Name: Breakfast Quiche
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1-1/4 cups all-purpose flour -; 1/4 teaspoon salt -; 1/2 cup cold butter -; 3 to 5 tablespoons ice water -; Filling: -; 12 bacon strips, cooked and crumbled -; 1/2 cup shredded pepper jack or Monterey Jack cheese -; 1/2 cup shredded sharp cheddar cheese -; 1/3 cup finely chopped onion -; 4 large eggs -; 2 cups heavy whipping cream -; 3/4 teaspoon salt -; 1/4 teaspoon sugar -; 1/8 teaspoon cayenne pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast Quiche

1. 1-1/4 cups all-purpose flour -

2. 1/4 teaspoon salt -

3. 1/2 cup cold butter -

4. 3 to 5 tablespoons ice water -

5. Filling: -

6. 12 bacon strips, cooked and crumbled -

7. 1/2 cup shredded pepper jack or Monterey Jack cheese -

8. 1/2 cup shredded sharp cheddar cheese -

9. 1/3 cup finely chopped onion -

10. 4 large eggs -

11. 2 cups heavy whipping cream -

12. 3/4 teaspoon salt -

13. 1/4 teaspoon sugar -

14. 1/8 teaspoon cayenne pepper -

How to cook deliciously - Breakfast Quiche

1. Stage

In a large mixing bowl, combine the flour and salt. Next, using a fork or pastry blender, cut in butter until crumbly and resembles small peas. Begin to gradually add the ice water, mixing gently with a fork until the dough just begins to hold when pressed together with your fingers (the dough should still be rather loose and crumbly). Turn out the mixture onto a large piece of plastic. Shape it into a flattened disk, and wrap it tightly. Refrigerate for one hour. Editor's Tip: When learning how to make pie crust from scratch, a number one rule: Don't skip the chill. Pie crust needs to rest in the refrigerator before it is rolled out and shaped so the flour property hydrates and the ingredients meld together into a smooth, pliable dough. Dough that has not been chilled will not be easy to work with and will not bake properly in the oven.

2. Stage

Preheat the oven to 450°F. Remove the pie dough from the refrigerator, and place it on a lightly floured surface. Roll the dough into a circle that's about 1/8-inch thick, then transfer to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the pie plate, then flute or crimp the pie edges as desired. Editor's tip: If you have leftover pie dough, try to make decorative crusts designs for some added flair.

3. Stage

Line the unpricked crust with a double thickness of heavy-duty foil, and bake for five minutes. Remove the foil, and bake for another five minutes. Remove the crust from the oven, and cool on a wire rack. Reduce the oven's heat to 375°. Editor's Tip: To safeguard your crust from sagging in the oven during blind baking, you can add pie weights (an essential pie-baking tool) on top of the foil lining.

4. Stage

To the prebaked crust, sprinkle in the cooked bacon, cheeses and onion. In a bowl, beat the eggs, whipping cream, salt, sugar and cayenne. Pour the mixture over the top. Editor's Tip: For a boost of flavor, caramelize your onions in a small skillet prior to adding them in.

5. Stage

Bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Let stand for 10 minutes before cutting. Editor's Tip: We like to bake our quiche in the lower third of the oven. This helps ensure the crust fully bakes and is crisp and golden on the bottom.