12 November 2011

veggie & turkey bacon quiche.

12 November 2011

This quiche was so so good. Although I will be up front-- it is not low fat. I have finally perfected my crust & custard for the quiche. The filling is really just a template--although the combination was really amazing. Use whatever you have around or left over roasted vegetables or deli meat or your favorite cheese.
The smell of the freshly cut clementines, smokey turkey bacon and pie crust baking was giving off this Christmas-y vibe. Now I am getting really excited for the holidays!

Quiche can be eaten anytime of day. 

the single crust.
1 stick organic butter, cold and diced 
1 cup white spelt flour
pinch of sea salt
3-4 TBL icey cold water
--pulse ingredients in a food processor until dough begins to form.
--pour out onto a floured surface. Gather dough and wrap tightly in plastic wrap. 
--leave in refrigerator for 20 minutes.
--roll out dough on the floured surface an form into a 9" pie plate.

the custard.
5 large organic free range eggs
1/2 cup half and half
3 TBL sour cream
handful of chopped parsley
sea salt & cracked pepper
--whisk together in a bowl.

the filling.
1 small red onion, sliced
1 small red pepper, sliced
2-3 baby portabella mushrooms, sliced
2-3 slices turkey bacon, chopped
1 cup (approx.) good, crumbly cheddar cheese, chopped
--heat a pan to medium heat & add a glug of olive oil.
--add vegetables & cook until tender (about 10 minutes); season to taste.
--place vegetables evenly on the bottom of the pie crust
--add bacon into pan & cook for about 6 minutes, until browned. Place on top of vegetables.
--then sprinkle cheese over the bacon.

--pour custard over filling.
--preheat the oven to 350 degrees & cook for about 45 minutes or until the center is set.
--let it rest for about 5 minutes before you cut into it. 

happy eatings & cheers!

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