bacon, potato and cheddar quiche with arugula
After I made the strawberry-champagne pop tarts from my last post, I was OBSESSING over how good the crust was and I just had to find other applications for it. We often do breakfast for dinner so I knew I had to throw together a simple quiche to give this crust a whirl in a savory recipe. I’m here to report that it was fucking delicious and this crust will still be my favorite ever (Get the recipe here).
If you’re trying to make this meal even easier on you, go ahead and use store bought crust, no one here is judging you. Life is hard and complicated and busy (especially if you’re a mum) and lately I’ve been thinking a lot about the expectations placed on us. Trying to grow my blog following has me on social media a lot and it’s easy to get caught up on accounts where it seems like others just have it so much more figured out than I do. With the cute outfits, and perfectly posed pictures and thousands of followers. I personally am hard on myself when photos don’t turn out the way I want to or I see folks with less followers getting more engagement or gaining followers more quickly. It’s easy to sit around and wonder what we’re doing wrong. But now that 2019 is here, I want to focus on what I’m doing right. I’ve already seen improvement from where I started 8 months ago and that’s not nothing! I want to be less hard on myself when things aren’t perfect. I’m learning all this as I’m going and just trying to cook what I like and hope that people following along like it too. I want to stay true to my myself and my mission: to bring good food to others. That’s it. So, buy that store bought crust. Wear those yoga pants all day. Take a nap in the middle of the day. Eat that boxed mac n’ cheese. Skip the gym for a week. Fuck it, we’re all just trying to crush this life thing and need to stop comparing ourselves to anyone else. JUST DO YOU. That’s my true 2019 resolution. I hope you enjoy this recipe as much as I liked making (and eating) it! Happy 2019, let’s kill it!
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Grab my favorite pie crust recipe here (be sure to cut the recipe in half).
Bacon, Potato and Cheddar Quiche
- 1 disc pie crust (homemade or store bought)
- 8 slices cooked bacon, chopped
- 2 large yukon gold potatoes, diced (peeling is optional)
- 2 tablespoons olive oil
- 1 teaspoon dried herbs de provence or other herb seasoning blend
- 7 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 1/2 cups white cheddar, freshly grated
- salt and pepper
- arugula, for topping
- On a floured surface, roll out your pie dough to roughly a 14" circle. Gently lay in a lightly greased 10" pie pan. Trim any excess off and crimp the edges if desired. Refrigerate for 30 minutes until firm.
- Preheat an oven to 375 degrees F. Remove the pie pan from the fridge and using a fork, prick the bottom of the crust to prevent it from puffing up. Line the pie crust with foil or parchment paper and fill with beans or pie weights (or with sugar if using foil! You can save the sugar after you are done and now you have TOASTED SUGAR). Place on a baking sheet and bake for 15-17 minutes, until the crust is barely golden brown. Remove the pie weights and foil or parchment and return to the oven for another 10 minutes. Cool for 15 minutes before filling.
- While the crust is baking, toss the diced potato with olive oil, salt, pepper and dried herb seasoning blend and lay out on a baking sheet. Bake in the oven with the pie crust for 25 minutes, until golden brown. Remove from the oven and set aside.
- Lower the oven temperature to 350 degrees F. In a medium mixing bowl, whisk together eggs, milk, cream and 1/2 teaspoon of salt with 1/4 teaspoon freshly ground pepper. Add chopped bacon, potatoes and 1 cup of the cheese and pour into the prepared pie crust. Top with remaining cheese. Bake for 30 minutes or until eggs are set in the center. Cool 15 minutes before slicing. Top with arugula.