AHHH. I’M FINALLY CAUGHT UP IN BREAKING BAD. And Flickr stopped being annoying! What does that mean for you? That means new blog posts, yay!
And since I recently made a post on frittatas, I thought it would only be fair if I made an entry on quiche as well…a corn, bacon and onion quiche. Oh baby.
I went over the fundamental differences between frittatas and quiche a few blog posts ago but if you didn’t tune in, the main issue that sets quiche apart from frittats is the amount of eggs and the addition of cream. When you add cream to an egg mixture, the end result is a nice, light, custard base — less egg-y and more delicate. I usually enjoy my scrambled eggs (when I used to eat them) with the addition of milk or cream because it becomes more melt-in-your-mouth with a silken texture and just plain delicious. This is the same kind of idea when we make quiche.
I usually get a shipment of 2 dozen free range eggs from one of my boyfriend’s friends once or twice a month. I’ve been cooking so many other dishes lately that don’t involve eggs that I had two full cartons of eggs that were being neglected. The solution? Time to whip up a quiche.
This makes a lot of quiche. A LOT. I used a 13″ Le Creuset tart dish and roughly makes enough for 8-10 servings. This would be a great dish to whip up for a brunch alongside with some fresh juice and fruits. It’s a nice and light dish and although it is not the healthiest recipe I’ve made, it’s certainly a great way to use up some eggs that are hiding away in the back of your fridge.
And it has bacon. ‘Nuff said.
Corn, bacon and onion quiche
What you’ll need:
– 1 1/2 all purpose whole wheat flour
– 1/2 cup vegetable oil
– 1 tsp salt
– 1/4 cup ice cold water
– 5 ears of corn, kernels sliced off
– 1 cup bacon, cooked and crumbled
– 1 medium onion, diced
– 1 handful of chives, chopped
– 6 cloves garlic, minced
– 8 free-range eggs, beaten
– 1 cup whipping cream
– Salt and pepper, to taste
What you’ll need to do:
1. Preheat your oven to 350F.
2. Place all the ingredients for the pie crust into the pie dish itself. Then, with your hands, mix everything with your hands until everything is incorporated and the dough sticks together. Continue to press the dough into the pie dish and along the sides. Poke holes throughout the pie dough. This will help air escape and will prevent the dough from puffing up too much and becoming soggy. Bake in the oven for 15 minutes and set aside.
3. Meanwhile, beat the eggs, whipping cream, chives, and salt and pepper.
4. In a separate bowl, mix the corn, bacon, onions, and garlic.
5. Place the corn mixture into the now cooling pie crust and make sure everything is level.
6. Pour the egg-cream mixture over top of it and bake in the oven for 45 minutes to 1 hour or until the quiche is set. Makes 8-10 servings.