This quiche has a lot of ingredients in it, and while simple is usually better…this quiche rocks. While I typically tag my quiche posts as “Easy Recipes” I am not going to add that descriptor to this recipe.
While the recipe is not hard, it does have a lot going on.
This was the first crusted quiche that I have made, with the exception of the mini’s. I bought that dough though…so this is more substantial.
Basically, if you like caprese based dishes (fresh tomatoes, fresh basil, fresh mozzarella, balsamic) then you are in luck. If you enjoy bacon, you are a bit luckier. And if you like parmesan, you are the luckiest…at least today…with this quiche recipe.
Try it out! Don’t be afraid of the homemade crust…it is simple and way cheaper than a store bought one.
- 1 cup flour
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/4 cup cold water (iced or from refrigerator)
- 6 eggs
- 1/4 cup half and half
- 1 Tbsp. sour cream
- 2 cloves garlic, minced
- 3-4 fresh basil leaves, minced
- 3 slices fresh mozzarella, quartered
- 1/2 cup shredded parmesan cheese
- 1 Tbsp butter
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- 5 slices bacon, chopped into small pieces
- 1/4 large onion, minced
- salt and pepper
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- Press into 9″ pie crust.
- Fill with quiche mixture and bake at 400F until done.
- Cook bacon and transfer to a plate with paper towel to drain grease. Do NOT rinse pan/skillet. In the same pan used for the bacon, cook onions and garlic on medium heat until transparent. Add bacon to mixture and cook together for approximately 3 minutes. Remove from heat.
- In a small skillet heat olive oil over medium heat with a dash of salt and pepper. Lightly salt and pepper your tomato slices. Add tomato slices to the hot pan. Drizzle with balsamic vinegar. Get a nice sear on both sides of the tomatoes and then reduce the heat to low. Add 1/2 of the butter and let it melt in the pan. Let the tomatoes simmer in the butter while you prepare the rest of the quiche.
- In a large bowl combine eggs, sour cream, 1/2 and 1/2, salt and pepper. Beat with electric mixer until frothy. Melt the remaining half of your butter and add to the egg mixture. Mix. Add basil and mix lightly.
- Transfer the bacon/onion/garlic mixture to the prepared pie crust. It will be the base of the quiche. Layer the fresh mozzarella pieces on top of the bacon mixture.
- Pour egg mixture over the layers in the pie crust. Gently place the tomato slices on top of the quiche. They will sink a little. Top with parmesan.
- Cook at 400F for approximately 45 minutes or until the egg mixture does not “jiggle”.
- Serve warm.