Three Cheese Quiche Lorraine

Bacon World Food Championships Required Structure Build

No ratings yet

Print Pin

Prep Time: 20

Cook Time: 36

Servings:

Author: Rebecka Evans

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

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

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)

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

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.

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