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Tomato and Cheddar Quiche




Recipe from Susan Nye's Around the Table




Quiche is fun and festive, everyone’s favorite brunch food.

Number of Servings

Serves 6-8


Savory Flakey Pastry (recipe follows)
6 oz. bacon, cut into 1/2-inch pieces
1 med. onion, chopped
2 tomatoes, seeded and chopped
1 T. all-purpose flour
4 oz. cheddar cheese, grated
2 oz. parmesan cheese, grated
4 large eggs
1 1/2 c. milk
Pinch nutmeg
Kosher salt and freshly ground black pepper to taste

Preparation - Directions

Cook bacon in a skillet over medium heat until crispy. Remove from skillet, drain on paper towels and reserve. Drain most of the bacon fat from the skillet, add the onion and cook, stirring occasionally until translucent, about 5 minutes. Add tomato and salt and sauté 1-2 minutes longer. Let the vegetables cool.

Preheat the oven to 450 degrees and arrange the rack in the middle of the oven.

Roll out the pastry dough on a lightly floured surface. Line 9-inch tart or pie pan with the pastry leaving about 1/4-inch for shrinkage; crimp the edges. Store in refrigerator until ready to use.

Combine the cheeses in a medium bowl, add the flour and toss to combine. Add the bacon and vegetables and toss. Scatter the cheese mixture over the pastry.

Whisk the eggs, milk, mustard, nutmeg, salt and pepper together in large bowl. Pour egg mixture over the vegetables and cheese, adding just enough of the egg mixture to come within 1/4-inch of the top of the pastry shell.

Bake at 450 degrees for 5 minutes, lower the oven temperature to 375 degrees and continue baking for 30 to 40 minutes, until the custard is set and quiche is golden brown. Allow to cool for 5-10 minutes before serving.

Savory Flakey Pastry
1 c. all purpose flour
1/2 tsp. salt
4 T. (1/2 stick) chilled butter, cut into small pieces
3 T. solid vegetable shortening, cold, cut into small pieces
2-4 T. ice water

Put the flour and salt in a food processor and pulse a few times to combine. Add the butter and shortening; process until the mixture resembles coarse meal.

Sprinkle with ice water, 1-2 tablespoons at a time and process until the dough comes together in a ball. Remove the dough from the food processor and flatten into a disk. Wrap the dough in plastic; chill until firm, at least 30 minutes.

Note: You can make the pastry dough up to 3 days in advance.

We recommend serving this dish along side Tomato and Cheddar Quiche.

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