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Artichoke Quiche and Bacon

Servings: 6
80 min
Author: Lorena Salinas @cravingsjournal

Ingredients:

DOUGH

  • 1 ½ cups all purpose flour
  • 1 tsp salt
  • ¼ cup salt free butter, chilled and cut in small cubes
  • 1 egg
  • 1 tbsp water
BACON AND ARTICHOKE
  • 3.5 oz bacon
  • 1 jar Perfect Choice Marinated Artichoke Quarters, chopped
FILLING FOR THE QUICHE
  • 1 egg
  • 1 egg white
  • 6 oz cream
  • 4 oz fresh milk
  • 2 oz grated Gruyere cheese
  • 2 oz Grated Grana Padano Cheese
  • 1 tsp salt

Preparation:

The Dough Preheat the oven to 355°F (180°C). For instructions on how to make the dough, check out our recipe for vegetable galete . To make the dough using a food processor, add the flour, salt and chilled butter until you get a texture similar to wet sand. Add the wet ingredients and let it rest, covered, for about 30 minutes in the refrigerator. Roll the dough out to about a 1-inch thickness and place it in a pie mold . Lift up the sides and push it downwards to ensure the dough fits in the corners, to have angled sides when a slice is cut.  Cut away the excess  dough using a rolling pin. Put it in the freezer for 15 minutes. Take a piece of parchment paper, crumple it and then spread it open. Place it on the tray and add ceramic oven weights. Bake at 355°F (180° C) for 15 minutes or until the edges are slightly browned. Remove the weights carefully, checking for any cracks. Put the tray back in the oven for 15 minutes or until golden brown. Let it cool completely before adding the filling.   FOR THE BACON AND ARTICHOKE Cook one side of the bacon strips in a pan (without oil) at medium heat. Flip them over when they are browned to cook the other side. Remove them and place them on top of a paper towel to absorb any excess grease. Once cooled, chop them into pieces and set them aside. Sauteé the Perfect Choice Marinated Artichoke Quarters at medium heat until they are browned. Add the bacon back into the pan and mix it with the artichokes. Put the mix in the quiche and bake again for 10 minutes.

The Dough

Preheat the oven to 355°F (180°C).

For instructions on how to make the dough, check out our recipe for vegetable galete .

To make the dough using a food processor, add the flour, salt and chilled butter until you get a texture similar to wet sand.

Add the wet ingredients and let it rest, covered, for about 30 minutes in the refrigerator.

Roll the dough out to about a 1-inch thickness and place it in a pie mold . Lift up the sides and push it downwards to ensure the dough fits in the corners, to have angled sides when a slice is cut.  Cut away the excess  dough using a rolling pin. Put it in the freezer for 15 minutes.

Take a piece of parchment paper, crumple it and then spread it open. Place it on the tray and add ceramic oven weights. Bake at 355°F (180° C) for 15 minutes or until the edges are slightly browned.

Remove the weights carefully, checking for any cracks. Put the tray back in the oven for 15 minutes or until golden brown. Let it cool completely before adding the filling.

 

FOR THE BACON AND ARTICHOKE

Cook one side of the bacon strips in a pan (without oil) at medium heat. Flip them over when they are browned to cook the other side. Remove them and place them on top of a paper towel to absorb any excess grease. Once cooled, chop them into pieces and set them aside.

Sauteé the Perfect Choice Marinated Artichoke Quarters at medium heat until they are browned. Add the bacon back into the pan and mix it with the artichokes.

Put the mix in the quiche and bake again for 10 minutes.

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Servings: 6