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Bacon Quiche

Quiche is an extraordinary food. It is easy to make, super versatile and tastes wonderful. On top of that, coupled with bacon, it becomes trifecta of deliciousness.

BLOG POSTINGS > Everyday Meals

Bacon Quiche

by zirbirt

I love quiche. I love it because it's delicious, but also because I can put anything I want in a quiche. I can use mozzarella, pepperoni and some roasted tomatoes to make a nice pizza quiche, or just leftover meat and vegetables to make hundreds of random concoctions.

What I love most about quiche is the idea that it combines and omelet with pie... stick in some bacon and you have a literal trifecta of deliciousness just waiting to be devoured. So, I am going to share with you my simple bacon quiche recipe.

First, lets look at the basics. Quiche is comprised of two basic element. The crust, and the custard. The crust can be a basic pie crust, but I prefer to modify the recipe just slightly to make a savory pie crust.

Pie Crust (makes enough for 2 quiches):
1 stick butter (cold)
1 1/2 Cups Flour
1/2 t salt
1/2 t onion powder
1/2 t garlic powder
4-5 T water

The custard is really just milk and eggs with some cheese and whatever.

Basic Quiche:
5 eggs
3/4 cup milk
1/2 tsp salt
1 cup cheese (any kind)
1 cup filling (anything)
** whatever else you want to throw in it

Starting with the filling:

Ok, if I plan on pre-cooking my filling (like is the case with this bacon) I start with the filling. Everything else for quiche goes very fast, and I need to give my bacon time to cool and drain.

I begin by chopping about 8 slices of bacon and throwing them into a hot pan. I grill those up till they are getting crisp. I then throw in about half a chopped onion.. and cook till it goes transparent.

I drain this, dump it out on a paper towel and pat it dry with another paper towel. All the while I mourn the wonderful bacon grease I just dumped.

Now I can start my crust. I take 1 1/2 cups of flour and 1 stick of butter and put them in the food processor. I then add 1/2 t salt, 1/2 t onion powder... and in this case a dash of garlic powder. Then I blitz it until it all comes together and gives me a coffee ground texture.

Now I add 4 Tbs of cold water, one Tbs at a time.. blitzing between each Tbs... until it turns into a ball.

I remove my dough, split it into 2 equal sized balls, then wrap one in saran wrap and stick it in the fridge. Ok, now most people will tell you to do that with both.. Explaining how you have to chill the dough before working it because it is so important the dough be cold. I don't do that. I start working the dough immediately.

To do that. I lay down a sheet of saran wrap and place my ball on there. I then press the ball down into a pancake and lay another sheet of saran wrap over it.

Then I roll it out using my rolling pin. What's great about this method is: You don't dirty your rolling pin, You don't have to add flour to prevent sticking, and the saran wrap on the bottom makes lifting and placing your dough in the pan super easy.

Which is exactly what I do when I finish rolling this flat. I remove the top layer of saran wrap, and use the bottom layer to lift the dough. Then I just lay it in my pie pan and place it how I want it... and peel off the remaining saran wrap.

You can fancy the edges of it if you want. I personally don't care about fancy edges, so I don't mess with it. I just kinda press them in a bit so they aren't hanging wild.

Next up, I am going to grab a bowl, and stick my eggs in there.. then my milk.

Now comes decision time. For these, I figure a little onion powder and some chives will compliment my bacon the way I want. I also add some salt.

Then I mix it. An electric hand mixer is fine for this, but you can use a blender, a drink mixer, a stand mixer and of course a normal whisk.

Next up I put my pie pan on a cookie sheet (I suggest adding a layer of foil just in case you get a drip). Then add 1 cup of cheese (medium cheddar in this case)

Then top that with our filling. Normally I use 1 cup of filling.. but for bacon I find that to be too much, so I go with a lot less filling. This results in a thinner quiche, but the flavor balance is right.. which trumps a thick quiche in my book.

Now, I heat my oven to 350 and pull out the center rack. I lay my baking sheet on the rack, then add the egg mixture. (this helps me avoid accidental spillage. not so bad on the quiche but most others fill right to the top).

Slide it in and close the oven. Then let it bake for about 40 minutes.

To check if it is done, you simply slide a knife in about half way between the middle and the outside of the quiche. If that is fully cooked it is ready to come out. Don't worry if the middle is still a little wobbly, it will set outside the oven.

Let it rest for about 5 minutes before digging in.

Slice, serve and enjoy!

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