Tomato and Bacon Cheese Quiche
Tomato and Bacon Cheese Quiche is one of our favorite summer dinners. Also, this quiche makes a terrific breakfast, brunch or lunch. It’s finally summer! I’ve been waiting a long time for all the great locally grown fruits and vegetables I can buy at our many farm stands here in the Hudson Valley. And, ripe and juicy tomatoes are at the top of my list of the best summer vegetables. This quiche is a really great way to highlight summer tomatoes, and it is so versatile. You can use other vegetables, or other cheeses. You could leave out the bacon entirely, or add in some ham instead. Also, if you don’t have creme fraiche, just heat up an extra half cup of milk. I love this dish for several reasons. First of all, I like that it is relatively inexpensive to prepare. Quiches in general, are a great way to use up odds and ends in the kitchen. Secondly, I like serving this to guests. It’s so great for a holiday breakfast or brunch. And, lastly, I love the rich flavor in this quiche.
The Ingredients Needed for Tomato and Bacon Quiche
- Bacon- My favorite brand is the Niman Ranch bacon.
- Cheese- I used Monterey Pepper Jack cheese, but cheddar would also be delicious.
- Creme Fraiche- You can find this with the gourmet cheeses at some markets. It adds great flavor.
- Milk- Use whole milk.
- Butter- For the crust, use unsalted butter.
How I Made my Quiche
I always start my quiche by making the dough. Actually, I often double the recipe and store half the dough in the freezer. While the dough chills, I make the filling. Then, while the quiche bakes, I have time to make a salad and probably a second main course for my picky eaters.
If you like quiche, you need to try this rich and delicious Tomato and Bacon Cheese Quiche.
Leek and Bacon Cheddar Quiche
Equipment
- Food processor
- a pie dish
Ingredients
For the quiche crust:
- 1½ cups all purpose flour (180g)
- ½ tsp. salt
- 8 tbsp. cold, unsalted butter, cut into ½ inch pieces
- ¼ to ½ cup ice water
For the quiche filling:
- ½ pound chopped bacon
- 1 cup sliced leeks, well washed
- 1 cup whole milk
- ½ cup heavy cream
- 8 ounces extra sharp cheddar cheese, grated
- 3 large beaten eggs
- 1 tsp. kosher salt
- ¼ tsp. black pepper
Instructions
For the quiche crust:
- In a food processor, pulse together the flour and salt.
- Remove the lid and sprinkle on the butter, and then pulse until the butter is the size of small peas.
- With the food processor running, pour just enough ice water in , just until the dough sticks together when you pinch it. You may not need the whole half cup of water.
- Empty the dough onto a floured board and gently roll it into a ball and the refrigerate it for 30 minutes.
- Roll the dough out on a floured board and then lay it in a pie pan. Refrigerate it until you are ready to fill it.
For the quiche filling:
- Preheat the oven to 350°. In a large skillet, fry the bacon until it's cooked through, but not crispy. When the bacon is cooked remove it with a slotted spoon and let it drain on paper towels. Remove all but 1 tablespoon of fat from the pan and cook the leeks until softened.
- In a 2- quart saucepan, heat the milk until it's almost boiling. Remove it from the heat and let it cool 5 minutes. Add the heavy cream and the cheese and stir until melted. Then, stir in the eggs, salt, and pepper.
- Fill the pie crust with the bacon and leeks and spread them out in an even layer. Pour in the egg mixture.
- Bake for 50 minutes, or until the middle of the quiche is not runny.
