Thursday, December 6, 2012

Pintertest Kitchen: Bacon Quiche with Pat-in-the-Pan Crust

When I was growing up, my mom would make quiche and I would hate it.  Things that involved the meat grinder and leftover ham didn't really appeal.  Or maybe it was that my mom didn't use great cheese.  I don't know.  The other option is that my tastes have changed over time.  But I doubt it.
When I went to France, one of the things that I learned to make with one of my host mothers was quiche.  I learned to make a lot of great things in France and still make sauces the way I learned from Mme Brabant.  Mmmm...tarte tatin, bechamel sauce, cheese to finish meals.  Good times.
I was cruising Pinterest and found this very attractive pin for Bacon quiche.  It looked so good, but there was still one problem - I would have to make a pie crust.  Here's the pin:

I suck at pie crust.  My mother makes wonderful pie crust because she made a pie per month for the 41 years of marriage.  I make pastry once and a while.  It never turns out as well as I hope.  But no worries - this pin also had a pie crust that you pat into place in the pan.  How bad could it be?
I present to you now For the Love of Food's Bacon quiche with Pat-in-the-Pan crust:

3 c flour
2 tsp salt
1 c vegetable oil
3 Tbsp + 3 tsp milk

In a medium bowl stir together the flour and salt. Add the oil and milk and mix with a spoon until it becomes to difficult to maneuver, and then use your hand. Shape into a ball and place in a 9-inch baking dish.
Pat the dough around the dish center is deeper than the edges by almost 1 inch. 
Looks good, right?  And wicked simple to make.  It filled the pie pan easily and went together quickly.  So, we were off to a good start.  On to the filling!

8 slices of Bacon, crumbled
2 1/2 Cups of shredded Swiss Cheese
 2 Tablespoons of Flour
4 Eggs
3/4 Cup of Cream
3/4 Cup of Half and Half
Dash of Pepper

Preheat oven to 350F
Cook bacon until crisp. Once cool, crumble and set aside.
In a medium bowl, combine the cheese and flour – mix well. In a large bowl, beat the eggs slightly, and then add cream, half and half, pepper, bacon, and cheese mixture. Mix well.
Pour into the pie crust.
Bake for 30-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.
Serves 6-8.
Adapted from For the Love of Food.

Mmmm...cheese.  I used swiss.  So yummy.  I used the whole 200g block.  Tasty, tasty.

Here are things ready for the oven.  I found that I needed to bake this a little longer than expected, but the filling is delicious.
The filling is tasty, but the crust?  Not so much.  Too salty.  I ended up taking it for lunch for a few days and I cut off the crust that went up the back of the piece.  J tells me that I should make this a different crust.  I would have to agree.  I'm going back to frozen premade crusts instead of my own.

Today, I'm Keeping Up with the Johnsons!  You should too!


  1. Pie crusts SCARE me!!! Maybe try 1 tsp of salt vs. 2? It's so easy, it's sad that it doesn't work. Wahhh. Frozen pre-mades are always safe. And sometimes taste better to me than homemade. Shhh. ;)

    Thanks for linking up! I'm so happy that you did.

  2. Pie Crusts totally scare me also, but I REALLY want to make this quiche.....bacon? Yes, please!

  3. bacon? umm, i'll be making this for sure.