A Tradition in Family Baking

Yeast-Crust Quiche

Yeast-Crust Quiche
A press-in-the-pan yeast crust with a delightful quiche filling.

  • 1 cup Flour
  • 2+1/4 tsp Active Dry Yeast
  • ½ tsp Salt
  • ½ cup Water
  • 1 TBSP Shortening
  • 8 slices Bacon
  • 1 cup (4 oz.) Fontinella cheese
  • 3 Eggs
  • 2 cups Light cream
  • 1 tsp Salt
  • Dash Pepper
  1. This recipe is featured at Bran Appetit.

  2. In medium mixing bowl, combine ½ cup flour, yeast and salt; mix well. In saucepan, heat water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Mix by hand until somewhat smooth. Gradually stir in remaining flour to make a stiff dough. With lightly floured fingers, press into greased 9 or 10-inch pie pan to make a crust. If desired, crimp edges. Fry bacon until crisp; crumble. Sprinkle bacon and cheese in pie shell. In large mixing bowl, beat eggs until foamy. Add remaining ingredients; mix well. Pour over bacon and cheese. Bake at 400°F for 30 to 35 minutes until knife inserted in center comes out clean and center is set. Serve warm.

  3. You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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