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Three Cheese Quiche Lorraine Recipe

Three Cheese Quiche Lorraine

Bacon World Food Championships Required Structure Build
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Prep Time: 20 minutes
Cook Time: 36 minutes
Servings: 4
Author: Rebecka Evans

Ingredients

  • PREHEAT OVEN: 350 F.

INGREDIENTS

    FOR THE PIE DOUGH

    • 3 CUPS FLOUR
    • ¼ TEASPOON SEA SALT
    • 20 TABLESPOONS COLD BUTTER
    • 2 EGGS
    • ¼ CUP BACON DUST MADE FROM PRE-PACKAGED “REAL BACON” BITES OR COOKED CHOPPED BACON
    • ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD TO BRUSH PIE CRUST
    • 4 TABLESPOONS WHITE SESAME SEEDS 1 ½ TABLESPOONS PER PIE
    • 1 ½ TABLESPOONS BLACK SESAME SEEDS ½ TABLESPOON PER PIE

    FOR THE FILLING

    • 1 - 4 LB PACKAGE THICK SLICED BACON ABOUT 24 BACON SLICES, CHOPPED ½ INCH THICK, COOKED AND DRAINED ON PAPER TOWEL
    • 4 WHOLE LARGE EGGS
    • 4 EGG YOLKS
    • 3 CUPS HEAVY CREAM 1 CUP KROGER THICK STYLE, 2 CUPS LAND O LAKES
    • 1 TEASPOON SALT
    • ½ TEASPOON WHITE PEPPER
    • 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
    • 1 CUP APPLE SMOKED CHEDDAR CHEESE GRATED
    • 1 CUP Gruyère CHEESE SHREDDED
    • ½ CUP GOATS MILK WHITE CHEDDAR GRATED
    • 1 TEASPOON FLOUR TO TOSS CHEESES
    • 4 TABLESPOONS ½ INCH LENGTH SNIPPED CHIVES

    Instructions

    FOR THE BACON

    • 1. CHOP BACON INTO ½ INCH PIECES. DIVIDE IN HALF AND COOK IN 2 LARGE SKILLETS UNITL JUST BROWNED. DON’T OVER COOK. DRAIN ON PAPER TOWEL UNTIL READY TO ASSEMBLE PIES.
    • 2. PLACE ¼ CUP PRE-PACKAGED “REAL BACON” BITES INTO COFFEE GRINDER OR FOOD PROCESSOR. BLEND UNTIL FINE DUST (OR USE PREPACKAGED BACON DUST)

    FOR THE FILLING

    • 1. IN A LARGE MIXING BOWL WHISK TOGETHER, 4 WHOLE LARGE EGGS, 4 EGG YOLKS, 1 CUP KROGER BRAND HEAVY CREAM, 2 CUPS LAND O LAKES HEAVY CREAM, (USE 3 CUPS FAVORITE BRAND HEAVY CREAM IF KROEGER IS NOT AVAIBLE) 1 SEA TEASPOON SALT, ½ TEASPOON WHITE PEPPER, 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
    • 2. IN A LARGE MIXING BOWL, COMBINE 3 PRE-GRATED CHEESES TOGETHER SPRINKLE 1 TEASPOON FLOUR OVER CHEESE. TOSS TO COMBINE. THIS KEEPS CHEESE FROM STICKING TOGETHER AND MAKES FOR EASIER SPREADING OVER CRUST

    FOR THE CRUST

    • 1. IN A SMALL FOOD PROCESSOR OR COFFEE MILE, PULSE ¼ CUP COOKED CRUMBLED BACON UNITL IT REMESBLES FINE SAND
    • 2. IN A LARGE FOOD PROCESSOR COMBINE, 3 CUPS FLOUR, ¼ TEASPOON SALT, 20 TABLESPOON COLD BUTTER, 2 EGGS, AND ¼ CUP BACON DUST
    • 3. PULSE UNTIL DOUGH JUST COMES TOGETHER. DOUGH WILL BE CRUMBLY
    • 4. POUR CRUST OUT ONTO A FLOURED SURFACE AND GENTLY PRESS DOUGH INTO A BALL. CUT DOUGH INTO THIRDS. PLACE ONE DOUGH IN THE MIDDLE OF EACH 8” FLUTED TART PANS. GENTLY START PRESSING DOUGH FROM MIDDLE TO EDGES WITH FINGERS UNITL ¼ INCH THICK.
    • 5. USING A PASTRY BRUSH, LIGHLTY BRUSH THE 3 PIE CRUSTS WITH ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD. (ABOUT ¼ CUP EACH SHELL) BE SURE TO BRUSH ALL THE WAY TO THE TOP FLUTED EDGES
    • 6. SPRINKLE EACH PIE EVENLY WITH SESAME SEEDS, MAKING SURE TO SPRINKLE ALL THE WAY TO THE FLUTED EDGES
    • 7. EVENLY DISTRIBUTE COOKED CRUMBLED BACON OVER THE BOTTOM OF EACH PIE SHELLS
    • 8. DISTRIBUTE MIXED SHREDDED CHEESES EVENLY OVER PIES
    • 9. POUR FILLING EQUALLY INTO PIES, LEAVING ABOUT ¼ INCH HEAD SPACE
    • 10. SPRINKLE SNIPPED CHIVES EVENLY OVER TOP OF EACH PIE
    • 11. BAKE FOR 28-36 MINUTES OR UNTIL KNIFE INSERTED INTO MIDDLE OF PIE COMES OUT CLEAN.
    • ASSEMBLE: CUT ONE PIE INTO 6 TRIANGLE SLICES. ARRANGE ON PLATES AND GARNISH WITH FANED STRAWBERRY AND MINT SPRIGS.

    Notes

    GARNISH:
    OPTIONAL: CHIVES, CHIVE BLOSSOMS, FRESH STRAWBERRIES SLICED AND FANED OUT, MINTS SPRINGS, EDIBLE FLOWERS