Thursday, 08 July 2010
I had some nice ingredients on hand for a delicious homemade quiche, so I decided to give it a spin. I took the Betty Crocker Quiche Lorraine recipe and modified it to suit my needs. You can basically put in whatever you want as long as you have a good egg/milk product base. This is one of the most delicious quiche combinations I've ever had, so enjoy!
Bacon and Blue Cheese Quiche
Pastry for 9-inch One-Crust Pie, homemade or prepared
5 slices bacon, crisply cooked and crumbled
4 oz. crumbled blue cheese
1 medium-sized red onion, sliced into strips
1/3 cup frozen or fresh spinach chopped, thawed, and drained
4 large eggs
2 cups whipping cream or half-and-half
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon ground cayenne
- To carmelize onions, cook in a heavy bottomed pan at medium heat with 2 teaspoons of olive oil, stirring occasionally. After ten minutes, add a pinch of salt (helps the onions “sweat” water out). Reduce heat if needed and cook on low until onions are browned but not burned. Set aside.
- Heat oven to 425° F. Roll out pastry to 1/8-inch thickness and place in 9-inch pie plate. Press firmly against bottom and side. Crimp edges and use a fork to make indentions ¼ inch apart (this allows air to escape for even baking).
- Line pastry with aluminum foil, and gently press it to the bottom and side of pastry. Let the foil extend over the edge to prevent overbrowning. Bake for 10 minutes, then remove foil and bake 2 minutes longer.
- Sprinkle bacon, onions, spinach, and cheese in the bottom of the pie crust.
- In a bowl, beat eggs with whipping cream and add spices. Pour into pie crust.
- Reduce oven temperature to 325° F. Bake 45-55 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.
Paired with a nice Riesling wine, this is one of the most delicious dinner/brunch/appetizers you can make!
What do you like in your quiche? What are some other delicious brunch foods that you like to make?