Tag: bacon

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Qulassic Quiche

Quiche is not just for brunch any more! This traditional recipe can be customized with different meats, vegetables, cheeses, and more, to make it perfect for any meal. This version is very similar to a classic Quiche Lorraine, but with the addition of cheese to please the American palate. It can be served hot or cold, and is delicious any time of day.

Ingredients

  • 1-1/2 cups All-Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 cup Shortening
  • 2 – 3 tbsp. Ice Cold Water
  • 5 Slices of Bacon
  • 1/2 cup Chopped Sweet Onion
  • 4 Large Eggs
  • 1 cup Whipping Cream
  • 1 cup Whole Milk
  • 1 tbsp. All-Purpose Flour
  • 1 tbsp. Dried Parsley
  • Salt and Pepper to taste
  • 1 cup Mild Cheddar Cheese

 

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl or stand mixer, combine flour and salt.
  3. Cut in shortening and blend together until the mixture resembles coarse crumbs.
  4. Slowly add water and mix until dough forms a ball.
  5. Remove dough from bowl and place on a heavily floured surface.
  6. Use a floured rolling pin to roll dough out into a circle, large enough to accommodate your pie tin with ample overlap, adding flour as needed to keep the dough from sticking.
  7. Roll dough up onto rolling pin, and then roll it out over the pie tin, folding edges over to create a rim.
  8. Flute edges or press with the tines of the fork if desired.
  9. Use a fork to make several small holes on the bottom and sides of the crust.
  10. Bake in preheated oven for 10 – 12 minutes, until partially cooked but not browned.
  11. Now, work fast! You have a lot to do in the next 10 – 12 minutes.
  12. While crust is baking, cut bacon into small pieces, and cook in a large skillet over medium-high heat until crisp.
  13. Remove bacon pieces from skillet, reserving fat, and set aside.
  14. Cook chopped onion in bacon fat until translucent.
  15. Remove onion from skillet, draining excess fat and set aside.
  16. Beat together eggs, whipping cream, milk, and flour in a large bowl or stand mixer.
  17. Add parsley, salt and pepper, and half the cheese, and mix until well combined.
  18. When pastry shell is finished baking, remove from oven and reduce heat to 325 degrees. (If bubbles have formed in the pastry, gently press them down with the back of a large spoon.)
  19. Pour egg mixture into hot pastry shell, being careful not to let any of the egg go over the edge of the crust. (If it does you may just as well pour it out of the crust, and into a skillet to make scrambled eggs.)
  20. Sprinkle cooked bacon and onions over egg mixture, distributing evenly.
  21. Sprinkle remaining cheese on top of egg mixture.
  22. Bake in preheated oven for 45 – 50 minutes until firm and just beginning to brown.
  23. Remove from oven and cool for at least 20 minutes before serving.
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Spinach Salad with Bacon Dressing

Who says salad has to taste like bland leaves and twigs, or even be low-calorie for that matter? Each serving of this recipe has all the bacon and eggs of a country breakfast, and the dressing is sweet and sassy. Bonus: You can brag to your weight-loss-enthusiast friends you just had a salad for dinner!

Ingredients

  • 8 oz. Fresh Spinach
  • 8 Large Eggs
  • 8 Pieces of Thick-Sliced Bacon
  • 4 tbsp. Red Wine Vinegar
  • 1-1/2 to 2 tsp. White Sugar
  • 1/2 tsp. Dijon Mustard
  • 4 Thin Slices of Onion (about 1/8-inch thick)
  • Salt & Pepper to Taste

Directions

  1. In a large pot, hard-boil eggs for about 10 minutes.
  2. Place cooked eggs in a bath of cold water with ice cubes, and set aside.
  3. Wash, dry, and remove stems from spinach, and place in a large bowl. Set aside.
  4. Cut onion slices into quarters, and separate into individual pieces.
  5. Using sharp, washable kitchen shears, snip bacon into small pieces.
  6. Cook bacon in a medium-sized skillet over medium-high heat until well-browned and crispy.
  7. Remove bacon pieces from skillet, and reserve about 4 tbsp. of bacon grease in the pan.
  8. Reduce heat to medium-low and add vinegar, 1-1/2 tsp. sugar, and mustard to the bacon grease.
  9. Whisk until well combined and hot.
  10. Taste, and add up to another 1/2 tsp. of sugar if dressing is too acidic.
  11. Add bacon pieces and onion to spinach, and toss to combine.
  12. Pour dressing over spinach mixture and toss until all spinach is well coated.
  13. Remove eggs from cold water bath, peel, and slice.
  14. Serve spinach mixture on salad plates, and place slices of hard-boiled egg on top of each serving.
  15. Sprinkle with salt and pepper to taste.

Addendum: Spinach Salad traditionally has sliced, raw mushrooms as well. Feel free to add them if you’re into that sort of thing, but I only like mushrooms when they’re sauteed in butter and garlic, or swimming in red wine sauce.

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