Portuguese Inspired Quiche with a Compound Butter Crust

At the farmers’ market this weekend, signs of fall were starting to appear, apples, greens, root vegetables. Because today was my first official day working at my new job, I made a loaf of apple bread out of some of those fresh harvested apples to share with my new coworkers.  Of course, that is always nice on a Monday morning. Makes the day a little less dreadful. Everyone seemed to enjoy it.

Having a bit of kale and chard to use up from my CSA, I made a Portuguese inspired quiche last night. The crust was made out of a compound butter that was leftover from making garlic bread. Gotta use it up! Absolutely delicious, filling my apartment with the most delicious smells from the earthy linguica sausage to the cheeses and compound butter crust. Divine!


Portuguese Inspired Quiche with a Compound Butter Crust

Portuguese Inspired Quiche with a Compound Butter Crust
Portuguese Inspired Quiche with a Compound Butter Crust

4 eggs

1 cup milk

3 tablespoons sour cream

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon ground pepper

1/4 cup sliced bell pepper

1/4 cup onion, diced

1 cup kale

1 cup swiss chard

1 cup diced up linguica

1 1/2 cups cheese, (I used a mixture of Monterrey Jack, cheddar and goats cheese), grated and divided

Compound Butter Crust

1 1/4 cups all purpose flour

1/4 tsp salt

1/2 cup butter

1 clove garlic

1 cup parmesan cheese

1 tsp oregano minced

1/8 cup water, cold

1 Tbsp lemon juice

Combine butter, garlic, parmesan, oregano. Set in refrigerator for 2 hours, or until hardened. Combine flour and salt in a food processor; pulse to mix. Add compound butter, water and lemon juice and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of fat. Remove dough from machine and place in a mound on a clean surface. Gently shape into a disc. Roll out with a rolling pin on a lightly floured. Carefully place the crust onto a 9-inch pie plate. Rest in refrigerator until ready to use.

Preheat oven to 375° F. In medium bowl whisk together eggs, milk, salt, pepper, sour cream, and Dijon mustard; until well incorporated. In a skillet, heat up about 2 TBSP butter or olive oil. Add peppers and onions. Sautee for 5 minutes. Add Chard and Kale. Saute 5 minutes. Evenly distribute linguica, greens mixture, and half of the cheese in uncooked pie shell. Pour egg mixture over top making sure to soak all areas. Carefully distribute the last half of cheese on the very top. Bake on a cookie sheet for 35 minutes. Top should be golden brown and have very creamy interior texture.


5 thoughts on “Portuguese Inspired Quiche with a Compound Butter Crust

  1. That looks so good … and i feel the smell .. from that pie, even if I don’t like pie as such. This looks like an oven omelet to me .. no pastry or ??? That suits me fine .. don’t like pastry. Will put this on file.

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