I love breakfast for dinner, so last week, on a busy week night, I whipped up a bacon quiche. I must admit, that I made the dough for the crust early in the morning, and Brad cooked the pound of bacon while I was at work from 9-6:30. I came home, rolled out the dough, Brad grated the cheese, and in an hour we sat down to a delicious hot quiche with some fruit salad for dinner! Here is the recipe:
1 1/3 c. flour
1/8 t. salt
1 stick (1/2 c.) cold unsalted butter, cut into small pieces
3-4 T. ice water
Pulse flour and salt in bowl of your food processor. Add butter and pulse until combined. Add ice water a Tablespoon at a time until dough forms a ball. Form into a disk with your hands, wrap in plastic wrap and chill (at least an hour or until ready to use).
Roll out dough into a circle 2 inches larger than your pie pan. Crimp edges, prick with a fork, line with foil, and fill with pie weights or dried beans. Bake crust for 10 min. at 375.
1 lb of cooked bacon, crumbled
6 large eggs
1 1/2 cups of half and half or cream
2 green onions, finely chopped
1 cup grated sharp cheddar cheese
1 cup grated gruyere cheese
salt and pepper
Whisk together all ingredients except bacon and cheese. Pour into baked pie shell. Top with cheeses and bacon, and press down with your hands. Bake at 375 for about 35 minutes. Let set 10 minutes before serving.