28 January, 2013
Bacon & Potato Quiche
I did a couple of things this weekend. First I created some more recipes for the upcoming week. My Baby and I went to Disneyland on Saturday and had tones of fun because it was not busy and it was cool and grey. Got a new book to read, well two One is Tina Fey’s Autobiography book ( I think, I’m not sure because I read a couple of pages and its very funny book but I did not find it in the Humor section Isle) BossyPants and Sailor Moon 9 ( Yes I am Filipino and I love Anime, well just one and its my favorite Super girl Hero Group) and lastly I got to try Claim Jumpers Insanely Delicious, overly decadent motherload cake. I must say that cake is crazy have you tried it? My God it was so so good; that we couldn’t finish it so we saved it for another day. 6 layers of chocolatey, fudgy goodness its would be scandalous to eat it all in one day, it has to be Savored. LOL anyways on Saturday morning I made this delicious breakfast dish.
Bacon & Potato Quiche, it was one of does dishes that I wanted to create but was scared that I could not do it and not only was I successful, I’m planning on making some variations of my quiche. I made a crustless quiche before but I so prefer to have a crust on my quiche. The Bacon is good and adds a nice saltiness to the quiche, the crust is buttery. I mean all in whole it was perfection. I did some prep before I made this in the morning because I wanted to reduce my time in the kitchen because its morning, I want to get as much done so I could just get to the eating for breakfast and have a good day, you know so I bake the crust a day ahead, I stored them in a ziplock bag at room temperature, I cook the potatoes a day a head and so all I had to do was cook the bacon and assemble the quiche and bake the quiche, that took less than an hour which is not bad. If your going to make a quiche in the morning I suggest getting the crust made a head of time because it truly is a life saver, I mean you dont want to be fussing around with rolling a dough in the morning do you? I don’t hell no!! I want to have my breakfast and I want my coffee now,NOW. So if you make this quiche just make the crust a head of time. Got it. The Quiche is perfect for brunch with a side of some fruit salad HMMM that sounds good I think I will do that next time lol.
Making the crust is easy, I created a dough that was buttery and easily workable because I don’t like tough dough. I use individual 4 by 75 in tart pants but you can use a 9 inch tart pan with removable bottoms if you like. Just double the filling recipe.
Don’t forget to place parchment paper on top and insert some pie weights on the dough to keep them from shrinking while baking, I forgot to do that to mine and the sides shrank a bit. I use coffee beans as pie weights but it was too late lol. This tart shell is what I can an all purpose one, so feel free to use it for desserts to as well, I had two extra tart shell left so I am making a dessert out of them~Recipe coming soon.
- Tart Dough
- 1¼ Cups all-purpose flour
- ½ Teaspoon salt
- 6 Tablespoons unsalted butter, cold, cut into small pieces
- 3 Tablespoons vegetable shortening, cold, cut into small pieces
- 4 Tablespoons ice water
- 4 Slices of Thick Smoky Bacon( what ever you prefer)
- 3 Eggs
- 1 medium russet potato dice
- 1/4 cup of shredded Cheese
- 1/4 cup of heavy cream
- Salt & Pepper to taste
- Note: My Filling makes 2 but can be easily double to 4
Preheat the oven to 375 degrees
In a medium bowl whisk together the flour and the salt. Add the Flour mixture in the food processor and add in the cold shortening and butter. Pulse a few times till it resembles course crumbs. Add the water a tablespoon at a time while pulsing until a wet dough forms. Gather it into a ball and seal with plastic wrap and refrigerate for 20-1 hour. ( Can be stored in the freezer if not using the next day)
On a flour surface roll the dough out enough to fill 4 inch tarts or roll the dough to 12 inch to fit a 9 inch tart pan, remove carefully and transfer to tart pan(s). prick the bottoms with a toothpick or fork all over.Line the tart with parchment paper filled with pie weights and bake for 12-16 minutes till its golden and brown. Let cool on cooling rack.
Cook bacon on stove top or Oven ( I prefer the oven method, no oil spatters and you can just toss the oil after it has cooled on the foil, no greasy mess) till its crisp and crumble on a plate lined with paper towels.In a medium bowl whisk in eggs and the heavy cream, add the crumbled bacon and cheese, salt and pepper. Divide evenly in to prepared tart pans on a baking sheet lined with foil and cook on a 350 degrees for 25-30 minutes. Serve.
Note: To cook the bacon in oven. preheat oven to 400 degrees, line a baking sheet with foil and cooling rack and place bacon and cook in oven for 20 minutes or until bacon is crispy and done to your desired taste.