Bacon and Cheese Quiche - Better Batter Gluten Free Flour

Bacon and Cheese Quiche

Quiche is a great make-ahead idea for a breakfast or brunch. Paired with a green salad it’s even lunch or dinner-worthy! Swap sausage for the bacon or a different flavor of cheese even. These egg pies are easily adaptable and totally delicious.

bacon and cheese quiche

Ingredients

Want to make the crust dairy free? Substitute an equal amount of vegetable shortening instead of butter.

For the pie crust:
  • 2 c (8 oz) Better Batter All-Purpose Flour, plus extra for rolling out the crust
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 Tbl (1 stick) cold unsalted butter, diced and re-chilled
  • 1/2 to 2/3 c ice water

For the quiche filling:

  • 1 c half-and-half or whole milk
  • 4 eggs, slightly beaten
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 slices bacon, crisply cooked then crumbled
  • 1 c (4 oz) shredded Cheddar cheese
  • 1/4 c grated Parmesan cheese
  • 1 Tbl diced onion

Instructions

Make the pie crust. Carefully measure the flour and dry ingredients and whisk them together in a large mixing bowl. Add the butter and use your fingers to gently squeeze the flour and butter pieces together, just barely breaking up and flattening the butter. Pieces of butter should remain large – this helps with a flaky crust. Slowly add half of the water and stir with a fork to combine. Add additional water and bring dough together into a ball using your hands, but working the dough as little as possible. You may not use all the water listed above. If you have a warm kitchen or warm hands, wrap the pie dough in plastic and chill up to 30 minutes to solidify the butter once again. Lightly flour your work bench and rolling pin with additional flour and roll the dough out to fit your pie plate. I have a deep dish pie plate so I made a 1/4-inch dough circle about 14 inches in diameter. Place dough in plate and trim excess dough, leaving about an inch or so overhang. Fold under excess dough and crimp the edge. Use a fork to gently poke holes on the bottom of the plate.

Make the custard filling. Combine eggs, milk, salt, and pepper in a measuring cup or small bowl and whisk until combined.

Assemble the quiche. Layer the diced onion on the bottom of the pie pan then layer in bacon and the cheeses. Pour egg mixture over the top. Place the pie pan on a baking sheet.

Bake. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. Remove from oven and let stand 5-10 minutes before cutting into wedges and serving.

 

Adapted from Pillsbury

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