Photo: Putnam's Market Quiche Recipe
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/3 cup vegetable shortening, chilled
- 3 tablespoons iced water
- Flour, for dusting
Egg Mixture:
- 4 eggs
- 1 cup half-and-half
- 1 pinch black pepper
- 1 pinch dry mustard
- 1 pinch paprika
For the Filling:
- 6 slices bacon, cooked and chopped coarsely
- 1/3 cup diced yellow onion, sauteed until translucent
- 3 ounces Gruyere, grated
- 3 ounces Swiss Emmental, grated
Directions
Preheat the oven to 350 degrees F.
Make the crust: In a large bowl, combine the flour and the salt. Cut in the shortening. Add water to bring the dough together. Roll the dough out on a floured surface and place into a 9-inch pie plate.
Make the egg mixture: In another bowl, whisk together the eggs, half-and-half, pepper, dry mustard and paprika. Set aside.
Assemble: Sprinkle the bacon, then onion, and then the cheeses on top of the crust, saving 1 chopped slice of bacon for the top garnish. Pour the egg mixture slowly into the shell to the rim. Sprinkle the reserved bacon on top of the quiche.
Cover with foil and bake for 35 minutes. Then remove the foil and finish baking for 10 minutes. Cool on wire rack. Serve warm or at room temperature.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By lisetica
on January 27, 2012
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This recipe comes out the oven beatifully and delicious, but I think the authors omit something pretty important: YOU MUST BAKE THE QUICHE SHELL FIRST ALONE, other way it becomes soggy and soft, not toasty and crunch. I also add some spinach and Voilá!! everybody loved it, even my picky 3 year old boy, who said: mommy this is the best of the world... :
By MariannLC
Westhampton,NY
on July 30, 2011
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I was so excited when I saw this recipe, I had to try it. We have been to Putnam's Market in Saratoga Springs, NY and loved it! I had a jewelry/brunch party featuring Stella & Dot Jewelry and this quiche was a big hit. I have to admit I'm not a big quiche person but somehow I knew this would be out of this world and it certainly was. I enjoyed the flavors of the cheeses and the fact that it wasn't overpowering. The crust was so easy to make and I have a hard time understanding why anyone would buy a crust. I am making this recipe again this weekend and my family is looking forward to it.
By ellen_moezpoor_...
Sunnyvale, CA
on June 24, 2010
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I made a recipe of this quiche last night for my family, using a refrigerated pie crust instead of making it from scratch. It was AMAZING. The two cheeses made it so creamy, as did all the eggs and half-n-half. I sauteed the onion in the leftover bacon grease, which really enhanced the quiche's flavor. Next time I would cook even more onion....there definetely will be a next time!
Read all 15 reviews