A press-in-the-pan yeast crust with a delightful quiche filling.
Yield: One 10-inch quiche
- 1 cup all purpose flour
- 2¼ tsp Red Star Active Dry Yeast
- ½ tsp salt
- ½ cup water
- 1 TBSP shortening or butter
- 8 slices bacon
- 1 cup (4 oz.) Fontinella cheese
- 3 eggs
- 2 cups light cream
- 1 tsp salt
- Dash of pepper
- This recipe is featured at Bran Appetit.
- 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.
- 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.