Wednesday, April 20, 2011

Potato Bacon and Blue Cheese Quiche

I recently decided to do a different take on the Spanish tortilla style quiche and it was really really good. My friend, Brooke, would make fun of me if she saw this because it has bacon in it. According to her, everything I make has bacon in it. I guess just call me baby Paula Dean.

Here's the recipe. Hope you enjoy!

Basic Quiche (like the one from this entry)
- 5-6 eggs
- 1 pie crust (I like Pillsbury the best)
- 1/2-3/4 cup of cream (or milk) (the more you add the fluffier the quiche will be)

In addition:
- 2-3 small Yukon potatoes peeled
- 3-4 slices of bacon
- 3/4 cup blue cheese
- 3/4 cup gruyere cheese
- 1 small onion
- 1 tbsp butter
- 1 tbsp olive oil

1. Preheat the oven to 300 degrees. Spray some nonstick cooking spray on your baking dish. This is especially important on the bottom edges as your pie crust there will stick the most. Cook pie crust for 5 minutes then take out and let cool (keep it in the dish).
2. Boil salted water with potatoes. Cook until soft when pricked with a fork, but not as soft as you would need them for mashed potatoes. When they are done, cut them into bite sized chunks.
3. While potatoes are cooking, chop up bacon and cook with onion in the butter and olive oil until the onion is cooked.
4. Whisk eggs and cream together. You can either do this with a hand mixer or by hand. Whisking adds air to the eggs, and the more you whisk, the fluffier the quiche will be. Just don't whisk so much that the cream whips.
5. Add in the cheeses and your other ingredients. Mix a little bit, then dump into your pie dish. Make sure the ingredients are spread out evenly in the dish and bake until the top is just starting to brown.

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