Monday, November 26, 2012

Quiche, Step by Step

Cheddar Quiche
8-10 slices of bacon of crisply baked bacon
1 cup cheddar cheese
1/3 cup red or yellow onion
4 eggs
2 cups half and half
3/4 tsp salt
1/8 tsp. cayenne pepper
fresh ground black pepper

Quiche stored in the refrigerator, makes a quick and nutritious start for many a busy day.  Making it at home ahead of time is fairly simple.  We usually, bake the bacon and quiche crust before or while preparing dinner, and then finish mixing and baking the quiche after dinner or during clean up.  
To make the quiche, we start by setting the oven to 425 and place the bacon on a large aluminum baking sheet that has sides.  It takes about 12-20 minutes for the bacon to cook depending on the thickness of your bacon.  You want crisp bacon that will crumble easily.  When the bacon is crisp remove from the baking sheet and drain on paper towels.  While the bacon is baking we start the crust.  
Quiche Crust
1 cup unbleached white flour
1/3 cup butter flavored Crisco shortening
1/2 tsp salt
3 T of water
Cut the shortening into the flour and salt until you have many tiny little balls. Then add the 3 tablespoons of water.  Roll out the dough between two sheets of plastic wrap.  Place the rolled dough still attached to one piece of the plastic wrap and firmly press into place, then gently remove the sheet of plastic wrap.  Your crust should look like this, you can easily fill in any gaps on your crust with some of the excess dough.  Firmly press a sheet of parchment paper onto the crust in the quiche pan and add rock salt or pie weights and then bake for 10-13 minutes, or until lightly browned. 
Fresh dough pressed into quiche pan ready for parchment paper
firmly press a section of parchment paper into the quiche pan, and add some pie weights or rock salt, then bake 12-15 minutes.
Finished crust
Bacon, (chinese sausage here) onion, peppers and cheese are then added to the quiche pan
Mix, the eggs with the half and half or milk and the spices and slowly pour the mixture over quiche pan.  Bake at 425 for 15 minutes then lower temperature to 300 and bake for 30 minutes
Finished Quiche, refrigerate once cool. 

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