Thursday, October 13, 2011

Emma's Famous Bacon, Mushroom, and Basil Quiche

  • 1 pie crust (9 in.), uncooked (for a time-saver, you can use a store bought crust)
  • 1 T melted butter
  • 6-8 slices of cooked bacon (low fat?  try turkey bacon)
  • 4 mushrooms, washed and sliced
  • 1 1/2c grated cheese divided (jack, cheddar, swiss, pepperjack or combo)
  • 1 heaping T finely chopped fresh basil
  • Basil leaves for garnish
  • Basic custard recipe:
    • 4 eggs
    • 2 c heavy cream (for lower fat recipe, use milk)
    • 1/4 t cayenne pepper
    • 1/8 t salt
    • 1/8 t pepper
    • 1/8 t sugar
    • 1/8 t nutmeg
  1. Preheat oven to 400 degrees.
  2. Place crust in a 9 inch pie pan and brush bottom and sides of crust with melted butter.
  3. Sprinkle a handful of grated cheese over the crust (enough to cover).  Layer the sliced mushrooms, bacon, and basil.  Finish with remaining cheese.
  4. Whisk together the ingredients for the custard until well mixed.  Pour over the bacon and mushroom filling.  Add 6-8 whole basil leaves on top for garnish.
  5. Bake at 400 degrees for 10 minutes.  Reduce heat to 325 degrees and bake for additional 40 minutes or until center is set.
This is a slightly modified recipe from Marilyn Blair (Sweetie Pie Cafe).  I made it to take to my dad and step-mom for dinner. Emma made another quiche along side me for our family's dinner.  We had so much fun making it together and were excited with the end result! We will definitely be treating dinner club to this delicious meal!  The recipe below was shared by Laura Ketcham-Duchow as a lower fat alternative that works great for quiche (not pie) and is very easy to make!

makes one 9-inch quiche crust

Prep Time: 5 mins
Total Time: 50 mins
2 cups flour
1 teaspoon salt
1/2 cup olive oil
1/2 cup ice water

Whisk together salt and flour.
Whisk oil and water to thicken and emulsify the oil.
Pour into flour and mix with wooden spoon or spatula.
Roll out large enough to overhang a 9” pie plate by about 1/4 to 1/2 inch.
Tuck overhang under evenly around the pan.
Crimp the edges.
Fill with quiche mixture and bake at 400F until done--about 45 min.

This recipe is not suitable for baked pie crust shells. It makes a nice, flaky crust that's suitable for everyday use in savory recipes.

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