Bacon, Onion, and Brie Quiche
Ever had one of those nights when you can't decide what to make for dinner. I have those at least once a week. In my family we love breakfast for dinner. Quiche is a dish that even the pickiest eaters love. What could go wrong with bacon, eggs, and cheese, placed into a buttery flakey crust. There a few ways you can make this quickly, but I will save that for another day.
I had a terribly long week and since it was only Thursday, I needed a pick me up. I decided to really dress up my quiche crust by making my crust with a new combo of butter and duck fat. The result was the most buttery and rich crust. It truly transformed this dinner into something magical. If duck fat isn't your thing that's ok I will tell you how to make the recipe without it.
The fun thing about quiche is that it is so versatile that you can really change it up and keep dinner or breakfast fresh. Some nights I use spinach, artichokes, and havarti cheese, the next week I add in pancetta and tomatoes. Once you master the quiche the possibilities are endless.
What is your favorite breakfast for dinner?
Bacon, Brie, and Onion Quiche
1 cup of milk
1 tablespoon of all purpose flour
1 tablespoon of dijon mustard
¼ cup of ricotta cheese
½ cup of bacon, chopped
½ cup of round onion, diced
1 garlic, minced
½ of brie cheese, skin off and chopped
4 tablespoons of olive oil
1 tart shell – store bought or recipe follows
2 ½ cups of all purpose flour, plus extra for dusting
¾ cup of French butter, or salted butter (ice cold)
¼ cup of duck fat (ice cold)
1 teaspoon of sugar
¼ cup of ice cold water
1. If you are not making your own crust skip ahead to step 2. Preheat oven to 450 degrees Fahrenheit. In a large mixing bowl add sugar and flour. Take cold butter and grate it into the flour. Using your hands combine the flour mixture and butter to form small pea size clumps. Add in duck fat and continue to combine.* Slowly add in ice cold water and combine till a dough large sticks together. Knead dough and form a disc shape and wrap with plastic wrap. Store in fridge while you put the rest of the recipe together.
2. In a large saucepan add olive oil, bacon, onions, and garlic and turn to medium high. Sautee till the onions till they start to brown and caramelize. Take off the stove and set aside. Mix ricotta, eggs, milk, flour, dijon in a large mixing bowl. Set aside. If using a premade crust take out now.
3. Take crust out of the fridge and roll out into a circle at least 12 inches in diameter for a 9 inch tart pan or pie pan. Gently place the dough over the pan of your choosing and gently press into place. Cut off extra dough pieces and set aside. If you find your crust has holes you the cut off pieces and patch it with pieces of the leftovers. Carefully take a fork and poke holes all over the crust.
4. Place brie pieces on the bottom of the crust, spread them out evenly. Then spoon the onions and bacon over the top. Then pour in the egg mixture.
5. Bake for 15 minutes then turn temperature down to 350 degrees. Continue baking for another 15 minutes. If you notice the top browning too quickly then cover loosely with foil. Remove from oven when the center is solid. Set on cooling rack for about 10 minutes. Cut and serve.
* If you don’t want to use the duck fat replace with ¼ more of butter and grate into the dough and continue to combine.