This simplified quiche recipe can almost be made in a single bowl. OK, you have to fry 3 strips of bacon, too, and probably will use a pitcher to fill the piecrust, but the crust and the filling can all be made in the food processor. And you don’t even have to rinse it out between ingredients! You can have this quiche done in less than an hour including baking the piecrust.
- 2 cups flour
- 2/3 cup shortening
- 2/3 cup (or less) cold water
- Aluminum foil
- Dry beans for weight
This amount of dough is more than you need: it makes two piecrusts, but since a quiche pan is bigger than one pie pan, we just make two and use the remaining dough for something else.
- Preheat the oven to 400°F.
- Put the 2 cups of flour in the food processor and add the shortening. Pulse briefly.
- Add 1/3 cup of water and pulse briefly.
- Add some of the remaining water and pulse until mixed. If the dough is not smooth, add just a bit more water. The dough should be the consistency of Play-Doh.
- Roll out about ¾ of the dough to a circle larger than the quiche pan, fold it in half, and fit it into the quiche pan. Pinch it into place, and cut away any excess dough.
- Prick the dough in a few places with a fork.
- Put a sheet of aluminum foil over the piecrust and fill it with dried beans to weight down the crust.
- Bake 8-9 minutes, remove the foil and beans, and bake 2 more minutes.
In this method, we create the filling but do not fill the pie shell until we have it sitting in the oven. This prevents the filling from slopping over into the oven when you put the pie in.
- 3 strips bacon, fried and drained
- 4 oz Swiss cheese (Emmentaler or Jarlsberg)
- 3 eggs
- 1 ½ cups light cream
- Chopped chives or green onions
- Reduce oven heat to 375°F
- Put the cheese in the food processor and grate it with the steel blade.
- Add the eggs and cream and pulse until mixed.
- Cut the bacon into small pieces and place on the crust.
- Pour the quiche filling into a 2 cup pitcher, making sure to get all the cheese
- Place the quiche pan on a pulled-out oven rack, and pour as much of the quiche filling as you can into the pie shell.
7. Top with the chopped chives or onions, close the oven and bake for about 30 minutes, until a knife blade comes out clean.
Remove the quiche from the oven, make sure the crust is free of the pan rim and place the quiche pan on top of a cup or jar and press downwards to drop the sides of the pan. Place the quiche on a platter and serve at once.