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

So.
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:

Crust:

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

Method:
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!

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

Method:
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 again...in 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!