Quick N Savory Bacon & Cheese Quiche

First off, my apologies for how little I've posted this past week! Things have seemed rather hectic. But, I'm determined to resolve that. So, today, I'm sharing a recipe that I created as a guest post for Nicole Small's blog, Tales Of A Kansas Farm Mom - Bacon & Cheese Quiche. I had a great time making this! 

Now for the nitty gritty part - The quiche. As I said in the post for Nicole, quiches are basically open-faced, savory pies. Most of them consist of the basic combination of milk, eggs, and cheese. Everything else in it is completely your choice!

Yep. That means it's all up to you.

Nobody else.

All according to your taste buds. 

Follow your- Wait. What was I even talking about??

For my quiche, I used a combination of Swiss and cheddar cheese, some chopped celery and apple to give it some sweetness and crunch, and then half a jalapeño and some onion to give it some kick! Let's get started:

You'll need:

Pie Crust:

1 1/4 cup flour

1/2 cup shortening 

1/2 t. baking powder

1/4 t. salt

1 egg

Water

Quiche Filling:

6 eggs

1 cup milk

1/2 cup Swiss cheese, shredded

1/2 cup Cheddar cheese, shredded

1 celery stalk, chopped

1/2 jalapeño, chopped

1/4 cup onion, chopped

1/2 cup apple, thinly sliced

5 - 10 slices bacon, chopped coarsely

Start by cooking your bacon according to the instructions. 

Now, let's make the pie crust. Sift together the flour, baking powder, and salt in a large bowl.

Using a pastry cutter, cut in the shortening.

Crack an egg into a measuring cup....

And then fill it with water until it reaches the 1/4 cup mark. Beat together and add it to the bowl. (As you can see here, I made a batch of dough that was twice as big as the recipe, that's why mine shows 1/2 cup instead of 1/4 cup!)

Using your hands, knead it together until it's all combined. (Don't over knead!)

Lightly grease a pie plate and then press the dough into it using your fingers. 

Then crack the eggs into a bowl and beat.

Add the one cup of milk....

And then the cheese. Stir together gently.

Wash your apple, celery, and jalapeño. Slice your apple thinly and add it to the bowl.

Then chop up the one stalk of celery and add it too.

Dice the jalapeño finely and add it.

Chop and add the onion to the bowl.

Then chop the bacon and stir it in too.

Pour the filling into the pie crust and bake at 350* for 30 - 45 minutes or until firm in the center and starting to brown.

Let sit on the kitchen counter for about 10 minutes to finish cooking in the center.

Slice, serve, and enjoy!

Ashleigh

Quick Breakfast Quiche

(prairiegalcookin.blogspot.com)

Pie Crust:
1 1/4 cup flour
1/2 cup shortening
1/2 t. baking powder
1/4 t. salt
1 egg
Water

Quiche Filling:
6 eggs
1 cup milk
1/2 cup Swiss cheese, shredded
1/2 cup Cheddar cheese, shredded
1 celery stalk, chopped
1/2 jalapeño, chopped
1/4 cup onion, chopped
1/2 cup apple, sliced thinly
5 - 10 slices bacon, cooked and chopped coarsely

- Preheat the oven to 350* F.
- Start by making the crust. Sift together the flour, baking powder, and salt in a large
bowl.
- Add the shortening and use a fork or pastry cutter to combine the flour mixture and
shortening.
- Crack the egg into a measuring cup and add cold water to it until it reaches the 1/4
cup mark. Stir together using a fork and add to the bowl. Knead with hands until just
combined.
- Place in a lightly greased deep-dish pie plate and spread.
- Now, for the quiche filling. In a large bowl, beat the eggs and then stir in the milk. Add
the shredded Swiss and Cheddar cheese.
- Chop the celery, jalapeño, onion, and then slice the apple thinly. Stir all of these into
the egg/milk mixture.
- Coarsely chop the bacon and stir it into the mixture as well.
- Pour the filling into the pie crust.
- Bake for 30 - 45 minutes. You’ll want it fairly firm in the center and starting to turn
golden brown.
- Let sit for 10 minutes on the stove-top to finish cooking in the center.
- Slice, serve, and enjoy!