Two weeks ago J and I had no ideas for a Saturday lunch because of the lack of groceries in our house. After opening all cupboards, freezers and the fridge we came to realize that we had enough to make a quiche! We had bacon…and fresh herbs!
Now, hear me out. I KNOW not everyone keeps a ball of pastry dough or a pre shaped crust in their freezer. (Seriously, why wouldn’t you!) But what people do have access to if they do not want to make their own dough is store bought crust. I have also had success in making quiche that does not have a crust!I have also had success in making quiche that does not have a crust. Pouring directly into a baking dish gave me the same results as using a crust would. What a great gluten-free option! I think everyone should try and make their own crust though, even one time. Maybe a post should come shortly on that about pie dough.
Quiche is a great and easy recipe to make for a breakfast, lunch or dinner.
Quiche is a baked custard dish. It involves a ratio of eggs and dairy (milk or cream) plus any ingredient you choose to add to the recipe. Once you have the liquid proportion down that you enjoy most, the world is yours in your quiche! Just remember some tips about the milk, the higher the fat content…the creamier the consistency in your quiche. So if you are using skim milk the filling would be more watery than if you were to use a half and half cream at 6% which would result in a firmer and more well rounded flavour (fat is flavour!).
I cup light cream (6%)
3 large eggs
¼ tsp salt
¼ tsp white pepper (or fresh cracked black pepper)
4 strips of bacon chopped (cooked until fat is rendered but not yet crisp)
1 tbsp fresh chopped chives (or 1 tsp dried chives)
1 tbsp fresh chopped oregano (or 1 tsp dried oregano)
1 tsp fresh chopped thyme (or 1/2 tsp dried thyme)
1/2 cup soft goat cheese
For a pre-baked 9” pie crust or greased baking dish.
If you are not pre baking a pie crust, add an extra 20-30 minutes of baking time to the recipe.
In a bowl, whisk eggs and cream together. Add salt, pepper and herbs.
Sprinkle over the bottom of the pie crust the bacon and half the cheese. Pour the filling over the crust and sprinkle the remaining cheese over the top.
Bake for 30-35 minutes or until quiche has puffed up and the top is golden brown. Serve warm or at room temperature.