Real Men Do Eat Quiche

You throw enough bacon and cheese in anything and you can get a man to eat it. And what is more important is that quiche taste good, too good. Why oh why, must everything I love to eat be bad for you. Cream, check. Eggs, check. Bacon, check. Cheese, check. Cholesterol pills, check. I’ve never actually had a flavor combination of quiche that I didn’t like, but my favorite is always some version of quiche Lorraine. This quiche falls into that category.

Quiche is so versatile. It can be an appetizer, your breakfast/brunch, or even your main meal with a nice salad. There aren’t that many foods that can say that. And it can be made ahead of time to boot.  The only problem I find with quiche is that it never quite feels me up and I end up eating more and my four hundred calorie piece ends up being a thousand….sigh. I highlight quiche this week because I think it makes an excellent Christmas morning breakfast. You could make it ahead of time and have one less stressful thing to do. Plus, it is soooo simple to make.

I didn’t include a pie crust dough because the one I tried from allrecipes.com was horrible…there was nothing flaky about it. Luckily the quiche still was wonderful.

Hope all your holiday who-ha is in full swing and you are enjoying this time of year.

Pie crust for one 9-inch pie(use a recipe of your own or buy store bought)
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
3 large eggs
2 large egg yolks
1 1/2 cups cream
1/4 teaspoon salt
Pinch freshly grated nutmeg
1/2 cup grated cheddar cheese
1/2 cup grated manchego cheese
 
 Preheat the oven to 375 degrees F.
 
Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
 
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
 
Arrange the bacon evenly over the bottom of the baked crust.
 
In a large bowl, beat the eggs, yolks, and cream. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

 

Comments

  1. Everything I love is horrible for me too. Oh well… we only live once, right?

    My husband always frowns when I make quiche until he tastes it… then he is always pleasantly surprised and I have to re-remind him that he does like quiche!

  2. Quiche is good, certainly tastes good especially with bacon in it!!!

  3. I LOOOVE quiche, and in the past have only made crustless because of my fear of my baking capabilities. But since I have had good luck thus far with my very basic lard crust, I will try a quiche WITH crust.

    Happy Holidays Peabody!!!!

  4. Pea, now it’s 5 o’clock in the morning, my stomach crying for quiche!!! Love the frist pic with that bacon bit peaking out!
    French and Italian eat more cream, cheese and egg than everybodyelse, and they’re health. So I should eat more quiche too, heheee…

  5. Love quiches too.. and you’re right – enough cheese and bacon and you can get any man to eat it. hehe =)

  6. Bacon, cheese and a GREAT crust!!

  7. Anything with bacon is good!!

  8. Holy Bacon Bits! That does look yummlicious!!

    Happy Hols – hope you have a great Christmas!

  9. “You throw enough bacon and cheese in anything and you can get a man to eat it.”

    So true!

    Mmm, quiche.

  10. Mmmmm…we used to have quiche all the time. I haven’t had one in about a year. In fact, the last time I had one was after a Habitat build…funny the things we remember. Yum!

  11. I consider quiche a complete meal. Protein and carbs and a little fat. Plus it’s delicious!

  12. Pie crust:

    1 stick butter, right out of the freezer, cut lengthwise (both directions), then crosswise 8x (32 pieces altogether)
    1 heaping cup A/P flour
    1/4 tsp salt
    1/4 c ice cold water

    Put flour & salt in bowl. Add butter & mix on low until it starts to look about like cornmeal (3 minutes or so). With the mixer still going, SLOWLY drizzle in the water until the dough just barely starts to come together into a ball & clean the sides of the bowl. Wrap in plastic and mash it into a disk. Let it rest for 30-45 minutes in the fridge.

    Lightly flour rolling surface & rolling pin. Unwrap & dunk in your container of flour (really) and shake off the excess. Roll it out & place it in your pie pan. Don’t overwork it – be gentle, my friend! If you’re blind baking, dock it with a fork all over & then freeze it for about 30-45 minutes.

    Bake at 400F until lightly golden. You can use those pie weights to keep it from puffing too much, but if you dock it & bake it while it’s frozen, it doesn’t puff so much.

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