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Yeast-Crust Quiche
A press-in-the-pan yeast crust with a delightful quiche filling.
Yield 1 (9- or 10-inch) quiche
Ingredients
Dough
- 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
Filling
- 8 slices bacon
- 1 cup (4oz) Fontinella cheese
- 3 large eggs
- 2 cups milk or light cream
- 1 teaspoon table salt
- Dash of pepper
Instructions
- 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.
Notes
Photo by Brandi Evans.
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