Quiche is the perfect thing to have around if you are expecting visitors. Bryan’s parents visited us at the Lake Huron cottage, and they were scheduled to arrive around 1:00PM. I knew we were having a big dinner, but I wanted to be able to give them something upon their arrival. I served quiche with a simple side salad, and they were thrilled. I had to improvise a bit (or a lot) because there were no pie plates available at the cottage, and there were, certainly, no pie weights available. So, I used a tin cake pan – not ideal, but it worked. For pie weights, I sent Jake out to collect a few small stones from the Lake – I think they might be better than pie weights! We had great thick cut bacon that we brought from our farmers market. I had to use Swiss cheese because Gruyere wasn’t available at the local IGA (which is, incidentally, attached to the gas station). If available, I recommend spending the extra little bit on Gruyere cheese, the nutty flavor is far more complex than plain Swiss cheese; but nobody complained about the cheese in this quiche. In fact, I think my greatest quiche fan is Humphrey the dog!
- 1 Pie Crust (I used Pillsbury, but if you’d like to make your own, my favorite pie crust recipe is listed below.
- 6 Oz. Bacon (about 4-5 slices)
- 1/2 Cup Mushrooms- chopped
- 1/4 – 1/3 Cup Scallions/Green Onions (green parts only) – chopped
- 2 Large Eggs
- 2 Large Egg Yolks
- 1 1/4 Cup of Half and Half (or heavy cream)
- 1 Cup Shredded Gruyere (or Swiss) Cheese
- 1/2 tsp. Salt
- 14 tsp. Freshly Ground Pepper
Preheat the oven to 375 degrees. Prepare pie crust and set in a 9″ pie plate. Cover with parchment paper (or wax paper) and add pie weights (or substitute dried beans or Lake/River rocks – washed and dried). Bake for 12 minutes, remove from oven (remove paper and weights) and allow to cool. In the meantime, in a saute pan over medium heat, cook bacon until crispy, transfer to a paper towel to drain off excess fat. Add mushrooms. Cook until mushrooms are tender, add the scallions, and remove from heat. In a medium sized mixing bowl, combine eggs, yolks, cream and salt and pepper. Add bacon and then mushroom, and scallion mixture to cooled pie crust and spread evenly over the bottom of the crust. Pour egg and cream mixture into crust. Sprinkle cheese on top of combined mixtures, place on a baking sheet and bake for an additional 6-9 minutes, or until the custard is set and cooked through (you can insert a toothpick- if it comes out clean it is set). Serve hot or at room temperature with a simple side salad. Quiche re-heats well in the microwave.
Pate Brise (Pie Crust):
- 2 1/2 Cups All Purpose flour
- 1 tsp. Salt
- 1 tsp. sugar
- 2 Sticks ( 1 Cup) Unsalted Butter – well chilled and cut into small pieces
- 1/4 – 1/2 Cup Ice Water
The key to a good flaky crust is to use very cold ingredients and don’t overwork the dough.
Add flour, salt and sugar to a food processor and mix until combined. Add butter and pulse for 7-10 seconds until flour mixture resembles a coarse meal. Add water in a steady stream through processor tube, pulsing while adding. Continue pulsing and adding water just until dough holds together. Dough should not be wet or mushy, but must hold together enough to roll out – if it doesn’t hold together to form a ball, slowly add a little more water until it does. Divide dough into two equal parts and form into balls, slightly flatten balls (they will chill faster and be easier to roll out). Cover in plastic wrap and chill in refrigerator for a minimum of 1 hour. Remove 1 dough disc from refrigerator and place on a floured work surface. Flour a rolling pin, and roll dough out to desired thickness or size necessary to fit in pie plate. Repeat process for top crust after filling bottom crust.