Tuesday, June 13, 2006

Bacon Maple Quiche


Recipe and food photos were forwarded from a friend from http://www.peanutbutterandjulie.typepad.com/

Yukon Bacon Maple Quiche

Crust
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed

Filling:
2-3 tablespoons extra-virgin-olive oil
2 medium Vidalia onions, sliced
/3/4 to One pound bacon
1/4 cup pure maple syrup
8 large eggs
1 cup grated Gruyere cheese
1 quart heavy cream
Kosher salt and freshly ground black pepper
2 teaspoons of thyme is nice

Directions
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. (or use a food processor) Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
Preheat the oven to 375 degrees F.

To make the filling: Heat a skillet over medium-low heat, and add the bacon and fry until just tender crisp. Remove the bacon and wipe out the pan, leaving some of the bacon leavings Chop the bacon into 1 inch pieces. Add the olive oil and the onions to the pan. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed and as they are about halfway cooked, the maple syrup. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and about 2/3 of the bacon over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Sprinkle the remaining bacon on the top. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes.

Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, add a few turns of freshly ground black pepper.

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