Quiche for Two
Use this recipe as a template and fill the quiches with whatever your heart desires (or your fridge provides!). Certain combos to consider: Applegate’s fully cooked bacon with sauteed mushrooms and blue cheese; bacon with cooked kale and shredded Gruyère; and bacon with roasted corn, fresh tomatoes and cheddar.
Ingredients
2 refrigerated rounds of pie dough
¾ cup heavy cream or half and half
¾ cup whole milk
3 tablespoons all-purpose flour
5 large eggs
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 cup grated cheese (see headnote), divided
1 cup mix-ins, such as chopped Applegate Naturals Fully Cooked Sunday Bacon and cooked veggies (see headnote)
Instructions
Equipment: 2 (6-inch) fluted tart pans; pie weights or dried beans
Preheat the oven to 400ºF. Lay a tart pan upside down on one of the rounds of pie dough and trace a circle about 2 inches larger than the outer edge of the pan. Press the dough into the pan, folding the edge under itself. Repeat with the remaining round of dough and other pan. Line the pans with parchment paper and fill with pie weights or dried beans. Place filled pans on a baking sheet and Bake until crust is golden and set, about 20 minutes. Carefully remove paper and weights.
Meanwhile, in a bowl, combine the cream, milk and flour and whisk until completely smooth. Add the eggs, salt, and pepper and whisk until smooth.
Sprinkle half of the cheese evenly over the bottom of the crusts. Sprinkle the mix-ins on top, followed by the remaining cheese. Slowly and evenly pour in the custard, taking it as high to the brim as possible.
Bake the quiches for 45 to 55 minutes, until they no longer wobble when shook. Let cool for at least 15 minutes before serving.
Equipment: 2 (6-inch) fluted tart pans; pie weights or dried beans
Preheat the oven to 400ºF. Lay a tart pan upside down on one of the rounds of pie dough and trace a circle about 2 inches larger than the outer edge of the pan. Press the dough into the pan, folding the edge under itself. Repeat with the remaining round of dough and other pan. Line the pans with parchment paper and fill with pie weights or dried beans. Place filled pans on a baking sheet and Bake until crust is golden and set, about 20 minutes. Carefully remove paper and weights.
Meanwhile, in a bowl, combine the cream, milk and flour and whisk until completely smooth. Add the eggs, salt, and pepper and whisk until smooth.
Sprinkle half of the cheese evenly over the bottom of the crusts. Sprinkle the mix-ins on top, followed by the remaining cheese. Slowly and evenly pour in the custard, taking it as high to the brim as possible.
Bake the quiches for 45 to 55 minutes, until they no longer wobble when shook. Let cool for at least 15 minutes before serving.