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Yeast-Crust Quiche

A press-in-the-pan yeast crust with a delightful quiche filling.
Yeast-Crust Quiche
Yield 1 (9- or 10-inch) quiche



  • 1 cup all -purpose flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 teaspoon salt
  • 1/2 cup water (120-130°F)
  • 1 tablespoon shortening or butter, softened


  • 8 slices bacon
  • 1 cup (4oz) Fontinella cheese
  • 3 large eggs
  • 2 cups milk or light cream
  • 1 teaspoon table salt
  • Dash of pepper


  • Prepare pan: Grease a 9-inch or 10-inch pie pan; set aside.
  • Preheat oven to 400°F.
  • In a stand mixer fitted with a paddle attachment, combine 1/2 cup flour, yeast and salt; mix well. Add to warm water and butter to flour mixture; mix until somewhat smooth. Gradually stir in remaining flour to make a stiff dough.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • 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 milk/cream, salt and pepper; mix well. Pour over bacon and cheese.
  • Bake for 30 to 35 minutes until knife inserted in center comes out clean and center is set. Serve warm.


Photo by Bran Appetit.