Bacon and Cheese Breakfast Quiche
updated Yesterday
Sure, we love quiche any time of day. It’s great served fresh from the oven, chilled from the fridge, or even re-warmed three days later. But there’s something about a quiche specifically designed for the morning hours that’s particularly satisfying to sit down to.
This quiche is a riff on a classic bacon, egg, and cheese sandwich. A flaky, buttery crust stands in for the bagel or English muffin, the cheese and bacon are scattered on the crust to create salty bites of bacon and gooey pockets of melted cheese in every bite, and the eggs are whisked with dairy to create the custardy filling.
Prep This Quiche Ahead for a Stress-Free Morning
Instead of waking up early to make this quiche the morning you want to serve it, prep a few components the day before. I recommend blind baking the crust, grating the cheese, and cooking and crumbling the bacon. In the morning, you’ll simply scatter the cheese and bacon over the crust, whisk the eggs and dairy, pour it into the shell, and bake until set.
Do I Need to Prebake the Crust?
Yes! To avoid a soggy-bottomed quiche, you’ll want to give the crust a headstart (this is called blind baking ). Line it with parchment paper, fill with pie weights or dried beans, then bake for 20 minutes. Remove the weights and parchment, and bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly before pouring in the filling and returning to the oven.
Comments 1 RatingBreakfast Quiche Recipe
Yield Serves 8 , Makes 1 (9-inch) quiche
- shellfish-free
- kidney-friendly
- fish-free
- alcohol-free
- low-potassium
- peanut-free
- sugar-conscious
- tree-nut-free
- soy-free
- Calories 217
- Fat 14.5 g (22.3%)
- Saturated 4.5 g (22.5%)
- Carbs 13.2 g (4.4%)
- Fiber 0.9 g (3.7%)
- Sugars 2.4 g
- Protein 8.1 g (16.3%)
- Sodium 344.4 mg (14.4%)
Ingredients
- 1/2 (14.1-ounce) package
refrigerated or frozen pie dough, thawed if frozen (or use homemade )
- 3
large eggs
- 1 1/2 cups
whole milk, half-and-half, or heavy cream
- 1 teaspoon
kosher salt
-
Freshly ground black pepper
- 1 1/2 cups
grated Gruyère cheese, divided
- 8 slices
cooked bacon, chopped
Instructions
-
Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 350°F.
-
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly.
-
Whisk the eggs, milk, salt, and several grinds pepper together in a medium bowl until frothy and combined; set aside.
-
Sprinkle half the cheese over the pie crust. Top with the bacon, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
-
Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Let cool for at least 20 minutes. Serve warm, at room temperature, or cold.
Recipe Notes
Dairy options: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.
Grace Elkus
Deputy Food Director
Grace Elkus is the Deputy Food Director at Kitchn, where she writes a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.
Follow Grace
Source : food
Posting Komentar
Posting Komentar