Beach House Brunch by Lei Shishak

Author:Lei Shishak
Language: eng
Format: epub
Publisher: Sky Pony Press
Published: 2016-04-12T16:00:00+00:00

STUFFED QUICHE

MAKES ONE 9½-INCH QUICHE

My first quiche memory is gingerly making a spinach and bacon quiche in the tiny galley kitchen of my Manhattan studio. Since then, I’ve made many types of quiche, experimenting with different fillings as I go. Here, I’ve taken my favorite ingredients and used them all in one recipe. This quiche is stuffed with bacon, onions, red bell peppers, mushrooms, and Swiss cheese. It’s incredibly satisfying and delicious!

Make crust:

Combine the flour, salt, and sugar in a mixing bowl with the paddle attachment. Add the cubed butter and mix on medium speed until pea size. Add the water and mix just until dough starts coming together. Gather into a ball with your hands, transfer to a floured surface, and form into a disc. Roll out to a 12-inch round and line the pie tin. Trim and flute the edges, prick holes in the dough with a fork, and place in refrigerator to chill. (Note: If it’s a warm day, chill the dough for 10 minutes in the refrigerator before rolling out.)

Make filling:

Cook the bacon as directed on page 159. Set aside to cool. Reduce oven to 350°F. Place a sheet tray on center rack. You will bake the quiche on this tray.

Small dice the onion and red pepper. In a large sauté pan, warm the oil over medium heat. Add the onion, pepper, and mushrooms and cook for 8 minutes, stirring occasionally. Remove from heat and set aside. If necessary, drain and dispose of any excess liquid from pan after cooking.

Remove pie shell from refrigerator and bake for 10 minutes. Add a thin layer of the grated cheese to the bottom of the pie shell and bake for 2 minutes more until cheese is melted. Remove from oven and add half of the onion mixture to the pie shell, followed by half of the remaining cheese. Chop the bacon into bits and add to pie shell. Top with the remaining onion mixture and cheese. Sprinkle the chopped chives on top.

Make custard:

Whisk the eggs, half-and-half, salt, and pepper in a medium bowl and slowly pour the mixture into the pie shell. Bake for 40 minutes, or until an inserted knife comes out clean.

Crust:

1¼ cups all-purpose flour

½ teaspoon salt

½ teaspoon sugar

4 ounces unsalted butter, cold and cubed

3 tablespoons ice water

Filling:

4 strips of oven-baked crispy bacon (see recipe on page 159)

1 small yellow onion

1 red bell pepper

2 tablespoons olive oil

8 ounces (about 6 medium) brown mushrooms, thinly sliced

7 ounces grated Swiss cheese

¼ cup chives, finely chopped

Custard:

3 large eggs

¾ cup half-and-half

½ teaspoon salt

¼ teaspoon ground pepper

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