Quiche is one of my favorite meals, it wasn’t always that way though. When I was little, all I could think of when I heard quiche was a soggy mess of a pie that was not tasty at all. We had quiche every year at Mother’s Day brunch at our country club, and while my country club usually had a pretty good dishes – the quiche was not one of them. So, I shied away from quiche for a while. Then I started making them myself and I realized what I could have been eating all those years at brunch!
If you are new to quiche, then welcome. A quiche is a buttery and flaky pie crust filled with eggs and savory ingredients. It can be eaten for breakfast, brunch, lunch, or dinner. A quiche is for anytime, which makes it a great recipe to have in your recipe box.
We have Delaney’s mom and brother here helping with some work on the new house and we need quick and easy meals so we can get back to working. With quiche, it’s easy to prep ahead of time. I made the dough and par-baked the crust the evening before. Then all I had to do was pop it into the oven for lunch. Bodie, Delaney’s brother, is also a vegetarian and I made one without bacon for him and he loved it. I used a standard 9-inch tart pan. The tart pans have a removable bottom which make it really easy to remove the quiche. If you don’t have one, they are a great tool to add to your kitchen. Here’s a link to one I have, find it here.
Apple Cheddar Bacon Quiche
Makes 9-inch quiche
95 grams (3/4 cup) organic all purpose flour
1/2 teaspoon organic cane sugar
6 tablespoons (85 grams) organic salted butter, cold
2 1/2 to 3 tablespoons cold water
1 small organic apple
4 slices bacon, fully cooked to your liking
4 organic large eggs
1/2 cup organic milk
1/4 teaspoon organic onion powder
1/4 teaspoon organic sage
1/4 teaspoon organic thyme
30 grams (1/3 cup) grated cheddar cheese
fine sea salt and black pepper to taste
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Preheat the oven to 350°F.
On a floured surface, roll out the crust to 1/4-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove beans and parchment paper, and bake again for 15 minutes. The edges will start to brown.
To make the filling: Chop the apple and bacon into small cubes. In a medium bowl whisk together the eggs, milk, onion powder, sage, and thyme. Add in cheddar cheese, apple pieces and bacon pieces. Transfer to the quiche crust and spread evenly.
Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.
Store in the fridge for up to 5 days.
High Altitude – Bake 350°F for 20 minutes for the first par bake, remove beans and parchment paper and bake again for 10 minutes. Once filled, bake for 35 minutes, until set.