This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Armour Premium All Natural Lard, but all my opinions are my own. #pmedia #ArmourPremiumLard http://my-disclosur.es/OBsstV
It’s ALMOST Spring and I’m starting to get into light and nourishing recipes that are made with fresh ingredients that are perfect for breakfast, an Easter brunch or even dinner! This Caprese Quiche with a Delicate and Delicious Homemade Crust using Armour Premium All-Natural Lard from Walmart will be a sure pleaser! It is bursting with fresh tomatoes, basil and light mozzarella cheese.
I’ve been trying to eat healthier this year and it’s so nice that Armour Premium All-Natural Lard is a healthy substitute for margarine and oils in cooking and baking. Which makes it perfect for making this light and flaky crust for this quiche that is bursting with fresh ingredients!
You can pick up this Armour Premium All-Natural Lard easily at Walmart in the baking aisle while shopping for all of your other fresh ingredients for this quiche. You can also use it for cooking and sautéing other dishes for your family and guests. It is one of the healthiest fats to cook with! It’s flavorless, natural, and sustainable! Armour Premium All-Natural Lard is simply a better choice/healthier choice that leads to better and healthier results!
Caprese Quiche with a Delicate and Delicious Homemade Crust
Now let me share this simple recipe for this delicious Caprese Quiche with its homemade crust!
First, you’ll want to make the crust. You’ll need:
Ingredients:
- 1-1/2 Cups of Bread Flour
- Pinch salt
- 1/2 Cup of Armour Premium All-Natural Lard
- 3-4 Tablespoons Cold Water
- Foil and Pie Weights (or you can use Uncooked Beans/Popcorn Kernels as weights)
- Egg Wash (1 Egg Beaten Mixed with 1 Tablespoon of Water.
In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, one tablespoon at a time, until pastry holds together.
Shape into a ball; chill for 30 minutes.
On a lightly floured surface, roll out dough. Transfer to your quiche pan.
You will need to blind bake your pie crust before filling it with the wet quiche mixture. To do this, wrap the quiche with foil and fill with pie weights. Bake for 10-12 minutes at 400ºF. Then unwrap and bake the pie crust for 5-6 minutes. Lastly, you’ll want to brush the pie crust with the egg wash and bake again for 3 minutes. The egg wash will give the crust a really nice color.
Now it’s time to make the quiche filling. You’ll need:
- 5 Eggs
- 5 Egg whites
- 1 Cup of Milk
- 1 Cup of Shredded Light Mozzarella Cheese
- 2 Tablespoon Sliced Fresh Basil
- 1 Teaspoon Garlic Salt
- 1/4 Teaspoon Pepper
- 1 Roma Tomato, Thinly Sliced
- 1/2 Cup Heirloom Tomatoes, Diced
Preheat the oven to 350ºF and combine all ingredients (except sliced Roma tomatoes and some of the leftover basil leaves) in a large mixing bowl and mix together.
Pour into greased quiche plate and top with thinly sliced Roma tomatoes and extra basil.
Bake at 350ºF for 45 minutes until filling is set. Cool for 10 minutes on a wire rack before serving.
I hope you take the time to try out this delicious and fresh Caprese Quiche this Spring season! You’ll find that Armour Premium All-Natural Lard is natural, sustainable and easy to use. It’s also one of the healthiest cooking fats, being that it is gluten free, has zero trans fats and has heart-healthy monounsaturated fats which are said to lower LDL cholesterol. Plus, it is so versatile in the kitchen you can use it for baking, frying and sautéing. But, what I really love is how it makes food crispy, flaky and light!
Ingredients
- 1-1/2 Cups of Bread Flour
- Pinch salt
- 1/2 Cup of Armour Premium All-Natural Lard
- 3-4 Tablespoons Cold Water
- Foil and Pie Weights (or you can use Uncooked Beans/Popcorn Kernels as weights)
- Egg Wash (1 Egg Beaten mixed with 1 Tablespoon of Water)
- 5 Eggs
- 5 Egg whites
- 1 Cup of Milk
- 1 Cup of Shredded Mozzarella Cheese
- 2 Tablespoon Sliced Fresh Basil
- 1 Teaspoon Garlic Salt
- 1/4 Teaspoon Pepper
- 1 Roma Tomato, Thinly Sliced
- 1/2 Cup Heirloom Tomatoes, Diced
Instructions
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, one tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll out dough. Transfer to your quiche pan.
- You will need to blind bake your pie crust before filling it with the wet quiche mixture. To do this, wrap the quiche with foil and fill with pie weights. Bake for 10-12 minutes at 400ºF. Then unwrap and bake the pie crust for 5-6 minutes. Last, you'll want to brush the pie crust with the egg wash and bake again for 3 minutes. The egg wash will give the crust a really nice color.
- Preheat oven to 350ºF.
- Combine all ingredients (except sliced Roma tomatoes and some of the leftover basil leaves) in a large mixing bowl and mix together.
- Pour into greased quiche plate.
- Top with thinly sliced Roma tomatoes and extra basil.
- Bake at 350ºF for 45 minutes until filling is set. Cool for 10 minutes on a wire rack before serving.
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