Wednesday, July 28, 2010
Recipe of the Week: Non-GMO Bacon and Cheese Quiche
Libby’s Bacon and Cheese Quiche
You don't need all organic ingredients to make this a non-gmo dish. If you would like, you can get organic flour, salt, and seasonings. Sea salt has less sodium than table salt and, in my opinion, it tastes better.
1 1/4 cups all-purpose flour
¼ tsp sea salt
1 stick cold unsalted organic butter, cut into pieces, plus 1 tablespoon
3 to 4 tablespoons very cold water, from the refrigerator
I usually make my dough by hand but I have also included directions for using a stand mixer.
Place the flour, butter, and salt in a medium sized bowl. Using 2 knives, with 2 hands, cut the butter into the flour in a scissor-like fashion until it resembles coarse crumbs. Add water to mixture 1 tablespoon at a time and gather the flour and butter crumbs into a ball. Be careful not to overwork the dough because the butter can start to melt and the dough is very delicate. If it gets too wet or sticky, sprinkle a little flour over the dough.
With Stand Mixer:
A stand mixer will work but can also turn the dough into a paste if you aren't careful. In the bowl of a stand mixer, with a dough hook attachment, combine the flour, salt and the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. If the dough is too wet or sticky, sprinkle a little flour over the dough.
Transfer dough onto a lightly floured surface and shape into a 4-inch flat disk. Cover with plastic wrap and refrigerate for at least 1 hour. The dough can stay in the fridge for up to 3 days or it can be frozen for up to 1 month if you wrap it well to prevent freezer burn. I typically use plastic wrap and a freezer bag when putting dough in the freezer. When you are ready to use the dough, take it out of the fridge and roll out the pie crust, with a floured rolling pin, on a lightly floured surface to fit a deep 9 or 10-inch glass pie plate. Start in the middle of the dough and roll gently out toward the edges. The dough needs to be circular in order to fit into the pie plate. Place the dough in the pie plate and crimp edges decoratively, if you want. Refrigerate at least 30 minutes. Makes one bottom crust.
4 organic eggs
1 ½ cups organic cream
4 ounces chopped organic bacon
¼ tsp sea salt
¼ tsp nutmeg
½ tsp thyme
1/8 tsp pepper
4 ounces shredded sharp organic cheddar cheese
1 (9-10 inch) unbaked pie shell(recipe above)
Preheat the oven to 400 degrees F. Line a baking sheet with foil and place the bacon slices on the sheet. Place the bacon in the preheated oven and cook for about 10-12 minutes or until bacon is crispy and lightly browned. Remove the bacon from the oven and place the pieces on a plate to cool. Turn the oven down to 375 degrees. Break the eggs into a medium bowl and add the cream. Using a wire whisk, hand whip eggs and cream until mixed well. Add seasoning to eggs and stir. Gently mix in the cheese. Once the bacon has cooled, break the strips into small pieces and add them to the egg mixture. Pour the egg mixture into the unbaked pie crust. Bake for 45 minutes or until the top is golden brown and firm to the touch. Serve.
Recommended Sides: Potato salad and/or spinach salad.