Recipe
7
CAST IRON QUICHE
Traditional quiche made with bacon, cheddar, green onions and
tomatoes
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes
Servings: 6
Ingredients:
24 ounces Specially Selected Thick Sliced Hickory Smoked Bacon, diced
15 ounces Bakehouse Pie Crust, room temperature
1 cup halved cherry tomatoes
1 cup shredded Specially Selected Aged Reserve White Cheddar
¼ cup chopped green onions
16 Goldhen Large Eggs
¼ teaspoon Stonemill Nutmeg
1 cup Countryside Creamery Heavy Whipping Cream
1 teaspoon ground Stonemill Sea Salt Grinder
½ teaspoon ground Stonemill Peppercorn Grinder
Directions:
1. Preheat oven to 375° F.
2. In a cast iron fry pan, cook bacon until crispy. Drain and discard fat.
Reserve bacon and cool pan to room temperature.
3. Unroll both pie crusts on a flat surface overlapping one on top of
the other by 1 inch. With a rolling pin, roll into a larger circle approx-
imately 1-inch larger than the pan. Transfer to the cast iron fry pan
used to cook the bacon. Press evenly into pan and flute edges. Add
bacon, tomatoes, cheddar and green onion.
4. In a large bowl, whisk together eggs, nutmeg, heavy cream, salt and
pepper. Pour into crust.
5. Bake for 15 to 20 minutes, until crust is golden brown and eggs are
set. If crust starts to darken before eggs are set, cover with foil.
6. Rest for 10 minutes, slice and serve.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen
