I always love making quiche. With ingredients like eggs, cheese and cream baked in a flaky pastry crust, who wouldn’t like making quiche? And on a skill level scale with one being the easiest, quiche would probably be around a 2 or a 3!
Another great plus for the quiche is that you can add other ingredients to it willy-nilly style. A basic quiche starts out with eggs and cream. After that, you can throw in some asparagus or mushrooms. Some other great add-in’s are bacon, pancetta and of course cheese. If you do decide to build your own quiche, just remember that the extra ingredients will be around 1/2 to 1 cup in volume. You don’t want to overfill the tart shell and have it pouring out onto your baking tray. Yup I can speak from experience.
I really wanted this to be a breakfast post and originally was planning to make some kind of loaded breakfast burrito. As awesomely tasty as that sounds, trying to photograph that is not something I was looking forward to. The next best thing is to chuck all of that burrito filling into a tart shell and call it a quiche. Potatoes, shallots, bell pepper, bacon and sharp cheddar cheese just hanging together getting all melty. Finally if you want to save some time, you could use a frozen pie shell. The baking time might be a little longer if it’s a deep dish shell. The center should be soft but firm to the touch. Press it gently and if it springs back up, then it should be done.
Some more tasty breakfast quiche.
Bump and Run- Paleo Quiche
Croque Maman- Crust Free Quiche
Garlic and Zest- Onion and Thyme Quiche
Bacon and Potato Breakfast Quiche
- For The Pastry Shell:
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 stick unsalted cold butter cut into cubes
- 4 Tbsp ice cold water
- For The Filling:
- 1 Tbsp olive oil
- 1/4 cup diced shallots
- 2 cups diced potato about 1/2 inch in size
- 1/2 tsp Old Bay Seasoning
- 1/4 cup finely diced green bell pepper
- 1 clove garlic minced
- 6 large eggs
- 3/4 cup heavy cream
- 1 cup grated sharp cheddar cheese
- 5 slices cooked bacon roughly chopped
- Salt and pepper to taste
- Preheat the oven to 375 degrees F.
- In a food processor, pulse the flour, salt and sugar. Add the butter gradually mixing until it's broken down into small pieces.
- Pour half of the ice water in while the processor is on. Add the remaining water and mix until it comes together in a ball.
- Place the dough into a plastic bag and let it rest in the fridge for 10 minutes.
- Prepare a 10 inch tart pan with a removable bottom by greasing with butter. Set aside.
- Roll the dough into a circle large enough to cover the tart shell, dusting well with flour as you go along.
- Lay the dough over the tart pan and tuck the sides into the pan, making sure not to stretch it. Trim the overhanging dough and bake blind with dried beans for about 20 minutes. Set aside when done.
- In a small pan heat the olive oil over a medium heat and add the shallots. Cook until soft, about 3-4 minutes.
- Add the bell pepper, garlic and the potatoes and continue to cook until the potatoes feel soft when poked with a sharp knife, about 15 minutes.
- In a separate bowl, whisk together the eggs and the cream. Add the cheese, bacon and potato mixture and gently stir.
- Season with salt and pepper. Carefully pour the filling into the pre-baked tart shell.
- Place onto a large flat cookie tray and bake for about 30 minutes and the top is golden brown.
- Let cool for 10 minutes before serving.