Leftovers Quiche

blog week 11

Hello Friends.  In the midst of my being busy (and it being my birthday in two days), you get this post instead of one last Thursday and one this Thursday.  Mid-week post! It is the end of the semester, as you all probably know, and things need to get wrapped up.  Including the contents of my refrigerator.  So, for the annual Tech Christmas Dinner on Saturday, which happened to be breakfast themed, I made cheesy bacon quiche trying to use up a lot of my ingredients.  Some things were measured, some things were not.  Some things were experimented with.

blog week 11 iii

Butter cut in the pie crust.

blog week 11 ii

Water added to pie crust.

 

A half a pound of bacon is too much for one quiche, not that I heard anyone complaining.  Also, if you don’t have heavy cream laying around (which I surprisingly usually do but didn’t this time), you can use a little bit of sour cream in its place.  Some day I will try this substitution with a not-leftover-quiche recipe and see how it compares.  I’ve done it twice in quiches before and I think it gives it a texture that is quite pleasing, especially considering you’re cheating.  Okay, so here goes the recipe as I remember it being.  If you take something away from this, take away the tip about the sour cream…I only leave the recipe here to look back on and prove that things can be tossed together into something lovely.

blog week 11 i

Leftovers Quiche

Yield: 1 9-inch quiche

Ingredients for Crust:

1/2 c. butter

1 1/2 c. all-purpose flour

1/2 c. cold water

Pinch of salt (which I neglected to remember to put in)

Ingredients for Filling:

The rest of your eggs (3 large eggs)

Probably about 1/2 c. milk

1/4 c. sour cream

1 pinch salt

1 pinch pepper

1 small pinch nutmeg (don’t you dare leave this out…even if you don’t think you like nutmeg)

The rest of your bacon (1/2 lb bacon, chopped and cooked until crispy…as mentioned, this is a LOT. 1/4 lb would have been better)

The rest of your cheese (About 1 c. grated cheddar cheese)

Butter for dotting the top

Method:

Make the crust pastry– With a pastry blender or a fork, cut the butter into the flour until it looks like lumpy sand.  Add the water a little at a time until the dough can be squished into a ball–you may not need all the water.  Form the dough into a ball and wrap with plastic wrap, setting in the fridge for at least half an hour (I say that as a convention–I left mine overnight).  Feel free to cook the bacon in this time.

After the dough ball has chilled, roll it out and crimp it into a 9-inch pie dish.  Preheat oven to 325 degrees.

Make the filling– Combine eggs, milk, sour cream, salt, pepper, and nutmeg and mix with a fork until smooth.  Add the bacon and cheese.  Pour filling into the prepared pie shell.  Place little blobs of butter over the top to dot it.

Place in the oven and bake for 20-30 minutes or until filling is set (jiggles slightly when dish is bumped).  Since this did not lead to much browning on top, I briefly placed it under the broiler to get some color after it was set.  Watch closely if you do that!

…And enjoy this haphazard quiche.

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