I love quiche, though these days I usually make the less fussy breakfast casserole cousin. Recently I saw someone making a quiche on some cooking show and thought to myself, “self, we haven’t done quiche in a very long time!” Of course that means I have to whip it up for y’all too!
Just a few quick notes for you:
Making Crust
Making pie crust is so worth the effort! You avoid all the preservatives and it really is an easy thing to do. You can also choose the flour you use. Whether you use a stand mixer or a food processor, it will only take you a few minutes to produce a butter crust. It does need to chill in the fridge for about an hour, or overnight if you’d like to make the crust ahead of time.
When looking for a pie pan for this recipe, you will want a deeper sided pan to hold all the filling of the quiche. My favorite pie pans are Longaberger pans that are pretty old now.
You’ll need a good rolling pin as well. Something wider than your intended crust size for even consistency, and not too heavy or you will have uneven crust. If you like the French rolling pin look, make sure it doesn’t taper (get smaller) until the very end so that you have even rolling surface. Wood rolling pins are beautiful but they cannot be put into a dishwasher, they must be hand-washed.
Blind Baking
Blind baking is an older term making its comeback. It simply means that you will bake the pie shell alone for a little bit because the filling is either too wet or not meant to bake at all. You can blind bake a pie shell by itself, but you run the risk of it puffing up with all those little bits of butter fat in the dough, and having a very uneven, bumpy bottom crust. To avoid this, you can line the crust with parchment paper (this is very important) and place either pie weights or dry beans into the paper to weight it down and keep the pie crust flat while baking.
Because this crust will go back in the oven for an hour to bake the egg mixture, you won’t want to bake the crust too long beyond a toasty pale color. If you are afraid of the edges being too dark, cover them with foil or a baking pie crust shield.
How to make it
Loaded Quiche
Ingredients
- 1 pound bacon, chopped I used thick cut bacon for this recipe
- 1/2 half medium onion, diced I used a yellow onion
- 12 ounces mushrooms, sliced I chopped mine smaller for this recipe
- 2 handfuls fresh spinach, chopped
- 1 dash salt and pepper
- 3/4 cup heavy cream I used half and half
- 5 large eggs, room temperature
- 1 cup shredded sharp cheddar cheese
- 1 pie crust I make mine, but store bought is fine also
Instructions
- If making your own pie crust, begin there using your recipe, my recipe (link below), or a store bought crust. While your homemade crust is chilling in the fridge, begin frying bacon.
- You will need to preheat your oven to 400º, weigh your crust down using pie weights on parchment paper to avoid bubbles, for 20m or until the crust is lightly golden.
- Chop your bacon into the desired size and cook it over medium heat until firm. Remove bacon from grease onto a paper towel.
- Toss onion and mushroom into pan and fry until onion is translucent. Tear spinach and toss on top of onion/mushroom mix. Cook until just wilting. Remove from heat.
- In a bowl, whisk eggs, heavy cream, and milk. Season the egg mixture as desired, then spoon the cooked veggies into the egg mixture, stirring well. Toss in half the cooked bacon pieces and stir again.
- Pour the egg mixture into the slightly cooled, tan crust. Lower the oven temp to 375º and place pie tin into the center of the oven. Bake for 10m, then lower the heat to 325º. Baking for another hour.
- Allow quiche to cool for at least 20m before serving. We like to top our egg dishes with hot sauce.
Video
Notes
- You can easily make your own butter pie crust, my recipe can be found here.
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