Monday, September 24, 2012

Fat Bottom Quiche

We host guests often.

Part of hosting is providing a bang-a-rang breakfast to start everyone's day.  That being said, I'm not a morning person. Me and my pillow are best friends at 6am.  This means, I try to get everything ready in advance, so all I have to do is pull things that have already been prepared in my zombie state.

Y'all are smart, so I'm sure you already know about baking bacon. If you don't bake your bacon, please start ASAP, and here is why (as if you needed reasons):

1. It makes less mess. You're not going to have bacon grease splattered all over your range, your teapot, your favorite shirt, your kitchenaid... I'm a mess. Anything I can do to alleviate my natural propensity toward turning everything in the kitchen into a cleaning war zone is quickly added to my list.
2. Bacon grease is at least 25% of the reason why I love bacon. Bakin' bacon means that the fat is rendered very gracefully (yes, gracefully) from the meat. The fat does not have burned particles floating throughout, and can be very easily poured off into a bowl/tupperware to save for Magical breakfast dishes. Like the crust of this Fat Bottom quiche.
3. You have bacon on hand for whenever. For breakfast in the morning (just flash in the pan, and they're ready to serve). Or for, you know...whenever the 'bacon mood' strikes. Which for me is at least every two hours.
4. Oh yeah. You can spend your time doing more important things than bakin' bacon.

So, if you love quiche, bacon, easy cleanup and easy preparation, this recipe is for you.


 

Staring you down.


Fat Bottom: A variation of the Easiest and Best Pie Crust Ever:modified from Bon Appetit

2 lbs fatty bacon slices (rest easy, they are not all going in this recipe)

2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1 cup bacon grease
2 tablespoons (or more) ice water

(Can be done several days before):
Preheat oven to 375.  Line two 9x13x2 pans with foil. Lay out bacon in a single layer in the foil-lined pans. Place in oven and bake 10 minutes. Flip bacon slices over and bake another 15 to 20 minutes until crispy. Remove bacon from the pan onto paper toweled plates. Set aside. Carefully pour grease off foil into bowl. Cool until solid in fridge.

Blend flour, sugar and salt in processor. Add solid bacon grease in dots, and cut in using on/off turns until mixture comes together. It will not be as granular as the butter crust that is similar. Instead, the dough will be sticky. Pulse 2 tablespoons of ice water in, being careful to not overprocess. Gather dough into 2 balls; flatten each into disk.  As usual, I'm lazy, and what I generally do is grease the pie plate, roll half the dough in a flat ball, and place in the pie dish. You can use pie weights, or dry beans to keep air bubbles from forming in the dough while baking. The other 1/2 of the dough can be used for the 2nd quiche that will be posted later this week.

(You can also wrap each in plastic and chill 30 minutes. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.))

Bake crust for 9-15 minutes at 375, or until just browning. Pre-cooking the crust a bit allows it to crisp.

Filling:

1/2 cup green onions, sliced thinly
3 large eggs
1 1/2 cup half and half
1/2 teaspoon salt
Pinch of nutmeg
Black pepper to taste
8 oz. cheddar/ pepperjack cheese, grated
3-4 slices pre-baked bacon, chopped into bite-size pieces.

Preheat oven to 375°F.

Mix ingredients from onions to pepper. Whisk until fully blended.  Stir in cheese gently. Pour mixture into crust (that's baked alone for 9-15 minutes). Sprinkle with a few slices of chopped bacon. Bake quiche for 40 minutes or until the top begins to puff and a knife comes out clean. Cover the crust with foil if it browns too quickly.

Eat happily, even in a zombie state at 7am. On a weekend.


Happy Happy,
-KM

kristen mrdjanov

Eat me!

10 comments:

  1. Oh my good-ness, yummm! You're killin me, K. Perfection.

    ReplyDelete
    Replies
    1. ...you'll have to come over and sample somma these goods!

      Delete
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