Sunday, January 10, 2016

Baking in Bowties - Bacon, veggie, and cheese quiche

Crust Ingredients:

2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water

2 tablespoons sour cream


Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms.

Gradually blend in enough ice water as well as sour cream to form moist clumps.

Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

Filling Ingredients:

1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 onion
2.5 oz/half a bag of fresh spinach
1 crown/head of broccoli


Heat oven to 350°F. Place pie crust in 9-inch glass pie plate

In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Use a food processor to coarsely chop the broccoli, spinach, and onion. Layer bacon and vegetable mixture in crust-lined plate. Pour egg mixture over top. Sprinkle cheese on top

Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

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