I’m Going To Show You How To Make A Very Classic Quiche.
- Thick-Cut Bacon
- Heavy Cream
- Dried Beans
- Some Eggs
We can get started you’re going to some eggs some thick-cut bacon.I’ve cut it into small little pieces.some shredded gray or cheese heavy cream and you don’t need some pie crusts and you can make your own pie crust or you can buy some of the supermarket it doesn’t really matter it’s whatever is easier for you and you want to just press this into a buttered 9 inch tart pan with a removable buck with a removable bottom that’s a tongue twister so now the first thing. I want to do is get your oven preheated to 400 and now. We’re going to blind bake the pie crust.what I’m going to do.I’m going to take a fork. I’m going to just prick it all over the bottom and the sides of my crust that looks good so now.I’m going to take a piece of aluminum foil shiny side down just press it into your pie crusts here now blind baking is really just giving the crust a chance to bake without coloring and the beans are used as pie weights now these are dried beans that.I use all the time for blind baking and after.
I’m done. I let them cool put it back in the container and I’ll use them next time you can even use rice if, you want to or you can actually buy something called pie weights but they’re expensive and a bag of beans it’s like 95 cents and I just keep them on hand at all times so this is going to go into my oven at 400 for about 10 minutes and then. I’ll show you the next step while my crust is blind baking. I’m going to cook my bacon.I’ve got a scaler here over high heat there’s nothing in it no oil or anything and. I’m going to just add my bacon but.I’ve cut up and now.I’m going to just let this cook for about 7 to 8 minutes or until the bacon gets nice andcrispy and then. we’re going to remove it and continue on with the remaining recipe.
I’m baking it really nice and crispy so.I’m just removing it with a slotted spoon because.I don’t want any of the fat so just get it all out into a small bowl and set it aside to cool slightly once your crust has been in the oven for about 10 minutes lined baking.I’m going to remove my beans from back in the kitchen container so use it for next time now this is going to go back into the oven just like that for about 15 minutes or until it’s lightly golden brown and in the meantime.we’re going to make the remaining filling for the quiche why my cress are just finishing up in the oven for a few more minutes.I’m going to whisk together my eggs heavy cream salt and pepper and you can also like.I always said you can substitute any cheese that you want or if,you want to use turkey bacon you can use breakfast sausage.
You can cook it up and you know get all nice and and what’s what.I’m looking for cut up all nice and small or you can just crumble it in your fingers and just put that all over the top if,you want to but.I’m gonna use bacon because it is a bit more traditional okay this is ready let me get the pie crust out of the oven and we’re going to build the whole thing and then I’ll show you the next step now that my crust is ready. I’m going to pour in my egg mixture and then.I’m just going to scatter over some Gruyere which is really sharp and nutty and lovely and I really really like it and then just top that off with your crispy bacon it’s very very simple it’s very very easy and like. I said you can substitute any kind of cheese that you want you can substitute the bacon for something a bit leaner but you know once in a while a little bacon it’s just okay it’s just fine so this is going to go back into the oven for about 20 to 25 minutes.
We’re gonna let it cool for a bit and then we’re going to serve it my quiche was in the oven for about 20 minutes and it’s just how I want it it’s lovely golden brown color it’s flaky it’s delicious and smells even better.