Tasty Tuesday: Bacon & Swiss Quiche with Walnut Crust

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My family LOVES to eat quiche for breakfast or brunch on the weekends!

Crust
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) walnuts, toasted
1/4 tsp (1 mL) salt
3 tbsp (45 mL) vegetable shortening, chilled and cut into small pieces
2 tbsp (30 mL) butter, chilled and cut into small pieces
3 tbsp (45 mL) ice-cold water, divided

Filling
1/2 cup (125 mL) shredded Swiss cheese
6 slices cooked, crumbled bacon
2 whole eggs
2 egg yolks
1 1/2 cups (375 mL) heavy whipping cream
1/4 tsp (1 mL) each salt and coarsely ground black pepper
2 tbsp (30 mL) minced fresh chives

DIRECTIONS
1
Preheat oven to 350°F (180°C). For crust, place flour, walnuts and salt into Manual Food Processor; cover and pump handle until finely chopped. Add shortening and butter; process until moistened. Add water 1 tbsp (15 mL) at a time, processing between each addition just until incorporated.

2
Place dough onto floured surface; form into a ball. Roll into a 12-in. (30-cm) circle sprinkling with flour as needed. Place crust in (9-in./23-cm) Pie Plate (crust will drape over sides); flute edges. Prick bottom and sides using pastry tool. Bake 14-16 minutes or until crust is firm.

3
Remove crust from oven, sprinkle with cheese and bacon. For filling, combine whole eggs, egg yolks, cream, salt and black pepper in clean processor bowl; process until blended. Slowly pour egg mixture over crust; sprinkle with chives.

4
Bake 32-36 minutes or until knife inserted in center comes out clean. Remove from oven and let stand 5 minutes.

Yield:

,
8 servings of

Nutrients per serving:

Calories 400, Total Fat 34 g, Saturated Fat 17 g, Cholesterol 190 mg, Sodium 400 mg, Carbohydrate 14 g, Fiber 1 g, Protein 10 g

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