A Quick Quiche…maybe
I love quiches! With Mother’s Day last weekend I decided to make a traditional bacon and cheese quiche. I took a shortcut and bought premade pie dough from Trader Joe’s, since this was only one of the many dishes I was preparing.
The night before making the quiche I pulled the frozen pie crust from the freezer to defrost in the refrigerator. I opened the box to see how the crusts were packaged and since the crusts were separated by a sheet of parchment paper I thought I’d make two quiches…leftovers are always a hit in the Finley household.
The next day I grabbed the defrosted crusts and walked into the kitchen, only to forget that I opened the box the night before. Both crusts went flying out of the box onto the kitchen floor and broke into many many pieces. I literally spent the entire day before cleaning the floor, so a few things went through my mind. My first thought was an explicative (I’ll let you guess what that one was) that was quickly shouted after the crust hit the floor, second thought was, “The floor is pretty clean, can I still use it?” and my third thought was, “No way, it’s clean but not that clean!”
So my easy peasy quiche recipe got a bit more involved since I had to make the crust, but honestly, at the end of the day, it turned out much better with the homemade crust. Either way, give this recipe a whirl and let me know if you enjoyed it.
Cheers, and I hope you all had a wonderful Mother’s Day, Covid-19 style of course.
Ingredients:
Trader Joe’s has good premade crust, but here is the recipe I used.
Crust – Preheat oven to 375 degrees. 7 tablespoons of butter cut into cubes, 1 1/4 cup of flour, 1 teaspoon of salt, and 2-3 tablespoons of ice cold water. Place butter, flour and salt in a food processor and pulse until incorporated into pea sized rounds. Turn food processor on and pour ice cold water into processor until a ball of dough forms. Pull the dough out, wrap in parchment paper, and place in the refrigerator for an hour to cool down. After an hour roll pastry out and place in tart or pie pan. Place parchment paper over pie crust and place baking beads or dry beans/rice on top of crust to keep it from puffing up. Bake for 20 minutes, remove from oven, take out parchment paper and beads/beans/rice, reduce oven to 350 degrees, and bake another 10 minutes. Pull out of the oven, now it’s ready for your filling and to finish cooking!
8 to 10 slices of cooked bacon chopped (I have the hubs BBQ it outside to cut down on the aroma that fills the house when frying it. Also, it comes out really crispy that way)
1-2 cups of shredded cheese (Depends on the depth of your pie crust)
6 eggs
1 1/4 cup of heavy cream
Salt and pepper to taste.
Sprinkle bacon and cheese on top of crust. In a bowl beat eggs, cream, and S/P. Pour into pie crust and place in 375 degree oven for about 25 minutes or until the top is set.
Wine to pair?
Eggs, bacon, and cheese beg for a sparkling wine or Champagne. I went with our fav sparkler from Scharffenberger Cellars, out of Mendocino, but any dry or extra dry brut will be lovely with this dish. Also, if you’re eating a little later in the day my beloved pinot also pairs great with this meal.
