Did you know that the pie crust companies have been lying to us for years? Seriously. For the longest time, they had me duped into believing that pie crust required magical pastry voo-doo only possessed by the sweetest of grandmothers and hardcore gourmands. Sorry pie crust companies, I’m hip to your game. Pie crust is easy, fo-sheezy, especially if you have a food processor. And oh my heavens, it’s divine! There’s no comparison between store bought crust and the magic of a buttery, flaky, homemade crust. That’s why, when Hickman’s Family Farms requested a Valentine’s eggs and bacon quiche recipe, I had to honor their eggs with the perfect crust. This crust is based on a mish-mosh of various standard crust recipes. Some folks like shortening, I preferred to go all-butter. No matter your pleasure, I can’t stress enough how much better this dish will be if you make the crust yourself. You might be one of the many who have been deceived into believing you can’t bake pie crust. Don’t believe the hype, give it a whirl. What have you got to lose? $2 worth of ingredients?
With hugs and quiches, I present to you, the ultimate romantic duo:
Eggs Love Bacon Quiche
(Full printable recipe at the bottom of this post.)
- Place butter, flour and salt into a food processor and pulse until butter is mixed with the flour into a small gravely consistency, then add in water gradually until completely mixed in and dough is soft, not tacky.
- Roll dough into a ball and then flatten into a thick disk. Cover in plastic wrap and place in the fridge to chill at least 2 hours up to over night.
- After your dough is chilled, preheat the oven to 375F.
- Roll the dough out onto a floured surface into a large round sheet, large enough to cover your 9’’ pie plate past the rim.
- Place the rolled dough over the pie plate, pressing it down into the plate and rolling over the edges, trimming the dough just past the edge of the plate.
*optional – roll out excess dough into a small sheet and use a cookie cutter to create decorative shapes to place around the edge of your pie, affixing with a dab of egg wash.
- Pierce the dough with fork tines all over.
- Place a round piece of parchment paper into the pie dough and fill with pie weights or beans so as to prevent the crust from puffing up.
- Place the pie crust into the oven at 375F for 15 minutes, remove the beans and parchment and continue to bake for another 10 minutes.
- Remove the crust from the oven.
- Next, combine five eggs with the half and half, whisking so as to break up the eggs and add a little air into the custard.
- Next, layer half of your shredded cheese into the bottom of the pie crust, followed by the bacon, the scallions and then the remaining cheese.
- Then pour the custard over top of the fillings.
- Place the quiche into the oven at 350F and bake for 20 minutes, then rotate and bake an additional 20 minutes. Use a pie crust guard for the last 20 minutes to avoid over browning of the crust edges.
- Serve warm or chilled.
*Original recipe by Joanie Simon (JoanieSimon.com)
*This recipe was sponsored by Hickman’s Family Farms
Print
Bacon Loves Eggs Quiche
- Total Time: 1 hour 25 mins
- Yield: 8 - 10 1x
Description
A simple quiche with the best breakfast duo: bacon & eggs.
Ingredients
- Pie Crust:
- 6 Tbs butter cold, cut into cubes
- 3/4 cup flour
- 3/4 tsp salt
- 1/4 cup water
- Filling:
- ½ lb bacon, chopped and fried
- 6 ounces shredded mild white cheddar
- 2 scallions
- 1 ½ cups half & half
- 5 eggs
Instructions
- Place butter, flour and salt into a food processor and pulse until butter is mixed with the flour into a small gravely consistency, then add in water gradually until completely mixed in and dough is soft, not tacky.
- Roll dough into a ball and then flatten into a thick disk. Cover in plastic wrap and place in the fridge to chill at least 2 hours up to over night.
- After your dough is chilled, preheat the oven to 375F.
- Roll the dough out onto a floured surface into a large round sheet, large enough to cover your 9’’ pie plate past the rim.
- Place the rolled dough over the pie plate, pressing it down into the plate and rolling over the edges, trimming the dough just past the edge of the plate.
- *optional – roll out excess dough into a small sheet and use a cookie cutter to create decorative shapes to place around the edge of your pie, affixing with a dab of egg wash.
- Pierce the dough with fork tines all over.
- Place a round piece of parchment paper into the pie dough and fill with pie weights or beans so as to prevent the crust from puffing up.
- Place the pie crust into the oven at 375F for 15 minutes, remove the beans and parchment and continue to bake for another 10 minutes.
- Remove the crust from the oven.
- Next, combine five eggs with the half and half, whisking so as to break up the eggs and add a little air into the custard.
- Next, layer half of your shredded cheese into the bottom of the pie crust, followed by the bacon, the scallions and then the remaining cheese.
- Then pour the custard over top of the fillings.
- Place the quiche into the oven at 350F and bake for 20 minutes, then rotate and bake an additional 20 minutes. Use a pie crust guard for the last 20 minutes to avoid over browning of the crust edges.
- Serve warm or chilled.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: Breakfast
- Cuisine: Bacon Loves Eggs Quiche
