MI Coop Kitchen

Sunday’s Quiche

Recipe by
Great Lakes Energy Cooperative  
Cream Cheese Pastry Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cups solid vegetable shortening
6 ounces cream cheese, softened
1 egg white

1/2 pound thick-cut bacon
1 cup half & half
1 cup heavy cream
1 tablespoon all-purpose flour
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon fresh grated nutmeg
16 ounces shredded gruyere cheese
3-4 scallions, thinly sliced

Preheat oven to 375 F. In a skillet, cook the bacon until almost, but not crisp. Cool and crumble. To make the pastry crust, mix the flour, salt, shortening, and cream cheese until a soft dough forms. Roll out on lightly floured surface until it fits a 9″ deep pie plate. Transfer to pie plate. This dough is very forgiving and can be easily patched and formed. Brush with a bit of egg white to seal. To make the quiche, in a saucepan, heat the half & half and heavy cream just before boiling. Cool slightly. Add the flour, 4 beaten eggs, salt, white pepper, and nutmeg to make the custard. In the prepared crust, layer 1/2 of the prepared bacon, and 1/2 of the grated cheese. Repeat, spreading evenly. Pour the custard mixture evenly into the dish. Top with scallions. Cover crust with foil to keep from burning. Bake 35-40 minutes until firm and top is golden brown. Cool slightly; serve warm. Serves 8.

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