What’s for Dinner?
So, one day you open the fridge and find left over cheese and a handful of scallions. You better use them now or they will go to waste. Hmmm. . . no, we had pizza delivery last night. No, not grilled cheese sandwiches. No, need something more substantial for dinner than a cheese board. Ahhh, why not quiche?
Quiche is a great go-to meal that makes good use of those bits of leftovers sitting in the fridge. Of course it’s nice to have some pâte brisée in the freezer as well. Just thaw and you are ready to create. Our recipe for pâte brisée makes two crusts. Use one today and freeze the other.
Things we love about quiche: It’s easy to make. It can be served warm or cold. It’s an ideal picnic dish as well as a dish that can be served at more formal get-togethers. Dress it up or dress it down. Use what you have on hand. Got bacon, fish, veggies? Use them in a quiche. Toss in fresh herbs and life is good. Served with a fresh salad or bowl of soup, you really can’t go wrong with a quiche.
Two Cheese Quiche
4 slices bacon
1 cup chopped onion
2 large eggs
2 cups crumbled Farmer’s cheese
2 cups finely sliced scallions
1 cup heavy cream
3/4 cup grated Queso Blanco
1 tablespoon fresh thyme
Make the pâte brisée
Preheat oven to 375-degrees
- Cook bacon until crispy, drain on paper towels then crumble. Keep bacon fat in the skillet.
- Cook onions in the bacon fat until translucent.
- Whisk eggs and Farmer’s cheese together until smooth.
- Stir in scallions, cream, bacon, onions and Queso Blanco. Blend well.
Make the Quiche
- Lightly butter a 9-inch pie or quiche pan.
- Roll the dough out on a floured surface to about a 12-inch round.
- Roll the dough up onto the rolling pin, then unroll it over the pie pan.
- Poke some holes in the dough to prevent it from shrinking while baking. Evenly spread cheese filling into the dough.
- Sprinkle with thyme.
- Bake in preheated 375-degree oven 30 minutes.
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