Monday, January 11, 2010

Bacon Quiche

We made this for Saturday brunch. It was excellent!

Bacon Quiche
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9 or 10-inch pie crust, refrigerated
6 slices thick-cut bacon
2 tablespoons of reserved bacon drippings
1 medium onion, chopped
1 large (or 2 small) shallot(s), chopped ***we used 2 minced garlic cloves
1/2 cup sour cream
4 large eggs
1 1/2 cups heavy cream
3 ounces sharp cheddar cheese, grated
1 ounce Parmigiano Reggiano, grated
1/4 teaspoon salt
fresh ground black pepper to taste

1. Preheat oven to 425 degrees.
2. Line a pie plate or quiche dish with pie pastry, then trim and flute as desired. Prick pastry all over with a fork, then carefully line it with foil, gently pressing foil to bottom and side of pastry. Make sure edges are covered to prevent over-browning. Bake 10 minutes at 425 degrees. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has set. If crust bubbles, gently push bubbles down with back of spoon.
3. Turn oven down to 325 degrees.
4. Meanwhile, cook bacon until crisp. Pour out all but two tablespoons of drippings, then add chopped onion and shallot to the pan. Cook over medium-low heat until very soft and starting to caramelize. Chop or crumble bacon into small pieces, then add bacon and onions to bottom of pie crust. Top with grated cheeses. Whisk together eggs, sour cream and heavy cream, salt and a bit of fresh ground black pepper. Carefully pour the egg mixture into the crust. Depending on the size of your pie or quiche plate, you may have a bit of leftover liquid.
5. Carefully transfer the quiche to the middle rack of preheated 325 degree oven. Bake for 45 to 50 minutes, or until knife inserted in center of quiche comes out clean.

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