Saturday, February 16, 2013

Bacon and Cheddar Quiche

Recently we asked our Facebook fans for recipe requests and some of you asked for Easter brunch ideas.  Another asked for a quiche recipe.  Well…here you have both!  This quiche is wonderful.  It was a little time-consuming because I made the crust from scratch but the prep time would only take about 20 minutes if you use store-bought crust.  Since I have fallen in love with my crust recipe, I use it as often as I can :)  I used half of the sugar in this crust than I normally do since this is a savory dish.  However, the touch of sugar balances well with the saltiness of the bacon.

The ingredients of this quiche are very simple: bacon (which makes everything yummy), a good quality white cheddar, and green onion.  The bacon gives texture to the dish and the green onions brighten it.  Quiche is a staple brunch item and is very versatile.  You can add almost any ingredient you want.  If you make it pretty and balance color and texture, it will be perfect.  Just make sure not to overcook it.  If it starts to puff up, then the eggs may be cooking too much.  Watch closely!

Bacon and Cheddar Quiche

½ tsp salt
1 1/3 c all-purpose flour
1 tbsp sugar
7 tbsp very cold unsalted butter
3 tbsp very cold butter-flavored shortening
2-3 tbsp very cold water

3 eggs
1c milk
1c shredded white cheddar
6-7 slices bacon, cooked and crumbled
1 tsp salt
1 tsp pepper
½ tsp garlic powder
½ tsp onion powder
2-3 green onions

Combine salt, flour, and sugar in a food processor bowl.  Pulse a few times to combine.  Cut butter and shortening into small pieces and add to bowl.  Pulse until small crumbs start to form.  Slowly pour water, 1 tbsp at a time, down food processor chute while pulsing.  Repeat until dough starts to come together.

Empty dough out onto floured surface and form into a small round disk.  Place in a zip-top bag and refrigerate for at least 30 mins.  Preheat oven to 400F.  Remove dough from bag and lightly flour both sides.  Roll dough out into a 10” circle and carefully move to pie pan.  Using your fingers, create the desired pie edge.

Fill piecrust with dry beans and cook on 400F for 15 minutes or until lightly browned.  Remove crust from oven and discard beans.  Reduce oven heat to 375F.

Tip: Use a pie weight or dry beans while pre-cooking the crust instead of docking (pricking with a fork).  If the egg mixture seeps into the holes, it could make the crust soggy.

Combine eggs and milk in a bowl.  Beat until combined.  Mix in remaining ingredients.  Pour egg mixture into cooked piecrust.  Cook at 375F for 30-35 mins or until well set. 

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