Real Families Do Eat Quiche!

It's been said that real men don’t eat quiche – but at my house, with my husband and two teenage sons, it’s a hit! One of the reasons I love this great dish is that it can be served for any meal and it also makes a great appetizer. The make-ahead ease allows for less last minute preparations, lending a more relaxed atmosphere. Quiche can be served warm or at room temperature and accompanied by muffins and fruit salad it makes a wonderful brunch. If you’ve never used Gouda cheese, don’t let it scare you. The mild nut-like flavor of Gouda adds a savory taste unlike any other. Ask for it in the deli section at your local grocer.

Sharon's Weekend Quiche

Preheat oven to 450 degrees

1 sheet (9-inch) unbaked pie crust dough
1-½ cup dried beans (any variety)
½ small sweet onion, finely chopped
¼ cup very finely chopped green pepper
1/2 package bacon, sliced into ½-inch pieces
4 eggs
2 cups Half & Half
¼ teaspoon Thyme
1/8 teaspoon pepper
¼ teaspoon Honey Dijon mustard (don’t substitute yellow mustard)
1 cup shredded Gouda cheese

For this recipe you can use a traditional quiche or cheesecake pan or a regular glass pie plate. Fit piecrust into dish and flute edges. Do not prick dough. Line unbaked shell with foil. Spread dried beans evenly over foil. The weight of the beans will keep the crust from puffing out of shape. Bake in a 450-degree oven for 10 minutes.

Meanwhile, sauté onion, green pepper and bacon until bacon is done and onions are tender. Remove from heat and drain on a paper towel. In a medium bowl, combine eggs, Half & Half, Thyme, pepper, and mustard. Whisk until well mixed but not frothy.

When piecrust is done, remove from oven. Remove foil and beans and cool crust to room temperature. Sprinkle ½ of the cheese on the bottom of cooled piecrust. This helps prevent a soggy crust. Add bacon, onion, and remaining cheese to egg mixture. Pour into pie shell. Lower oven temperature to 375 degrees and bake for approximately 40 minutes. Knife inserted off center should come out clean when done. Let quiche stand for at least 10 minutes before cutting. The 10-minute standing time is essential to allow the quiche to set up.

You can use this basic recipe and substitute 1-cup sausage, ham, or shrimp for the bacon. For vegetarian style, try ½-cup spinach and ½-cup mushrooms.


Tips:

*If you use a 10-inch pan or pie plate, you’ll need to first roll the dough to increase its size.
*For best results, make sure your dough is still relatively cool before you pre-bake the crust.
*Also, if you use a quiche or cheesecake pan, place it on a foil-lined cookie sheet for baking. This will help catch any spills.
*Reserve the dried beans for baking other pie shells.

Have fun with this dish. If you need moral quiche support, you can contact Lori or myself via our email: nawyn@vii.com or ksmerritt@favorites.com. Be sure to put the words, "Homemade Happens" in the subject line.

See ya next time! Sharon