Bacon, cheddar and green onion quiche in a homemade butter crust
Preppy Kitchen · ♥ 18.9K likes · 976K views · 15 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g all-purpose flour
- 1–2 tbsp sugar
- ¼ tsp salt
Whisk the flour, sugar and salt together.
- 226 g cold unsalted butter
Cube the cold butter into the flour and crumble it in by hand, leaving pieces from the size of sand up to an almond.
Cubing the cold butter
- 4 tbsp ice water
Sprinkle in the ice water a few drops at a time, mixing with a knife, until a squeezed clump holds together.
Ice water and folding for layers
Cut into two equal pieces, flatten each into a one inch thick disc, and chill 30 minutes to an hour.
Chilling the dough and why to blind bake
Roll out fairly thin, keeping it moving, fit it into the dish without stretching, trim and crimp, and freeze about 30 minutes.
Rolling and fitting the crust
- 6 slices bacon
Line the frozen shell with foil and pie weights and blind bake at 425 for 15 to 20 minutes, then 3 to 5 minutes more without the weights, docking the base so steam escapes.
- 1 cup caramelized onions
Cook the cut bacon from a cold pan over medium heat, stirring occasionally, until crispy, then drain on paper towels and crumble.
Crisping bacon, cheese and green onion
- 112 g cheddar cheese
- 2 tbsp green onion
Shred the cheddar and chop the green onion, reserving some of each for the top.
- 4 whole eggs
- 300 ml heavy cream
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
Whisk the room temperature eggs with the heavy cream, salt and black pepper, only enough to break the eggs up -- too much air makes the quiche puff and go dry and spongy.
Checking and docking the crust
Stir in three quarters of a cup of the cheese, most of the bacon and most of the green onion.
Set the crust on a rimmed baking sheet, pour in the filling, stir lightly to spread the solids, and bake at 350 for 25 minutes.
Sprinkle over the remaining quarter cup of cheddar and the reserved crumbled bacon, and bake 15 to 20 minutes more until the centre is just set.
Topping, finishing and serving