I’m really trying to enjoy this LONG weekend because tomorrow I go back to work. It has been a great 12 weeks hanging with Miss Olivia. Tomorrow is definitely going to be a bittersweet day. I’m ready to get back to my old routine at work but I hate knowing that I will be leaving Olivia at day care. The dogs are going to be in complete shock as well since they don’t have to be crated as much now.
Since we were spending the weekend at home I decided to make a special brunch treat for us. I absolutely love quiche for breakfast or lunch. A couple of months ago I made a crustless quiche but this time around I wanted to use crust and make a southwest quiche. Not sure if it’s just me or not but making a crust for a quiche or pie intimidates me. There have been numerous failed attempts to making pie crusts because I think that the dough is not wet enough. This time I went in knowing that the crust would not be like pizza or bread dough. This crust was very easy to make and turned out beautifully.
The crust recipe comes from a cookbook that I have had for quite some time from a restaurant in Fredericksburg called The Peach Tree. It’s a lovely little restaurant that serves salads, sandwiches and quiches. I knew that I could count on their basic quiche crust recipe to help beat my fear. Now go try it for yourself!
ENJOY ~ Meagan
Yield: 6 servings
Cook Time: 1 hour 35 minutes
For The Crust
1 1/2 cups all purpose flour
1/2 tsp salt
2 Tbsp crisco
6 Tbsp chilled butter, unsalted
5 Tbsp iced water
For The Quiche
1 quiche crust
6 slices Bacon, chopped
1 Tbsp butter
1/2 cup red onion, diced
1/2 tsp garlic, minced
1 cup Mexican blend cheese, shredded
1/2 cup green chiles, diced
1/3 cup rotel tomatoes, drained
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
2 tsp jalapeño, minced
2 cups milk
For The Crust
In a bowl combine the flour and salt. Cut in the crisco and butter with a pastry blender until mixture is crumbly. Pour in the ice water and mix with a fork.
Place the mixture into a gallon size zip lock bag. Start pressing down the mixture until the dough starts combining and then seal the bag. Put in the refrigerator for 1 hour.
Preheat oven to 400 degrees.
Sprinkle flour onto your work surface. Carefully remove the dough and place onto the flour. (If dough comes apart it's Ok just place it next to the piece where it came off) Roll the dough until it becomes a large circle. Sprinkle some flour on top of the circle and slowly start to roll up the dough. Pick up the roll and start to unroll it on the pie pan. Go around the pan trimming the extra dough from the top.
Lay a piece of foil on top and either fill it with dry pinto beans or a small sauce pan. Place in oven for 15 minutes. Then remove the foil and pierce the bottom of the crust with a fork. Stick back in oven for an additional 10 minutes
For The Quiche
Preheat oven to 350 degrees.
Bake bacon and then chop it up.
In a sauce pan melt the butter over medium heat and add onions and garlic. Saute for 8 medium or until onions are tender. Remove from heat.
In a medium size bowl combine the eggs, salt, pepper, chile powder and jalapenos. Beat the egg mixture with a blender. Then add the milk.
Using the prepared quiche crust layer with the cheese, bacon, green chiles, rotel tomatoes and onion mixture. Top it off with the egg mixture. (I did not use all of the egg mixture) Fill it almost to the top of the pan.
Bake for 1 hour and 35 minutes or until knife is inserted in the middle comes out clean. Cool for 15 minutes before serving.
Quiche Crust is from The Peach Tree Family Cookbook