There are few ingredients that I find are always allowed in your kitchen. One is butter, one is cheese, and the last one is bacon. These 3 things are staples in my house. I always have bacon frozen and a variety of cheese on hand.
Butter, however, is used as fast as I buy it! So many recipes are better with butter and it’s sad that more people don’t know this or maybe they do know this but, they stay away from it for that very reason… which is still sad because you’re just missing alot of the fun in creating dishes.
So now on to the quiche- which features all 3 of these!..
This quiche is so versatile. It can easily be altered for a vegetarian or for a guy who really doesn’t want to eat anything you call a quiche. I’d try saying this is bacon & egg pie. .. or meat & cheese pie.. You can change the ingredients by making it full of meat; add ham or sausage & omit the onions and tomatoes if need be. Or you can dress it up with lots of veggies; Broccoli, spinach, asparagus, bell pepper or mushrooms. Just don’t remove some sort of cheese! It really needs that component! If I were you I’d make it exactly the way I am describing it now with bacon and cheese and onions and tomatoes and goodness & you will be so smitten I promise!
(You can half the recipe or freeze half for up to 6 weeks!) I made two rectangle quiches because I wanted to give one away and LETS be honest, I wanted an excuse to use my new pan! It’s so fun!
I am going to focus on the contents today though because the crust is a post by itself. You can use a store bought one if you’d like but, make sure it’s deep dish & a 9 inch pan. The perfect Crust is full of butter and it’s kind of flaky but not too crumbly and slightly crunchy.
Most of you know that I have a small baking business out of my home it’s called JK baking Company. I don’t get to sell things often as I would like because obviously my reach is limited as I don’t have a storefront ,but, I have loved everything that anyone has ever asked me to make them. Even the things that I cringed about to or thought about too long. I find true joy in serving others this way.
So this quiche recipe is one that I sell for JK baking Company and I sincerely hope anyone who has ever purchased one or considered will decide to be brave and make this one themselves!
So this is what you’re going to need:
- Pie Crust (9 in, deep dish)
- Eggs (5)
- Heavy cream (3/4 cup)
- Whole Milk (1 Cup)
- White Onion (about 3/4 cup diced very small)
- green onion (5 whole onions including the whites)
- roma tomatoes (1 sliced)
- Cheddar cheese shredded (2 Cups or a combination of 2 cheeses- I actually used cheddar, mozzerlla, & parmesan.
- garlic powder (1/2 teaspoon)
- dried marjoram (1/4 teaspoon)
- salt (1/4 teaspoon)
- pepper (3/4 teaspoon)
- dried basil (1/2 teaspoon)
- 3/4 pound bacon cooked slightly crisp and broken into pieces.
- parchment paper or aluminum foil
- cookie sheet
If you’re super cool like me though you’ll realize you don’t have any dried basil or marjoram on hand and look instead for this:
Trader Joe’s 21 Seasoning Salute is AMAZEBALLS. Goes well with everything. If you have this by chance go for 1 and 1/2 teaspoons and rock it out.
**Prepare your crust beofre you do any of this! If you are making your own make it the night before if you can so its nice and cool when you roll it out. Have this ready to go before you start mixing the goods up.**
In a medium bowl:
Crack open your eggs, pour your milk & heavy cream. WISK until they are well wisked. Also known as blended and lovely looking like this: (This is actually the before picture- sorry)
Use a pair of kitchen scissors to cut your green onions into the bowl. Set aside.
Then you start layering your dry goods:
Always start with Cheese and follow with onions and bacon last since it’s the most appealing flavor in there. Make sure you have pieces of bacon & not bits- very important.
If you decide to add mushrooms make sure you saute them done first as they leave water in your quiche & will make it soggy.
Now Place your pan on the parchment paper on the cookie sheet. I’ve never baked a quiche that didn’t overflow the pan while it was heating. It’s all good and will clean up easily if you follow the extra steps to cover in parchment.
Wish the wet ingredients one more time & POUR them over the bacon and cheese!
Now you’re getting excited because you’re so close to having a piece & you’re saying “I really wish you could get in my belly!”
Add the tomato; Sometimes if I am using Heirloom Tomatoes I just do large slices or one large one in the middle. Other times I use a roma like here and slice them evenly so they can be enjoyed on every piece.
Put quiche into a pre-heated oven (425 degrees F) and bake for 15 minutes. Turn it down to 300 degrees and bake for 40-50 minutes. (Covering the crust if necessary to avoid burning) You want to be able to visibly see the quiche is “set” in the middle. Also, it will look like it’s going to explode out of the pan but, no worries- it will settle!
Let it rest for the most challenging half hour of your life (at least) before slicing! It’s going to smell so good and you’re going to want dig right in but, let it rest! I like to slice it into 4 and serve with salad or fruit. Now tell it to get in your belly & enjoy!I can’t wait to hear about your quiche! Write me or comment and tell me how much you loved it!
This freezes beautifully; Wrap in plastic wrap AND FOIL and it is super safe for about 3 months.