Breakfast Quiche
Ingredients:
Pie crust
1 C. All purpose flour
1/2 C. Whole wheat pastry flour
1/2 tsp. Salt
1/2 C. Lard, chilled
8 Tbsp. Ice water
Filling
1 1/2 Onions, chopped finely
1 C. Celery, chopped finely
2 Tbsp. Butter
1 tsp. Dry ginger
1 C. Bacon, cooked and diced, approximately half a packet
1 C. Cheddar cheese, grated
1 C. Light cream
5 Eggs, beaten
1/2 C. All purpose flour
1 tsp. Baking powder
Directions:
1. Preheat oven to 400 degrees Fahrenheit
2. In a small mixing bowl combine flour, salt and chilled lard together. Cut lard into mixture with a pastry blender until the size of a small pea
3. Slowly add ice water to flour mixture stirring with a fork until mixture comes together to form a smooth ball that comes away from the sides of the bowl
4. On a lightly floured surface roll out pastry to fit a 9" pie plate. Trim around the edges to cut off the excess and set aside
5. On the bottom of the pie plate sprinkle diced bacon to cover the pie crust completely
6. Sprinkle grated cheese over top of bacon and cover the entire surface with cheese
7. In a frying pan saute onions and celery together with butter until onions are translucent and tender. Add ginger and stir until dissolved into the onion/celery mixture
8. Remove frying pan from heat and allow to cool before placing onions and celery over top of grated cheese
9. Beat eggs together in a small bowl until light and frothy
10. Blend flour and b. powder together in a small bowl
11. Combine cream, beaten eggs and flour mixture together. Stir with a wire whisk until smooth and light
12. Pour egg mixture over onions and celery in pie plate. Bake in preheated oven for 30 to 35 minutes
13. Remove from oven when lightly browned and tests done in the middle
Servings: 8 wedges
