Wednesday, October 28, 2015

Bacon Apple Cheddar Quiche With No Roll Pie Crust

1 ½ C flour
1 tsp. salt
2 tsp. sugar (I omit this for savory crusts)
1/2 Canola oil ( any neutral flavored oil would work)
2 tbs. milk

Mix dry ingredient with a fork in a pie pan.

Make a well in the center and add the oil and milk.  Mix with a fork until it forms a ball.  Flatten and press into the pan and up the sides.  Flute or fork the edges.  Bake at 375 for 10-12 minutes or follow directions in the recipe you are making.  Makes a 9 inch pie crust.

Bacon Apple Cheddar Quiche

9 inch pie crust
1 apple, sliced thin (I used a large Honeycrisp and did not use the entire apple)
8 slices of bacon cooked and crumbled
6 oz. of sharp cheddar, shredded
4 eggs
¾ C half and half (I used fat free)
Salt and pepper

Layer the apple slices, bacon and cheese into the pie sheet.  Whisk together the eggs and half and half.  Season with salt and pepper (remember the bacon and cheese will also add salt).  Pout the egg mixture over the apples, bacon and cheese and spread evenly.  Bake at 375 for 40-50 minutes or until a knife inserted in the center comes out clean.  Let sit 10 minutes before serving.

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