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To create dough, in a bowl combine flour, salt and sugar. With a fork or a pastry cutter, work half of the butter until it resembles coarse meal. Work the remaining butter into the dough.
Drizzle a little water at a time, mixing and tossing between each. Stop adding water when it still has a little bit of dry flour in the bottom of the bowl. Do not over mix the dough or it will become hard.
Divide the dough in two, form a disk and wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 minutes.
Using a rolling pin, roll one of the dough disks into a circle large enough for a 10-inch pie dish. Lay dough on the dish and cut the excess around the pan. Prick bottom with a fork.
Lay a piece of parchment paper on top of the pie dough. On top of the parchment paper place some dry rice or beans to keep the parchment paper down. Bake on the Traeger for 10 to 15 minutes.
Also place asparagus, bacon and pearl onions on the grill and cook until desired doneness. The onions and asparagus should take approximately 5 to 7 minutes to cook whereas the bacon might take a little longer.
Take vegetables, bacon and pie shell off the grill. Remove the parchment paper and beans from the pie shell and discard. Let vegetables and pie crust rest for 5 to minutes.
Chop asparagus into desired size, cut pearls onion in half and chop bacon into small pieces. Arrange vegetables and bacon on the bottom of the pie shell. Sprinkle Gouda and gruyere cheese on top.
In a bowl mix together the half and half, eggs, nutmeg, salt and pepper to taste. Pour mix into the pie shell over the bacon, vegetables and cheese.
Place quiche on the Traeger for 30 minutes. Check quiche after 20 minutes to make sure it isn’t bubbling up. Cool slightly before serving. Enjoy!
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