Herbed Quiche with Heirloom Tomatoes
2014-10-06 06:10:14
Bacon & Sour Cream Crust
- 2 1/4 cups self-rising flour
- 2 sticks butter, cold
- 8 slices bacon, fried, cooled, and chopped
- 3/4 cup sour cream
- extra flour for kneeding
- Herbed Quiche Filling
- 5 eggs
- 1 cup milk
- 1/2 cup sour cream
- 3/4 cup fresh grated white cheddar cheese
- 1/2 cup fresh grated Parmesan
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped basil
- salt
- pepper
- 2-3 fresh Heirloom tomatoes, sliced thin
Instructions
- Ok, I just want to start this recipe off by saying my mom licked her plate clean. Yup, just going to start with that. This recipe is out of control good. I know it’s a pain in the butt making your own crust but trust me, it is worth it. Everyone that tried this said it was the best quiche they’ve ever had… soooo that means you need to try it. The first thing we want to do is make the crust. In a bowl mix the butter and self-rising flour with your hands or electric mixer until it is pea sized. To that add the bacon (gasp!) and give it a quick mix. Add the sour cream and mix together until incorporated. It won’t form a ball right away, don’t worry. Flour your surface and take out the dough. Sprinkle with flour and kneed the dough until it forms a ball. With a rolling pin roll the dough out until it is about a 10 inch circle. Put the dough in your pie pan and trim the edges with a knife. Put in the refrigerator to let cool for about 30 minutes. While the delicious dough is chilling pre-heat your oven to 425 degrees F. As soon as you put the dough in to chill, slice your tomatoes and put them on paper towel lined plate to soak up all the excess moisture. This is a very important step! Now it’s time for the egg mixture. In a bowl whisk together the eggs, milk, sour cream, cheddar cheese, parmesan, salt, pepper, and all the herbs of your choice. If you can’t find certain herbs I’ve listed then you can substitute with any other herb that you would like! Once the dough is ready add the egg mixture to the dough and put in the oven. Let it cook for about 30 minutes to let the top set up. After 30 minutes take out the quiche and arrange the sliced tomatoes on top. If the tomatoes sink a little into the egg that is ok! You’re not going to hurt it. Put back in the oven for another 20 minutes to finish cooking. Take out of the oven and let cool for about 10 minutes before serving. This is an amazing breakfast, brunch, lunch, or dinner. Plus… the leftovers are just as good. Enjoy!
Gourmet With Blakely http://gourmetwithblakely.com/
I’m going to make this…came into a bunch of heirlooms. Could u do a video on a healthy green drink that actually tastes good? Love your videos!
Blakely, that looks wonderful. So nice with the fresh herbs. Love that crust. Thanks. Neil
Looks great. Your shirt is really cute!
thanks Blakely! finally its cooling off in Florida right!
🙂
When you said make your own crust I thought meh too much work…then you said bacon bits. That looks crazy amazing!
Thank goodness it’s dinner time you made me so hungry.
Thanks again Blakely, enjoy your trip and watch out for those valcanos. 🙂
Beautiful!
Almost too pretty to eat, almost.
Blakey, i will have to make YHIS one, even tho I don’t cook much anymore!