Monday, April 8, 2013

Bacon, Tomato, and Mushroom Quiche with Whole Wheat Crust

Greetings! I have a terrific dinner or brunch recipe for you today. Quiche! I made this a few weeks and haven't had the chance to blog about it yet. But it's been on my mind ever since I made it. So good!!!

Quiche is really quite brilliant. It comes together in no time at all, is versatile, and is good for a crowd. Paired with a side salad, it's an all-around meal!

The crust that I made for this quiche could not have been easier. And it's healthy too! It contains only four ingredients: wheat flour, salt, olive oil, and water. Easy! And I didn't even need to use a food processor; I was able to make the crust by hand.

The recipe came together from a few different sources. The crust recipe was from, and the actual quiche was a combination of some different quiche recipes I read online and one from my Taste of Home Classic Cookbook.


For the crust:

-1 cup flour (all-purpose or wheat)
-1/2 tsp. salt
-1/4 cup olive oil
-1/4 cup ice cold water

For the quiche:

-1/2 cup chopped onion
-1/2 cup chopped mushrooms
-approx. 12 grape tomatoes, sliced in half
-four strips of bacon
-1 cup cheddar cheese (or cheese of your choice)
-1 Tbsp. wheat flour
-3/4 tsp. dried herbs de provence
-1/8 tsp. ground pepper
-4 eggs
-3/4 cup milk (I used 1%; probably any kind is fine)


For the crust, in a medium bowl, mix flour and salt with a fork. In a separate bowl, mix together the oil and water with a whisk. Pour liquids into the flour and mix well until the dough comes together. Press into 9-inch pie plate.

Preheat oven to 375 degrees.

For the quiche, start by cooking your bacon (frying or baking it). Use paper towels to remove as much grease as possible. Set aside to cool; once cool, break or cut into small, bite-sized pieces.

In a pan over medium heat, saute sliced onions for 3 to 4 minutes. Add slices mushrooms, and continue to cook for 4 or 5 more minutes. Cool vegetables slightly.

In a small bowl, whisk together the eggs and milk. In a large bowl, add the cooked onions and mushrooms, sliced tomatoes, bacon pieces, cheese, flour, herbs, and pepper. Pour the eggs and milk into the large bowl with the vegetable mixture, and mix together. Pour the entire mixture over the prepared crust. Bake for 35 to 45 minutes, or until eggs are set. You can tell this by shaking the pan to see if the eggs jiggle or by using a cake tester or toothpick; it will come out clean with the quiche is done. Let stand for 10 minutes before cutting.

Makes 6 to 8 servings.

This crust isn't necessarily the prettiest crust in the world, but it was tasty! I'd definitely make it again. It was a slightly thin crust, which was fine by us, but if you wanted a heartier, thicker crust, I might recommend increasing the ingredient proportions by one and a half (but doubling it would be too much, I think).

And of course, you could easily substitute other vegetables that are your favorite! Asparagus would be a great addition this time of year. This quiche could easily be made meatless as well. And you can use your favorite cheese (or cheeses); it doesn't necessarily have to be cheddar!

I also have to admit that I think this was my first time making quiche! I honestly can't remember ever making it before... I've eaten it many times in my life, but I've never actually made it. Guess there's a first time for everything. :)

Hope your week's off to a great start!

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