What Can.i Make With a Pie Crust Egs Cheese
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Ingredients
Pastry
- 1 cup Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 2 to 3 tablespoons cold water
Filling
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup shredded Swiss or Cheddar cheese (4 oz)
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups whipping cream or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
Make With
Gold Medal Flour
Steps
-
1
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
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2
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
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3
Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
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4
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
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5
Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
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6
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Tips from the Betty Crocker Kitchens
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tip 1
Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France. It's traditionally filled with bacon and Gruyère cheese (like a Swiss cheese). -
tip 2
Par-baking the crust at a higher temperature keeps it crisper, but the lower temp once the custard filling is poured in ensures that the custard will cook up tender. -
tip 3
No time to make your own crust? Look for Betty Crocker™ pie crust mix, or consider using a ready-to-go refrigerated pie crust. -
tip 4
Seafood Quiche: Substitute 1 cup chopped cooked crabmeat, cooked bay shrimp, or smoked salmon for the bacon. Use 1/3 cup finely chopped green onions; increase salt to 1/2 teaspoon. -
tip 5
Spinach Quiche: Substitute 1 (9-oz.) box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel, for the bacon. Sprinkle with onion and cheese.
Nutrition
590 Calories, 49g Total Fat, 16g Protein, 20g Total Carbohydrate, 3g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 440
- Total Fat
- 49g
- 76%
- Saturated Fat
- 24g
- 120%
- Trans Fat
- 1g
- Cholesterol
- 240mg
- 80%
- Sodium
- 480mg
- 20%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 16g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
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Cooks throughout Europe were using eggs and cream in pastry at least as early as the 13th century, but the French took the idea of quiche and made it uniquely their own. Quiche Lorraine is said to have originated in the medieval kingdom of Lothringen, Germany. When that region became part of northeastern France, the area became known as Lorraine. Some food historians trace the word "quiche" to the German word "kuchen," or cake. In the local dialect of its home region, this dish is known as " Lothringer Speckkuchen." The traditional quiche Lorraine recipe was made with pâte brisée, a French short crust pastry, and an egg, custard and smoked bacon filling. (The addition of Swiss or Gruyere cheese is a more modern inclusion.) Now that you've mastered this version, find more quiche recipes to tackle.
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What Can.i Make With a Pie Crust Egs Cheese
Source: https://www.bettycrocker.com/recipes/quiche-lorraine/9a0749e1-6ba9-41f9-85e5-e5b2d3a63977