
- Remove your quiche crust from the freezer and place parchment paper inside the middle of it followed by something heavy to keep its shape. I have been using oven-proof pot lids (nothing crazy heavy though). Bake for 10 minutes.
- While your crust is baking, whisk your eggs well. They should be a consistent colour and texture.
- Once your eggs reach a smooth consistency, slowly add in milk while still whisking; if you’re a milk and egg person, go ahead and add it all, if you’re not, I’d stop at approximately 1/2 of a cup of milk. Your egg and milk mixture should be smooth and consistent.
- Once the first ten minutes of baking your crust is completed, place your nearly fully cooked pork, goat cheese, and approximately 3/4 of your cherry tomatoes at the bottom of your crust.
- Then, pour your whisked egg mixture into the crust. Do not fill your quiche up all the way, be sensible depending on the depth of pan you use, as the eggs will rise a little bit. Bake for approximately 30 to 45 minutes, depending on the size of the quiche pan you used. You will know it’s done by shaking the quiche a little bit; when the centre still moves as if it were a liquid, it is not done, if it moves like jell-O you can take it out of the oven.
- About ten minutes before your quiche is done, sprinkle your chopped scallions and cherry tomatoes on top.
- Let stand at least 10 minutes before serving.