Happy Foodie Friday!
I made my first quiche a couple week ago and while I had my reservations about it, it turned out quite tasty. The first quiche I attempted ended up being a deep dish because I didn’t have a shallow baking pan (but I seriously just realized I could’ve used a pie pan…). So the cooking time for that seriously felt like two hours.
Of course, as I’ve mentioned before, the recipe I’m going to share with you was made to be Gluten Free—referencing the crust. So feel free to substitute that for a regular gluten pie crust instead.
Gluten Free Pie Dough (Martha Stewart Recipe)
1 Cup Gluten Free Flour (I used Bob’s Red Mill 1-for-1 Baking Flour, a little shy of 1 cup)
1 Stick of Butter, cold and cubed
2 Tbsp Ice Water
1/2 Tsp Course Salt (I used French Grey Salt)
In a food processor, pulse the flour and salt until combined. Add butter until thoroughly mixed. Add egg and water and pulse again. Now you should get a doughy consistency. If it seems to dry, add a little more ice water at a time. Refrigerate or freeze until the other ingredients for the quiche are almost done.
Bacon Sausage Quiche
1 16oz Package of Jimmy Dean Premium Pork Sausage
3 pc. Bacon, diced
1 Shallot, diced
1/2 White or Yellow Onion, diced
1/2 Cup up to 1 Cup of Spinach
1/4 Cup to 1/2 Cup Shredded Cheese (I used Mexican Style Shredded Cheese since that was what I had in the fridge)
1 1/2 Cups Heavy Cream or Half & Half
Salt and Pepper
Preheat the oven at 400°F.
In a pan, cook the bacon until crispy. Scoop it out and leave the grease to sauté the onion and shallots. Cook until brown/caramelized then remove from the pan.
Now you’ll throw in your sausage into the pan. When that’s about half way cooked, you’ll go and roll out your pie dough/crust that’s been sitting in the fridge. I rolled mine onto an 11” Quiche Pan (yes, after the first experiment with a quiche, I ordered a quiche pan).
As the sausage is continuing to cook, you’ll whisk together your eggs, heavy cream and salt and pepper in a separate bowl.
I’m going to make a disclosure that you may or may not use up all the eggs/heavy cream I listed above. It really depends on the size of the pan you plan on cooking the quiche in. I had a little bit leftover that I did ended up discarding.
When the sausage is just about done, you’re going to start assembling your quiche.
Here is how I layered it to ensure you get a little bit of everything in each bite: Add to your pie crust: bacon, then onions, then spinach, then sausage, then cheese, then the egg mixture.
Remember that eggs expand when they cook (especially when dairy is involved), so don’t overfill your pan. It’s okay if some of the ingredients are above the egg mixture.
Pop it into the oven, loosely covered with foil, for about 45 minutes. After 45 minutes you will remove the foil and bake for another 10-15 minutes, or until the. Top is browned. If the center is still liquid, then continue to cook it covered. This really depends on how deep the dish is at this point.
When it’s finished cooking, remove it from the oven and let it settle for about 5 minutes before serving.
Hope you’ll enjoy this recipe. We had it for dinner, but can definitely be eaten throughout the day!