Bacon Cheese Quiche with 100% EVOO Crust

AuthorKathy Oliva!DifficultyIntermediate

Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients for Crust
 2 cups white whole wheat or all purpose flour
 1 tsp sea salt
 ½ cup ice cold water
Ingredients for Filling
 8 large eggs
 1.50 cups heavy cream
 1 tsp sea salt
 ½ lb bacon, precooked, browned, and diced
 1.50 cups finely grated gruyere or cheddar cheese

Directions for Crust
1

Preheat oven to 375 degrees.

2

Combine the flour and salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the olive oil together.

3

Pour into the food processor and pulse a few more times until the mixture comes together.

4

On a floured surface, roll out the dough and fit into a 9′ diameter pie or quiche pan.

Directions for Filling
5

In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one Tbsp. of beaten egg, the cream and salt.

6

Layer the quiche with crisp bacon and then cheese. Pour the egg mixture over the top. Brush the crust with the reserved beaten egg.

7

Bake the quiche in the oven for 35-40 minutes until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool to room temperature.

Ingredients

Ingredients for Crust
 2 cups white whole wheat or all purpose flour
 1 tsp sea salt
 ½ cup ice cold water
Ingredients for Filling
 8 large eggs
 1.50 cups heavy cream
 1 tsp sea salt
 ½ lb bacon, precooked, browned, and diced
 1.50 cups finely grated gruyere or cheddar cheese

Directions

Directions for Crust
1

Preheat oven to 375 degrees.

2

Combine the flour and salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the olive oil together.

3

Pour into the food processor and pulse a few more times until the mixture comes together.

4

On a floured surface, roll out the dough and fit into a 9′ diameter pie or quiche pan.

Directions for Filling
5

In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one Tbsp. of beaten egg, the cream and salt.

6

Layer the quiche with crisp bacon and then cheese. Pour the egg mixture over the top. Brush the crust with the reserved beaten egg.

7

Bake the quiche in the oven for 35-40 minutes until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool to room temperature.

Bacon Cheese Quiche with 100% EVOO Crust

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