Buttermilk Quiche

Buttermilk Quiche
Buttermilk Quiche from
Top Ate on Your Plate
Makes one 10 inch quiche


  • Non-stick cooking spray
  • 1 uncooked pie crust
  • 1 Vidalia onion, sliced and caramelized (see note for recipe here)
  • 2 cups of any vegetables, sliced and diced and cooked until tender (I used left over mushrooms, yellow pepper and broccoli)
  • 2 cups of any desired meat, cooked and diced (I used left over chicken)
  • 5 eggs, beaten
  • 1 ¼ cup buttermilk
  • 1 cup of any cheese, shredded (I used sharp cheddar)
  • 3 TBSP whipped cream cheese
  • 5 slices of any soft cheese (I used Havarti)
  • 1 TBSP Parmesan Cheese


  1. Preheat oven to 375 degrees. Coat the bottom of a 10 in quiche or tart dish pie dish with non-stick cooking spray. Lay the crust out in the pan making sure the edges meet the top of the dish. Poke with a fork to allow air to escape when cooking.
  2. Combine eggs, buttermilk, vegetables and meat in a medium bowl. Fold in shredded cheese and cream cheese.
  3. Pou half of the egg mixture into the pie curst. Layer with sliced cheese. Pour the other half of the mixture over the cheese. Sprinkle with grated Parmesan cheese.
  4. Bake at 375 for 45-50 minutes.  Serve warm with additional Parmesan cheese if desired.

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