BACON-CHEDDAR QUICHE
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You could make the whole thing the night before serving it, and consume it at room temperature in the morning. But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the crust, briefly pulse together the flour and salt in a food processor. Add butter and lard and pulse until mixture forms pieces the size of lima beans, about 3 to 5 one-second pulses. Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together. Shape into a ball, cover with plastic wrap and flatten into a disk. Refrigerate at least 1 hour.
- Heat oven to 375 degrees. On a lightly floured surface, roll out the dough to 3/8-inch thick and press it into a 9-inch quiche or pie pan. Line with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden.
- Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
- Meanwhile, in a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned but not yet crisp. Drain on paper towels.
- In a medium bowl, whisk together the eggs, cream, sage, pepper, nutmeg and salt. Sprinkle the bacon over the quiche crust, then carefully pour in the egg mixture. Dot with the butter pieces and return to the oven. Bake for 25 to 35 minutes, until the top is puffed and golden and the middle is almost set. Let it cool for 15 minutes before serving.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 60 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 31 grams, Sodium 407 milligrams, Sugar 2 grams, TransFat 1 gram
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overspeed30
[email protected]Yum!
Sudip Budhathoki
[email protected]This quiche was a total flop. The crust was crumbly and the filling was watery. I'm not sure what went wrong.
gamer 8 king boy
[email protected]I'm not a big fan of quiche, but this one was actually pretty good. The bacon and cheddar flavors were a nice combination.
Ishanka Malidu
[email protected]The quiche was a little too salty for my taste, but overall it was a good recipe.
Angela Taylor
[email protected]I'll try this recipe soon.
Smangele Phila
[email protected]So good!
Kevin Walkerz
[email protected]Nice and tasty!
christian linus
[email protected]This quiche is a great make-ahead breakfast or brunch option. I love that I can prepare it the night before and then just pop it in the oven in the morning.
Janet Valentin
[email protected]This quiche was a disappointment. The crust was soggy, and the filling was bland. I won't be making this recipe again.
Remember Phahla
[email protected]I made this quiche for my family, and they all loved it! The bacon and cheddar flavors were a hit, and the crust was perfectly cooked.
shohag rahman
[email protected]Delicious! The bacon and cheddar quiche was a perfect combination of flavors. The crust was flaky and buttery, and the filling was creamy and flavorful.
Farhan Ullah
[email protected]Easy to follow recipe, and the quiche turned out great! I used a store-bought pie crust to save time, and it still came out perfectly.
Momi Shaikh
[email protected]This quiche was a hit at my brunch party! The bacon and cheddar flavors were perfect together, and the crust was flaky and delicious. I'll definitely be making this again.