Bacon, Swiss Cheese, and Artichoke Heart Quiche
Made this quiche a few weeks ago. It was SPECTACULAR, PERFECT!!
Started with a pie crust recipe I hadn’t tried before (Pate Brisee from the old Silver Palate Cookbook). Also pre-baked the crust for 10 minutes before adding fillings. Don’t know why I’ve always skipped that step (laziness probably). Made all the difference in the world. The crust was perfect, no soggy bottom.
- 1 pie crust (store bought, your favorite, or use Pie Crust/Pate Brisee recipe here)
- 8-16 oz. bacon, fried until crisp (I like to cook mine in a cast iron frying pan in a 375°F oven. Takes longer, 30 minutes or more, but never burns and you only need to turn it once.)
- 1 cup shredded swiss cheese
- 1 small jar marinated artichoke hearts, drained and chopped into small pieces
- 6 eggs
- 2 cups heavy cream (or cream/half&half/milk combination)
- salt and pepper to taste
- paprika to dust
Preheat oven to 400°F. If you have a pizza stone, preheat that too.
Prebake the pie crust for 10 minutes in a 400° oven. (see Pie Crust/Pate Brisee recipe for details on how to do prevent the crust from puffing up) Allow to cool slightly before adding filling.
Turn oven down to 350°F.
Place pie pan on foil-lined cookie sheet. The foil is to catch spills and to fold up over the crust if it starts getting too brown.
Sprinkle half of the cheese over the partially cooled pie crust. Add bacon and artichoke hearts, distributing evenly. Sprinkle with remaining cheese.
Whisk together the eggs and cream. Add salt and pepper to taste. Pour over filling ingredients. The pie plate should be full, but leave some room for everything to expand (and so that you don’t slop it all over as you transfer it into the oven).
Bake at 350°F for 50-65 minutes. Check custard by inserting a knife into the center to see if it comes out clean. If the crust gets too brown before the custard is done, fold the foil up over the edge.
Allow to cool for 20-30 minutes before cutting.
Note: Quiche recipes range from 3-6 eggs and from 1-1/2 to 2 cups of cream. Much depends on the size of your pie plate. Mine is large (10″ pyrex). If yours is smaller, adjust the egg/cream mixture accordingly.
Copyright © 2010, Lucinda DeWitt