recipe collage: bacon quiche

I almost never use just one recipe when I cook. Instead, I look for many takes on the thing I’m making and combine the elements that seem the simplest / tastiest and mix in things that have worked for me in the past. A recipe collage, if you will. Here’s one I made this week when I was craving quiche and had a freezer full of cooked bacon :)

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!. MAKE A BASIC SHORTCRUST:

From the (v bossy) top comment on the NYT Cooking recipe for Basic Short-Crust Pastry

 
 

2. MAKE A QUICHE CUSTARD:

From House of Yumm (lol) How to Make a Quiche

My notes:

  • Add 4 eggs (5 if they’re small or med size) to a big liquid measuring cup

  • Then add 1/2 cup of heavy cream to the measuring cup

  • Then add enough milk to reach 2 cups total of liquid (I used unsweetened vanilla almond milk because I won’t buy milk but will buy heavy cream ¯\_(ツ)_/¯ )

 
 
 
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3. BLIND BAKE: aka pre-baking to prevent your crust from getting soggy from wet eggs

From NYT Cooking’s Quiche with Herbs and Goat Cheese

My notes:

  • Cover the dough with parchment paper and top the paper with dried beans before putting it in the oven. This will prevent it from over-browning and puffing up without the weight of the filling to hold it down.

 
 

4. ADD FILLINGS

I used cooked + chopped bacon, scallions, and goat cheese. You can use any combo that sound good to you! Just make sure your meats are cooked all the way through and that any veggies you wouldn’t want to eat raw are sautéed and their excess moisture is removed or else you’ll get a soggy bottom :) You can also add chopped herbs to your custard mix – I used fresh basil.

Add the fillings to the blind-baked quiche crust and then pour over the quiche custard.

5. BAKE AND ENJOY!

From NYT Cooking’s Quiche with Herbs and Goat Cheese

 
 
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