Rustic Deep-Dish Quiche with Sun-Dried Tomatoes, Artichokes, and Bacon
Indulge in a culinary masterpiece that combines the rich, savory flavors of sun-dried tomatoes and artichokes with the smoky allure of bacon in this rustic deep-dish quiche. With a flaky homemade crust and a smooth, creamy filling, this quiche is perfect for any meal, whether it be a decadent breakfast, a sophisticated brunch, or a cozy dinner for family and friends. The blend of cheeses and spices renders a complex, savory profile that is both hearty and refined, ensuring every bite is a taste of gourmet comfort.
6
Servings
N/A
Calories
21
Ingredients
Ingredients
All-purpose flour
1 1/4 cups
White wheat flour
1 1/4 cups
Cold butter
5 tablespoons (diced)
Lard
4 tablespoons
Water
as needed
Eggs
9
Low-fat ricotta
2/3 cup
Parmesan cheese
1/4 cup
Cheddar cheese
1/3 cup + 1/3 cup (shredded)
Sun-dried tomatoes
1/4 cup (chopped, juices reserved)
Dijon mustard
1 tablespoon
Artichoke hearts
1/2-1 cup (chopped, cooked)
Swiss cheese
1 slice or 1/4 cup (shredded)
Melted butter
1 tablespoon
Milk
2 1/2 cups
Onion powder or Paprika
2 tablespoons
Garlic powder
5 teaspoons
Thyme
3 teaspoons
White pepper or Coriander
1-2 teaspoons
Salt or Pepper
2 teaspoons
Bacon
8 ounces (crumbled, cooked)
Instructions
1
Prepare the Crust: In a large bowl, combine all-purpose flour, white wheat flour, and salt. Add in the cold, diced butter and lard, and use your fingertips to rub these fats into the flour until the mixture resembles coarse crumbs.
2
Slowly add cold water, a tablespoon at a time, and mix until the dough starts to come together. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
3
Preheat your oven to 400°F (200°C). Roll out the chilled dough to about 1/4 inch thickness. Carefully press it into a large, buttered springform pan or divide between two pie tins. Prick the bottom of the crust with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dry beans.
4
Bake in the preheated oven for around 12 minutes, or until the crust edges start to turn lightly golden. Remove from the oven, remove the pie weights and parchment, and set aside to cool slightly.
5
Prepare the Filling: In a large mixing bowl, beat together eggs, low-fat ricotta, Parmesan cheese, cheddar cheese, Dijon mustard, milk, onion powder or paprika, garlic powder, thyme, white pepper or coriander, salt, and reserved juices from the sun-dried tomatoes.
6
Stir in the chopped sun-dried tomatoes, chopped artichoke hearts, and melted butter until well combined.
7
Pour the egg mixture into the prepared crust. Sprinkle the top evenly with shredded Swiss cheese, more cheddar cheese, and the crumbled cooked bacon.
8
Increase oven temperature to 425°F (220°C). Bake the quiche for 60 to 78 minutes (30 to 39 minutes if using two pie tins), until the filling is set and the top is golden brown. The filling should not jiggle in the center when done.
9
Allow the quiche to cool slightly before removing from the springform pan or pie tins. Serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Rustic Deep-Dish Quiche with Sun-Dried Tomatoes, Artichokes, and Bacon.
How many servings does this quiche provide?
This recipe makes 6 servings.
What types of flour are used for the crust?
The crust uses a combination of 1 1/4 cups all-purpose flour and 1 1/4 cups white wheat flour.
What fats are used in the homemade crust?
The crust contains 5 tablespoons of cold, diced butter and 4 tablespoons of lard.
How do I prepare the crust mixture?
You rub the cold diced butter and lard into the flour mixture until it resembles coarse crumbs.
How long should the dough chill before rolling?
The dough should be wrapped in plastic and chilled in the refrigerator for at least 30 minutes.
What is the recommended thickness for the rolled dough?
The dough should be rolled out to about 1/4 inch thickness.
What type of baking pan should I use?
You can use a large buttered springform pan or divide the dough between two pie tins.
What is the purpose of pricking the bottom of the crust?
Pricking the bottom with a fork helps prevent the crust from bubbling during baking.
What temperature should the oven be for blind baking the crust?
The oven should be preheated to 400°F (200°C) for the initial crust bake.
How long is the initial blind bake?
The crust should bake for about 12 minutes or until the edges are lightly golden.
What ingredients are used to fill the quiche?
The filling includes eggs, ricotta, Parmesan, cheddar, sun-dried tomatoes, artichokes, and bacon.
How many eggs are needed for this quiche?
This deep-dish recipe requires 9 eggs.
What kind of ricotta should be used?
The recipe calls for 2/3 cup of low-fat ricotta cheese.
Are the sun-dried tomato juices used in the recipe?
Yes, the reserved juices from the sun-dried tomatoes are mixed into the egg filling for extra flavor.
What spices and herbs are added to the egg mixture?
The mixture includes onion powder or paprika, garlic powder, thyme, white pepper or coriander, and salt.
How should the artichokes be prepared before adding them?
The artichoke hearts should be cooked and chopped before being stirred into the filling.
Is mustard used in this quiche?
Yes, 1 tablespoon of Dijon mustard is added to the filling for a sophisticated flavor profile.
What cheeses are sprinkled on top before baking?
The top is sprinkled with shredded Swiss cheese, additional cheddar cheese, and crumbled bacon.
How should the bacon be prepared?
The bacon should be cooked and crumbled before being added to the top of the quiche.
What is the oven temperature for the final bake?
The oven temperature should be increased to 425°F (220°C) for the final bake.
How long does the quiche take to bake?
It takes 60 to 78 minutes in a springform pan, or 30 to 39 minutes if using two pie tins.
How can I tell when the quiche is fully cooked?
The quiche is done when the filling is set, the top is golden brown, and the center does not jiggle.
Can I substitute the onion powder?
Yes, the recipe allows for either onion powder or paprika depending on your preference.
What is the purpose of adding melted butter to the filling?
One tablespoon of melted butter is stirred into the egg mixture to enhance the richness of the filling.
How much milk is used in the recipe?
The recipe requires 2 1/2 cups of milk.
Should the quiche be served hot?
The quiche should be allowed to cool slightly after baking and then served warm.
What tags describe this dish?
Tags include quiche, savory pies, bacon, artichokes, sun-dried tomatoes, brunch, breakfast, and rustic.
What makes this quiche 'rustic'?
The use of a homemade crust with lard and butter, along with hearty ingredients like artichokes and bacon, gives it a rustic, gourmet feel.
Can I use different spices for the heat?
The recipe suggests using either white pepper or coriander for the spice component.