Pulled Pork BBQ Quiche
  • Pie Crust
  • 2 ½ Cups All Purpose Flour
  • ½ teaspoons kosher salt
  • 8 tablespoons unsalted butter cut into tablespoon size pieces
  • 8 tablespoons (112 grams) rendered leaf lard, cut into tablespoon size pieces
  • ½ cup ice water plus 1-2 tablespoons more as needed
  • Additional flour for rolling
  • Quiche filling
  • 2 cups prepared pulled pork
  • ½-1 cup Favorite BBQ sauce (or more depending on preference)
  • 2 scallions thinly sliced
  • ¾ -1 cup shredded Extra Sharp Cheddar Cheese
  • 3 eggs
  • 1 cup + 2 Tbs sour cream
  • ½ cup +1 Tbs heavy whipping cream
  • Salt
  • Pepper
  • 1 tsp whole grain mustard
  • Dash of nutmeg
  1. To make the pie crust: Place flour, salt and fat into the chilled bowl of the food processor. Pulse 15 times till the butter and leaf lard are worked into the flour to form crumbs the size of peas and oat flakes. Add in 4 tablespoons of ice water. Pulse 10 more times. Add 4 more tablespoons of ice water. Pulse 5 more times until the dough just starts to come together. Turn the dough out onto a lightly floured surface to finish the dough off by hand, forming two equal sized “chubby discs.” Wrap well in plastic wrap then place in the fridge to rest for about an hour.
  2. When the dough is finished chilling in the fridge, take out one dough disc and gently roll out on a well floured surface. You’ll need to work efficiently so that the dough doesn’t get too warm. When the dough is 1 to 2 inches larger than your pie pan you’re ready to place in the pie pan or tin (whatever you have!)
  3. Carefully lay the pie into the pan and gently press into the pan allowing the excess pie dough to hang over the sides. Go around and trim the excess pie dough so that only about ½ “ -1” excess hangs over the edge. Take the excess and fold it under so that it is between the pie pan and the pie dough. You will want the edge of the pie to be slightly above the pan. If at this point your dough seems a bit warm or hard to work with allow to chill in the freezer for 5 minutes. Crimp the edge of the pie by taking the knuckles of your pointer and middle finger on your right hand and the tip of your thumb on the left and press keeping the dough edge in between the knuckles and allowing the tip of the thumb to press and pinch to form a crimp. Repeat till the entire pie edge is crimped. Place in the freezer for about 10 minutes while you prepare the filling and preheat your oven to 350 degrees.
  4. For the filling: Dress your prepared pulled pork with your favorite BBQ sauce to your taste preference. I only used about ¾ cup but if you like it saucier then go ahead and add more. In a separate bowl prepare your custard by whisking the eggs, sour cream, cream, mustard, salt, pepper, and a dash of nutmeg. Whisk until thoroughly combined.
  5. Once the pie crust has finished chilling in the freezer layer the filling in the following order: BBQ pulled pork, scallions, shredded cheddar cheese, and then pour the custard all over the filling.
  6. Bake in the oven for about 40-45 minutes until the top is golden brown and the center is set. If you need to cook longer please do until you have a golden brown top. Allow to sit for 5-10 minutes so the quiche can cool and set before digging in!
  7. ENJOY!
Recipe by janie-jean at https://janie-jean.com/2017/06/05/pulled-pork-bbq-quiche/