Pulled Pork Quiche with Rosemary Olive Oil Pie Crust

Smoky and full of flavor, this leftover pulled pork quiche with rosemary olive oil pie crust makes a delicious breakfast or lunch. Make mini quiches in a muffin tin and serve with barbecue sauce to make a fun appetizer. Find more leftover pulled pork recipes here.

As I mentioned in my previous post, my family loves it when the hubby makes smoked pulled pork. We love it so much that I stopped making pulled pork in the slow cooker. And when there’s pulled pork, there is always glorious leftovers!

Last week I shared a tailgating favorite, pulled pork nachos. And today I am sharing something a touch more sophisticated: leftover pulled pork quiche.

Why you must try this recipe

A quiche is a French dish where an egg custard is baked into a pie shell. Any variety of vegetables and meats can be added to the filling as well. From bacon and gruyere for the classic quiche Lorraine to even one stuffed with leftovers!

A good ratio for a silky smooth quiche is 3 large eggs, 1 cup milk, ½ cup of heavy cream and 1 cup shredded cheese. But I am making a pulled pork quiche. It doesn’t scream sophistication so I went with a different ratio of eggs and dairy.

I enjoy good food, even gourmet food, but I am a bit of a lazy cook. I do what I can to make recipes easy for myself and my readers. But that doesn’t mean that I shy away from labor intensive recipes. It just means I that I like to share delicious recipes with minimal work.

Now a quiche screams hard work. A French custard baked into a pie shell? But a quiche is relatively simple to make. For this recipe, I chose some favorite veggies that didn’t require precooking first.

Ever since I discovered the joy of baking with olive oil and wrote my olive oil cookbook, I have continued to bake with olive oil and prefer it to butter based baking. The same is true with this olive oil pie crust.

I have shared before my chocolate olive oil pie crust recipe and today I am sharing a savory rosemary olive oil crust recipe. This particular olive oil pie crust is perfect for savory recipes, like this pulled pork quiche. And you can use it for any quiche filling that you like.

And the beauty of an olive oil pie crust is that it does NOT require refrigerating prior to baking. No food processors or mixers are needed, just a bowl and rubber scraper. So very simple.

Now do you see what I mean when I tell you I’m a lazy cook?

Ingredients needed

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• Extra virgin olive oil: If you’ve read my blog before, then you learned your lesson on how to bake with olive oil. Your baked goods are only as good as the ingredients you put into it. You can use a mild, peppery or infused oil depending on the flavor you prefer.
• Fresh rosemary: I use rosemary in the crust for extra flavor. You can also swap it out for other favorite herbs like chives or basil. Or omit the herbs altogether if you want a plain olive oil pie crust.
• Shredded pork: This recipe is a great way to use leftover pulled pork. You can omit the meat if you want or swap it for ham, cooked bacon or sausage.
• Cheese: You will need some shredded cheese. I suggest using cheddar or gouda.
• Vegetables: For this recipe, I chose vegetables that didn’t require precooking first like bell peppers and green onions. Other vegetables that do not require precooking before baking into a quiche are asparagus, broccoli, cauliflower, grape tomatoes and green beans.
• Eggs: Large eggs are used in this recipe, but you can get away with larger sized eggs.
• Heavy whipping cream: So this may not be a fancy French quiche, but heavy whipping cream makes your filling smooth and creamy. You can get away with half and half and it can be made with regular milk, but the texture will change with less fat you use.
• Pantry staples: All purpose flour, kosher salt and ground black pepper.

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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Step-by-step directions

1. Combine flour, salt and olive oil in a bowl until mixture resembles small pebbles. Using a rubber scraper, mix in rosemary and water until dough is formed.

2. Place dough into a greased 9-inch springform pan or pie plate and using your fingers or the bottom of a measuring cup press the pie dough evenly. You will want approximately a 2 inch rim above the bottom of the quiche.

If you want to roll out pie crust, place dough between two sheets of parchment paper and roll out into an 11-inch circle. Then carefully transfer the rolled out dough to your pie plate and crimp the edges.

3. Cover the quiche crust with parchment paper and fill with pie weights or beans. You want to make sure the weights are snug against the sides of the pan. Bake for 20 minutes. Remove the parchment paper and weights then bake an additional 10-15 minutes or until the crust just starts to brown.

