Quiche with Bacon, Red Pepper and Caramelized Onions

Yes, Quiche was at the height of its popularity in the 70s and 80s in the U.S., but a classic is a classic for a reason. And there are endless varieties so you can never tire of a savory egg custard, filled with scrumptious cheeses, in a beautiful flaky, golden crust!

Quiche with bacon, red pepper and caramelized onions

1 unbaked store-bought Flaky Pie Crust or homemade crust (see below)

4 large eggs

1/2 cup whole milk

1/2 cup heavy cream or heavy whipping cream

1/4 teaspoon each salt and pepper

pinch of cayenne pepper (optional)

1 1/2 cups (6 ounces) - shredded cheese: Swiss, Emmentaler, Gruyere or combo

1 1/2 tablespoons flour

2 medium onions, peeled and slivered

1/2 large red bell pepper, slivered and cut into 1 inch lengths

6 ounces cooked bacon, crumbled

paprika for sprinkling

-Bake the piecrust according to package directions or follow baking instructions for homemade crust (see below.) Set par baked crust aside.

-Preheat oven to 350 degrees.

-In a medium skillet, heat 2 tablespoons of oil over medium-high heat. Add onions and red pepper. Cook for 5 minutes, then reduce heat to medium low. Saute stirring occasionally until onions are very soft and caramel colored, about 20 minutes. Set aside.

-In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, pepper and cayenne (if used) together on high speed until completely combined, about 1 minute.

-Place grated cheese in a bowl and sprinkle on flour. Toss the cheese to coat with the flour. Add the cheese and bacon to the egg/milk mixture and stir in until combined.

-Place the caramelized onions and red pepper on the bottom of the par cooked crust and distribute evenly. Slowly pour the egg/milk/cheese mixture into the baking dish. Sprinkle the surface with paprika, if desired. Place the quiche in the preheated oven.

-Bake until the center is just about set, 45 - 55 minutes. Don’t over-bake. If the edges of the crust are browning too quickly, loosely cover the quiche with a piece of aluminum foil. Remove quiche from the oven then allow to cool for 10 - 15 minutes before serving. Garnish the top of the quiche with slivers of red pepper, green onion or chopped parsley, if desired. Quiche can be served warm or at room temperature.

Makes 6 - 8 servings.

Caramelize onions, shallots and red pepper then start breaking eggs!

Mix flour into grated cheeses - gruyere, parmesan, cheddar and more.

Pour filling into the par baked pie crust then bake until set.

Garnish baked quiche with sliced red peppers, green onions, parsley, etc.

Layers of gooey melted cheese surround the bacon, onions and red pepper, in the set egg custard.

Cool the quiche and cut into wedge shaped pieces for serving.

A picture’s worth a dozen “oos” and “ahs”, at least!

Flaky Pie Crust for Quiche:

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/4 cup cold butter

3 tablespoons vegetable shortening

3 tablespoons ice cold water (plus more if needed)

-Place flour, salt, butter and shortening in a food processor. Pulse 10 times or until the mixture resembles breadcrumbs. With the motor running on low, pour 2 1/2 tablespoons of water into the tube feeder. Turn to high and process for only 20 seconds. If if looks like the dough is not coming together add the other half tablespoon of cold water and then process another 10 seconds. (Do not process more than 30 seconds total. Pie crust likes to be handled as little as possible after adding the water, in order to be its flakiest.)

-Turn dough onto a lightly floured piece of parchment paper or counter space and shape into a rough ball, then flatten it slightly into a round disc. Completely cover with the parchment paper or cling wrap, then place to chill in the fridge for at least 30 minutes, or up to an hour.

-Sprinkle surface of the parchment paper with flour, (or your counter work surface) then sprinkle the top of the chilled dough with flour. Roll out into an approximately 11 inch round. Brush the excess flour off the dough with a dry pastry brush as you work.

-Carefully fold the pastry in half, lift from the work surface then place in a 9 inch pie plate or quiche pan. Unfold the pastry then gently push into the corners and indentations of the pan with your hands and fingers, patching up edges if necessary where the sides don’t quite reach to the top of the rim. (If using parchment paper, place your pie plate upside down on top of the dough, then carefully invert the pan upright so the dough will be sitting in the center of the dish.) Trim the edges of the crust by running the rolling pin over it, or trim the edges and crimp decoratively or use the tines of a fork to imprint a decorative border.

-It is a good idea at this point to chill your dough in the pan in the fridge for another 20 minutes to ensure a flakier crust (but not absolutely necessary.)

-Preheat the oven to 375 degrees.

-Place an 11 inch round or bigger piece of parchment paper over the crust and fill with ceramic baking beans, dried beans or rice. Bake for 20 minutes. This pre-bake ensures a baked bottom of the crust.

-Remove from oven and carefully, holding the edges of the parchment paper, remove the beans. With fork tines, dock the pastry by making several piercings around the bottom and sides of the pastry.

-Turn down the oven temperature to 350 degrees and return the crust to the oven to bake for another 10 minutes.

-Remove from the oven and fill with the quiche filling, then continue directions as described in the quiche recipe above.

-Makes one 9 inch quiche crust.

Place the flour, salt, butter and shortening in the food processor and mix. Add the water and process until the mixture begins to ball up. (No more than 30 seconds)

Shape dough into a ball then press lightly into a disc.

Wrap the dough completely then chill for 30 minutes in the fridge.

Place dough on floured working surface and roll out into an 11-inch round.

Invert crust into the pie or quiche pan, then remove parchment paper (if using)

Press the dough into the edges and indentations of the pan, then crimp or decoratively trim the edges.

Cover the pressed dough with parchment paper and fill with baking beans to par bake.

Remove the pastry from the oven after the first baking, then press holes into the dough with the tines of a fork. Return to the oven to complete the par bake.

PERSNICKETY NOTES:

**This recipe creates enough filling for a 9 inch quiche or pie pan. If using a 10 inch container, I suggest increasing the amount of filling as follows. Your cooking time will also increase by 5 - 10 minutes.

Filling for a 10 inch Quiche Pan

5 large eggs 1/2 cup whole milk 3/4 cup heavy cream or heavy whipping cream 1/2 teaspoon each salt and pepper pinch of cayenne pepper (optional) 2 cups (6 ounces) - shredded cheese: Swiss, Ementaler, Gruyere or combo 2 tablespoons flour 2 medium onions, peeled and slivered 3/4 large red bell pepper, slivered and cut into 1 inch lengths 8 ounces cooked bacon, crumbled

**Other delicious quiche fillings might include:

Salmon, Leeks and Asparagus: using cooked salmon chunks and parboiled asparagus tips

Broccoli, Ham and Cheddar Cheese: using parboiled broccoli

Spinach with 3 cheeses: Feta, Parmesan, & Ricotta (Check Spanakopita filling on this blog: https://www.persnicketypanhandler.com/blog/spanakopita-greek-spinach-pie?rq=spanakopita)

Crab with Red Pepper & Green Onions

Artichoke and Spinach

Mushroom, Onion & Swiss

Italian Sausage, Mushrooms & Provolone Cheese