Bacon Cheddar Quiche
Yield: 1 Quiche
BACON CHEDDAR QUICHE
Prep time: 3 H & 30 MCook time: 1 H & 30 MTotal time: 5 Hour
Ingredients
Crust
- 1 1/4 cups AP Flour
- 4 oz Unsalted Butter, cold and cubed
- 1 tsp Kosher Salt
- 4 TB Ice Cold Water
Filling
- 4 oz Cheddar Cheese, grated
- 5 Large Eggs
- 8 oz Bacon, cooked and chopped
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 1 cup Diced Yellow Onion
- 2 TB Unsalted Butter
- 1/2 tsp Kosher Salt
Instructions
Crust
- Add flour, butter and salt to a food processor and pulse a few times until the pieces of butter are no larger than the size of a pea.
- Add 1 TB of water then pulse, then add another. Check the dough after adding 3 TB of water to see if it sticks together when you press it with your fingers. You may only need 3 TB of water, but if it seems too dry add the 4th TB of water.
- The mixture of dough should not come together yet in the food processor and still look crumbly, so remove it onto a working surface and start forming it together into a ball with your hands.
- After a few minutes the crumbly dough should come together into a ball.
- Shape the dough into a thick disc shape and wrap it in plastic wrap and transfer to the fridge for at least an hour to overnight.
- Once it's chilled, dust a working surface with flour and begin rolling out the dough into a round shape about 1/8 inch thick.
- Transfer the dough onto a pie dish and fit it into the dish.
- Trim off excess dough hanging off the sides, still leaving about half an inch hanging over.
- Use that extra bit of dough hanging over and pinch it around the edges of the pie dish, creating a thicker border.
- Chill for one hour in the fridge.
- Heat the oven to 375F and nestle tin foil or parchment paper into the pie dish over the dough and then fill with uncooked beans or rice. Place the dish in the oven for about 15 minutes. This step is called blind baking which helps brown the crust before the filling goes in and the weight of the rice/beans prevents the bottom from puffing up.
- After 15 minutes, remove the rice/beans and tinfoil/parchment and prick the bottom of the crust all over with a fork.
- Place the crust back in in the oven for another 10 minutes until the edges are lightly golden and the bottom is flaky.
Filling and Baking
- Lower the oven temp to 325F.
- Heat a pan to medium heat with a couple TB of butter. Add in the onions, season with salt, and pan fry them until they are golden, about 10 minutes. Set aside to come to room temperature.
- Whisk together eggs, salt, milk and cream.
- Layer the cheese, onion, and bacon on the bottom of the pie crust and pour in the egg filling. Save a little cheese to top the quiche with after the egg filling is poured in.
- Place in the oven and bake for about an hour or until the center is just about set.
- Let the quiche cool for at least 15 minutes, slice and serve warm or at room temperature.
