A friend recently asked if I considered myself more of a baker or more of a cook. I told her that I enjoyed both. I love to bake, but I love putting good food on the table for my family, too. She asked what some of my favorite dinner recipes were, and the first two things that came to mind were quiche and pot pies. She just looked at me and said, “You are definitely more of a baker!” I guess she’s right….
I just came across a great quiche recipe on Martha Stewart‘s website, and I thought I’d share. I love it, because the crust (which is the best part) is very rustic looking (no fooling around with fluted edges!!), and it tastes great. It does require pre-baking, so you’ll need to allot extra time for that, but it’s so pretty, it’s worth it. As with any quiche, play with the filling, but the combo of maple and bacon in this one is delicious.
This recipe uses a spring form pan, which is great, because I get to show off the crust. I know pastry cloths have been around for a long time, but I just got one for myself, and I wish I’d done it sooner. I didn’t need as much flour as I usually do when I roll dough out on my counter, and it stayed in place while I was using it, which was a concern.
I love this rolling mat for my quiche and pie dough
Maple-Bacon Quiche (Martha Stewart Living, February 2008)
All-purpose flour for dusting
Pate Brisee – you can find a recipe for this on Martha’s website
8 strips bacon
1 tablespoon extra-virgin olive oil
1 small onion, halved and thinly sliced (1 cup)
3 tablespoons pure maple syrup
1 tablespoon water
3 large eggs
1 cup heavy cream
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1. On a lightly floured surface, roll pate brisee to 1/4 inch thick. Cut out a 14-inch round. Press dough into bottom and up sides of a 10-inch springform pan, then fold sides of dough down to create a 2-inch high border. Prick the bottom several times with a fork. Freeze 30 minutes.
2. Preheat oven to 425 degrees. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans. Bake until edges are just firm, about 20 minutes. Remove weights and parchment, return to oven, and bake until lightly golden, about 20 minutes more. Let cool completely on a wire rack.
3. Reduce oven to 375 degrees. Place bacon in a single layer in a large skillet. Cook over medium heat, flipping once, until crisp, about 10 minutes. Drain on paper towels, and let cool slightly. Break into 1/2 inch pieces. Pour off drippings, reserving 1 tablespoon in skillet.
4. Add oil to remaining 1 tablespoon drippings in skillet, and heat over medium heat. Add onion, and cook until translucent, about 4 minutes. Add maple syrup and water, and cook, stirring and scraping bottom of skillet, for 1 minute. Remove from heat. Let cool slightly.
5. Whisk together eggs, cream, thyme, salt and pepper. Whisk in onion mixture. Pour into cooled tart shell. Scatter half the bacon over top.
6. Bake quiche until edges of egg mixture are just set, about 15 minutes. Scatter remaining bacon over top, and bake until puffed and golden brown, about 20 minutes more. Let cool for at least 30 minutes. Serve warm or at room temperature