In Monday’s Valentine breakfast post I teased the coming of this recipe and here it is! My husband is a big quiche fan. I finally dawned on me to bake one and it was so simple. I have no idea why I waited this long make it. It was perfect for the photoshoot and we quickly enjoyed a few slices afterwards.
This a great recipe to bring to a brunch, picnic or any pot luck. Plus you can enjoy on your home and save the leftovers for the next couple of mornings or lunches. Feel free to swap out other cheeses, meets, veggies. A quiche really is a blank canvas!
Bacon, Mushroom & Oregano Quiche
Prep time 1.5 hours – Bake time 30-40 minutes
Ingredients, for the filling
2 slices of pre-cooked bacon, chopped
1/3 cup of pre-cooked mushrooms, chopped
1 tablespoon of fresh oregano, chopped
2/3 cup of milk (whole or 2%)
1/2 cup of heavy cream
3 large eggs
1/2 teaspoon of kosher salt
1/2 cup of your favorite cheese (I used colby jack)
1/4 teaspoon of ground black pepper
Ingredients, for the crust
1 1/2 cups of all purpose flour
1/4 teaspoon of salt
1 stick of cold unsalted butter
1 large egg yolk
2 tablespoons of heavy cream
First prep the crust so that it is able to chill for 1 hour. Mix the flour and salt in a stand mixer with paddle attachment or use a hand mixer. Cut the cold butter into cubes and add slowly to the flour/salt on a low speed. Beat until the butter is blended and the mix has a grainy feel. In a separate bowl, whisk the egg yolk and heavy cream together. Pour into the flour/butter mix until the dough comes together. If the dough is still crumbly, add a teaspoon of heavy cream at a time until it forms. Shape into al ball, then pat into a disk. Place the dough in plastic wrap and refrigerate for at least 1 hour.
Next move on to the filling. Cook the bacon and mushrooms ahead of time, chop and set aside. Also chop and set aside the fresh oregano. In a medium bowl whisk the eggs, milk, cream, and salt together. Add in 1/4 cup of the cheese and whisk. Add in the chopped oregano, bacon and mushrooms and mix.
Preheat the oven to 350 degrees fahrenheit. Roll out the crust and mold into a standard tart pan. It’s okay if it crumbles a little, just press the dough back together with your fingertips. Sprinkle the bacon and mushrooms on top of the crust. Pour in the egg mixture and then sprinkle with the remaining cheese and oregano. Bake for 30-40 minutes. The quiche will puff up in the oven when it’s done. Serve immediately or keep refrigerated for three days.
Please enjoy the recipe, it’s perfect for the weekend!