Let quiche crust cool while you prepare the pulled pork filling.

4. Spread in layers the pulled pork, cheese, bell peppers and green onions evenly over the chilled pie crust. Place the eggs, cream, and salt in a medium bowl and whisk until until frothy. Pour egg mixture into the pie crust.

Or you can combine everything in a mixing bowl and pour it into a bowl – up to you!

5. Bake quiche until the edges are set, about 30-35 minutes. Cool for 30 minutes. Quiche can be served cold, room temperature, or warmed. To reheat a cold quiche, reheat in a 300°F oven until just warm to touch.

Expert tips and recipe FAQs

Because I am making a pulled pork quiche, I didn’t want a super fancy pie shell for it. You can roll out olive oil pie crust between two sheets of parchment paper (a very important step for olive oil pie crusts) and then place it in a nice pie dish.

Or you can go rustic, like I did, and press the dough with your fingers or the bottom of a measuring cup into a springform pan. I like the roughness of the pie shell in a springform pan, but you can totally use a ceramic pie dish if you prefer.

Just like the butter based and shortening based pie crusts, to keep your quiche from getting soggy you need to blind bake it first with beans or pie weights to keep it from puffing up. Let it cool a bit and then add the quiche filling and bake it. This is true for the olive oil pie crust, too.

I served this leftover pulled pork quiche to several friends during a Boy Scout meeting. I wanted their opinions and was so happy when they all reported back and told me they loved it.

You can serve this pulled pork quiche for breakfast, brunch, lunch or even dinner. Serve it with a salad or fresh fruit if you are eating it as a meal. Serve it on a buffet with other brunch favorites like lemon blueberry muffins or even raspberry olive oil scones. For extra smokiness, serve with your favorite barbecue sauce.

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Yield: serves 6-8

Leftover Pulled Pork Quiche with Rosemary Olive Oil Pie Crust

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Smoky and full of flavor, this leftover pulled pork quiche with rosemary olive oil pie crust makes a delicious breakfast or lunch. Make mini pulled pork quiches in a muffin tin and serve with barbecue sauce to make a fun appetizer.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 30 minutes

Total Time 1 hour 50 minutes

Ingredients

• 1 ½ cups all purpose flour
• 1 teaspoon kosher salt
• 7 TBS extra virgin olive oil
• ¼ cup cold water
• 2 teaspoon chopped fresh rosemary
• 4 oz shredded pork
• 1 cup shredded cheddar or gouda
• ¼ cup chopped red bed pepper
• 2 green onions, chopped
• 3 large eggs
• ⅓ cup heavy whipping cream
• ¼ teaspoon ground black pepper

Instructions

1. Preheat oven to 375ºF.
2. Coat a 9-inch springform pan or pie plate with cooking spray
3. Combine flour, ½ teaspoon kosher salt and olive oil in a bowl until mixture resembles small pebbles.
4. Using a rubber scraper, mix in rosemary and water until dough is formed.
5. Place dough into prepared pan and using your fingers or the bottom of a measuring cup press the pie dough evenly. You will want approximately a 2 inch rim above the bottom of the quiche.
6. If you want to roll out pie crust, place dough between two sheets of parchment paper and roll out into an 11-inch circle. Then carefully transfer the rolled out dough to your pie plate and crimp the edges.
7. Cover the quiche crust with parchment paper and fill with pie weights or beans. You want to make sure the weights are snug against the sides of the pan. Bake for 20 minutes.
8. Remove the parchment paper and weights then bake an additional 10-15 minutes or until the crust just starts to brown.
9. Let quiche crust cool while you prepare the pulled pork filling.
10. Spread in layers the pulled pork, cheese, bell peppers and green onions evenly over the chilled pie crust.
11. Place the eggs, cream, and salt in a medium bowl and whisk until until frothy. Pour egg mixture into the pie crust.
12. Bake quiche until the edges are set, about 30-35 minutes.
13. Cool for 30 minutes.
14. Quiche can be served cold, room temperature, or warmed. To reheat a cold quiche, reheat in a 300°F oven until just warm to the touch.

Notes

Serve alone or with a salad or fresh fruit. For extra smokiness, serve with a drizzle of your favorite barbecue sauce.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 394Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 112mgSodium: 455mgCarbohydrates: 27gFiber: 4gSugar: 1gProtein: 14g

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