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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[email protected]I'm not sure what I did wrong, but my quiche didn't come out right. The crust was too hard and the filling was too runny.
Nh Nayem
[email protected]This quiche was a bit too eggy for my taste, but it was still good.
Isr Gra
[email protected]I'm not a big fan of quiche, but this recipe changed my mind. It was so flavorful and satisfying.
Reduyan Ahmed
[email protected]I made this quiche for my husband's birthday and he loved it! He said it was the best quiche he's ever had.
jems Aldin
[email protected]This quiche is so easy to make and it's always delicious. I love that I can use whatever ingredients I have on hand.
thabang mario motlokoa
[email protected]I've made this quiche several times and it's always a crowd-pleaser. It's perfect for breakfast, lunch, or dinner.
Anthony Peter
[email protected]I followed the recipe exactly, but my quiche didn't turn out as good as I hoped. The crust was soggy and the filling was bland.
Celebrity Costumire
[email protected]This quiche was a bit too salty for my taste, but overall it was still good.
W .J. Searcy
[email protected]I wasn't sure how this quiche would turn out, but I was pleasantly surprised. The flavors were amazing and the texture was perfect.
Wongu John
[email protected]This recipe was easy to follow and the quiche turned out great! I used a pre-made crust to save time, and it still came out delicious.
Aa Aas
[email protected]I made this quiche for a brunch party and it was a huge success. Everyone loved it!
Crystal Bly
[email protected]This quiche was a hit with my family! The bacon and cheddar flavors were perfect together, and the crust was flaky and golden brown. I will definitely be making this again.