Buttermilk and Garlic Quiche

1. In a bowl, whisk together the flours, ½ teaspoon salt and sugar. Add the mixture to a food processor along with the butter. Pulse 10 times or until you get a coarsely crumbled dough. Stop the food processor and scrape down the sides of the bowl. Turn the food processor back on, and slowly drizzle in ¼ cup of the buttermilk. Process just until the dough comes together and begins to separate from the walls of the processor. Form the dough into a disk, cover with plastic wrap and refrigerate for at least an hour.

2. After an hour has passed, preheat the oven to 350 F and situate an oven rack to the middle.

On a lightly flour-dusted surface roll your dough out into a circle until it reaches about a foot in diameter. Line a pie dish with the dough and press down around all of the edges. Cut any excess dough off of the edge of the pie dish. Crimp the edges and then line the dish (dough included) with foil or parchment paper. Weigh it down with pie weights, dry beans or rice and bake at 350 F for 20 minutes. Remove from oven, and very carefully remove the pie weights and the foil. Place it back in the oven and bake for another 20 minutes or until golden brown. Remove from the oven and let the crust cool on a wire rack.

3. Meanwhile, in a saute pan over medium heat, cook your bacon until crisp. Remove pan from heat and drain the bacon on a paper towel lined dish. In a large bowl, whisk together the eggs, milk and ½ cup of buttermilk. Add in the nutmeg, pepper, cayenne, ½ teaspoon of salt, onion powder and minced garlic. Whisk the ingredients together. Lastly, add in the cheeses and whisk together until blended.

4. Line the edges of the pie crust with foil so it doesn’t burn, and then line the bottom of the pie crust with the bacon until covered. Pour the egg mixture on top. Bake at 350 F for 35-40 minutes or until the quiche is puffed up and just beginning to brown.

5. Remove from oven and let set on a wire rack for 20 minutes before serving.