pea and bacon quiche
Quiche!! We love it! I could eat quiche pretty much any time of day and for any occasion. The combination of a flaky crust, with a creamy custard and fillers … YUMMMM. I also think it looks super fancy, and makes a perfect dish for guests.
Despite popular believe, making a quiche crust is actually really easy. And if you have a food processor, which I don't, it's even easier!! All you need is cold ingredients, a dough cutter or food processor and a little patience. I promise!! This four ingredient crust never fails.
I made this pea and bacon quiche last week (which you may have spotted in my week in foodpost), knowing I could whip it up during the day, and it would make dinner time a breeze. I even served it cold, which I love, but my hubby heated his portion back up. L was being a toddler that night at dinner, she was fighting the onset of a cold, and decided a banana was a better dinner option. She doesn't know what she's missing 😉.
pea and bacon quiche
Ingredients
For the crust
- 8 oz Flour
- 1 tsp Salt
- 4 oz Butter
- 7-8 Tbs Water, ice cold
For the quiche
- 1 recipe Crust
- 2 cups Cream
- 4 Eggs
- Salt
- Pepper
- 1 1/2 cups Peas, frozen
- 4 strips Bacon, sliced
- 1/2 cup cheese, Gruyere
Instructions
For the crust
- With your dough cutter, cut the flour, butter and salt until the butter is in pea size pieces. Add 7 tablespoons of water and mix until just combined. If you have a food processor, pulse the flour, salt and butter until the butter is the size of peas. Then pulse in water just until dough comes together. Turn dough onto lightly floured surface and shape into disk. Wrap in plastic wrap and place into refrigerate for 30 minutes.
For the quiche
- Preheat oven to 350-degrees
- Whisk cream, eggs, salt and pepper until well combined
- Thinly roll out crust and place into baking dish. Tip: an easy way to transfer the dough is by rolling it onto the rolling pin, and then unrolling it into your baking dish. I also cheat sometimes and let the excess hang over while it bakes and then trim it after the fact - but don't go telling on me because I'm pretty sure I'd fail the quiche part of culinary school if anyone found out š
- Blind bake dough for 35 minutes, until golden. Remove from oven, evenly spread peas, bacon and cheese, top with cream and bake for 50 minutes, then cool for 5 minutes