First-time quicher!! Woohooo! Ever love a dish at a restaurant and forget you can replicate it at home? I love quiche and it dawned on me that I can have all the fancy feels right at home. With a little patience and simple ingredients, this quiche will certainly be a brunch repeat to impress all my friends once quarantine is over (hopefully sooner than later).
This recipe was less technical than the scones because I cheated. Yes, I bought a pre-made pie crust sue me. When at the store, I thought I originally had purchased a whole grain crust but at check out found out it was gluten free instead. So hey, I can consider this my first Celiac friendly recipe right??
Lil Luna's (sounds like a fun rapper name) recipe acted as bumpers to keep me in the right direction to successfully make a bomb quiche. I incorporated green onion, dehydrated minced onion, and a touch of garlic powder to add a little more spunk to the already solid ingredients. Oh, and one more egg and three less bacon pieces than the ingredients called for. I wanted it to be heavier on the egg side rather than accidentally become a meat pie.
If I had planned better, I would have cooked my bacon the night before to make the assembly even more effortless but instead I woke up early and baked it in the oven. Nothing like crawling back into bed while the oven does the hard work for you and the smell of bacon greets you "good morning". As I periodically checked the status of my pork, I set out the pie crust to thaw. Thank goodness I checked the directions because I would have attempted to use it frozen knowing me.
I combined all the ingredients in a bowl as listed and then some. The directions on the recipe suggest adding the cheese and meat to the crust before you pour over the egg mixture. Instead, I mixed all the ingredients in one bowl to incorporate all the flavors. There probably is a reason she did that but it wouldn't be a Baddie creation without not listening to a recipe to a degree ;)
One of my biggest concerns about this dish was burning the crust. Time and time again, I have seen people complain that their crust was overdone because of their attempt to cook the filling to the right consistency. I pulled out the quiche as soon as I had the desired goldeness of crust and checked the giggle of the filling. The middle had the motion of an 80's waterbed. Gulp. She was NOT done. To protect the beautiful color of my crust, I covered the edges with foil and cooked the quiche until the filling's edges were fully set and the middle had a minimum spring.
Cutting this quiche without a pie cutter was challenging, so I took once for the BB team and ate the first piece to give you the cross section view. THIS IS A QUICHE THAT WILL MAKE YOU FOOD DANCE WITH EACH BITE! You know what I'm talking about. The happy palate that makes your upper body wiggle. I repeat, make this quiche!!
From the cheater-cheater-pumpkin-eater baker to Lil Luna, thanks for the recipe!
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Source:
Bacon and Cheese Quiche Recipe:
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