Bacon and Cheese Quiche

This is basically a Quiche Loraine, but with the addition of cheese. It is quick to prepare (especially if you buy or have frozen pastry) and is delicious. We generally use Gruyere, but you can try any cheese including any of the bleu varieties.

Ingredients

Pastry

  • 125 g (1 cup) all-purpose flour
  • 1/4 teaspoon salt
  • 65 g (1/3 cup) plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 6 – 8 slices bacon, crisply cooked, crumbled (1/2 cup)
  • 120 g (1 cup) shredded Gruyere, Swiss or other cheese (see above)
  • 1/3 cup finely chopped onion sauteed but not browned
  • 4 large eggs
  • 2 cups heavy cream or half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper (cayenne)

 

Steps

1     In medium bowl, mix flour and salt. Cut in shortening, using pastry blender, stand mixer or food processor, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened (use a little more water if necessary to bind ingredients).

2    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate until dough is firm and cold, yet pliable. If too firm let soften slightly before rolling.

3    Heat oven to 220 °C (425° F). Roll pastry into round 2 inches larger than quiche pan or pie plate. Place in quiche dish and press firmly against bottom and side. Trim overhanging edge of pastry 1 inch above rim of pan. Fold and roll pastry under, even with plate; flute as desired.

4    Line pastry with baking paper or foil, gently pressing to bottom and side of pastry. Add dried beans or ceramic blind-baking beans and bake 15 minutes. Carefully remove paper or foil and beans and bake 5 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

5    Reduce oven temperature to 175 °C (325° F). Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into pastry lined quiche dish.

6    Bake 45 to 50 minutes or until  the center just jiggles and a knife inserted comes out clean. Allow to stand for at least 10 minutes before serving. Best served warm, but also delicious cold.