Deep-Dish Sun-Dried Tomato and Artichoke Quiche W/Bacon

  1. For the Crust: Combine flour and salt.
  2. Rub in butter and lard with fingertips untilwell-incorporated.
  3. Add water as neccesary until a consistent dough forms.
  4. Chill for 30 minutes.
  5. Roll out dough to 1/4 inch thick and press into a lg., buttered, springform pan (or 2 pie tins).
  6. Prick the bottom of the pie crust to prevent bubbles and weigh down the center with pie weights or pennies.
  7. Bake at 400 degrees F for 12 minutes or until crust is slightly darker.
  8. Remove and set aside.
  9. For The Filling/Assembly: whip all of the filling (cheeses, excluding second 1/3 Celsius cheddar, eggs, spices, veggies,milk, sauces) ingredients together until well incorporated.
  10. Pour into crust.
  11. Top the quiche with bacon crumbles and cheddar.
  12. Bake at 425 degrees F for 60-78 minutes(cut time in half if doing 2 separate pies); or until no longer jiggly and golden.
  13. Serve.

flour, white wheat flour, cold butter, lard, water, eggs, lowfat ricotta, parmesan cheese, cheddar cheese, tomato, mustard, heart, swiss cheese, butter, milk, basil, garlic, thyme, chili powder, celery salt, cheddar cheese, bacon

Taken from www.food.com/recipe/deep-dish-sun-dried-tomato-and-artichoke-quiche-w-bacon-504009 (may not work)

Another recipe

Switch theme