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(recipe, Kathleen Bauer)
Infinitely variable, this quiche recipe can be meatless, meaty or a mixture. Experiment and have fun! (And, btw, my husband is lactose intolerant so we substitute low-lactose products for the real thing.)
- For the crust:
- 1¼ cups (or one heaping cupful) unbleached flour
- 8 Tbsp. (1 cube) frozen margarine
- ½ tsp. salt
- ¼ tsp. sugar
- 2 to 3 Tbsp. ice water
- For the filling:
- 4 slices bacon
- ½ lb. mushrooms, sliced thinly
- ¼ cup minced shallots or green onions
- 1 clove garlic, minced
- ½ red bell pepper, chopped fine
- ½ tsp. dried thyme leaves
- 1 cup cheddar cheese, grated
- ¾ cup milk or lactose-free milk
- 2 large eggs
- 2 egg yolks
- Blend flour, salt and sugar in processor. Cut in margarine using pulse setting until mixture resembles cornmeal. Add enough water to gather dough into ball. Wrap in plastic (or in plastic sandwich bag) and chill in fridge 1 hour.
- Roll out dough into 10" disk and lay in tart pan, leaving ½" overhang. Fold overhang to form double-thick walls. Press tart edges to raise dough ⅛" above pan. Chill in fridge for 30 min.
- Cook bacon in frying pan until fat is rendered. Add onions, garlic, peppers and mushrooms and sauté until tender. Set aside to cool.
- Line the tart crust with heavy duty aluminum foil and bake in 375 degree oven for 15 to 20 minutes until lightly browned. Remove foil, maintaining oven temperature.
- Combine eggs and milk in mixing bowl.
- Scatter cooled bacon mixture evenly on bottom of crust. Top with grated cheese and pour egg mixture over the top. Bake in 375 degree oven for 20-30 minutes until top is nicely browned. Remove from oven and serve.