I don't think that I've ever really been excited about a quiche before. And I definitely didn't wake up this morning thinking that I was going to be making a quiche. Somehow it all came about while skimming blogs over my first mug of tea- someone had made a lovely, but rather unexciting quiche, and elsewhere there was mention of Olsen Farms selling newly produced beef bacon at the farmers market. The farmers market that happens to be a whole three blocks from our apartment. Hmm.
This recipe has been adapted from Madame Quiches Quiche au Fromage Recipe , and it is absolutely phenomenal. It is the same crust, although mine was pressed into a 9" pie plate, rather than a 10 1/2" - and I have to note that I really liked it a touch thicker. I also didn't pre-bake my crust the same way that she did hers. I used the same quantities for the basic quiche structure, but didn't use any of her additions. I think I've mentioned before that I can't leave good-enough alone. Truly something that I am almost always grateful for.
Basic Pie Crust:
1 1/2 cups all-purpose flour
Large pinch sea salt
8 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water (I put an ice cube in a glass of a water)
Dump flour and salt into the bowl of a food processor with the blade attachment in place. Process for a few seconds to mix. Add chilled butter cut into small pieces, then pulse in small bursts, until the butter is incorporated into the flour, and it has the texture of cornmeal with a few larger lumps. Add the first 5 tablespoons of ice water, and continue to pulse in small bursts until the mixture begins to form into larger clumps. Add the additional tablespoon of water if necessary.
On a well floured work surface- dump your dough out, and form into a ball. Using a floured rolling pin, roll out your dough until it is the desired size and thickness to fit your pie plate. Transfer to plate, and form dough to fit. Pinching off overhanging dough, and shaping edges. Prick the dough a few times with a fork, then freeze for half an hour, to an hour.
Preheat oven to 425 F, and bake pie crust for 15 minutes. Remove, and leave oven on.
6 large eggs
2/3 cup heavy cream
1 cup milk (not nonfat or 1% please!)
3-5oz fresh kale leaves
4-6 pieces of Olsen Farms beef bacon (store bought pork bacon is fine if that's what you have available- but please use a high quality variety)
3-4 oz chevre style goat cheese
Cook bacon, and set aside to drain. Using the same pan with bacon grease, add kale leaves over medium high heat. Add a splash of red wine or water, and cover with pan lid. Allow to sit for 2-3 minutes, until kale is wilted and reduced to about 1/3rd original size. Set aside. Dice cooked bacon into 1/4" pieces.
Whisk eggs, cream, and milk in a bowl with salt and pepper to taste. Pour a little more than half of your mixture into your pre-baked crust. Sprinkle bacon, kale, and small chunks of goat cheese over the top- evenly distributed. Add remaining egg mixture. Bake for 25-30 minutes, until the quiche no longer wiggles in the middle when you shake it (sexy!) It should be puffed and beautifully golden brown.
Allow to cool 10 minutes, then slice into wedges and serve.
This is the type of recipe that is only as good as the ingredients that you put into it. For recipes that are high in eggs I always prefer to use organic and locally raised eggs that I buy from the farmers market. The same goes with almost all of my vegetables, meat and dairy. I know that it isn't a priority or a possibility for everyone- but the more you pay attention to the source and quality of your ingredients- the more you will be rewarded with superior taste and quality. Even if it just means buying organic eggs from the grocery store- you will notice a difference.
Also- please don't forget to comment on this entry- to enter to win a selection of organic and heirloom vegetable seeds. I will be choosing three winners this coming Thursday!