Bacon and Sweet Onion Custard Quiche with Crusty Hash Brown Crust from Chloe’s Kitchen
This lovely red chicken’s name is Pearl, and she
lives about ten miles from Big Mill B&B.
She is proud to have laid the eggs for this Bacon Custard Quiche.
Bacon & Sweet Onion Custard Quiche with Hash Brown Crust
- 20 ounces (3-4 cups) frozen shredded, potatoes , like Ore Ida Country Inn Peppers and Onions Hash Browns
If you cannot find these, use plain shredded hash browns and add 1 teaspoon paprika - 1/3 cup fresh grated Parmesan cheese
- 4 Tablespoons butter (reserve one tablespoon)
- 1 teaspoon coarse sea salt, divided
- 10 ounces bacon
-
1 medium sweet onion, like Vidalia, diced
-
6-7 medium, free range chicken eggs (they really are tastier)
-
1 Tablespoon flour
-
2 ¼ cups Half-and-Half
-
½ teaspoons fresh ground mixed or black peppercorns
-
¼ to ½ teaspoon fresh grated nutmeg (use less if pre-grated)
-
1 Tablespoon fresh, chopped chives (if using dried chives, use less)
-
1 ½ cups grated Jarlsberg cheese (or good quality Swiss)
Thaw potatoes and drain, pressing out any excess water. Preheat oven to 400 degrees.
Grease or spray one 9-inch or two 7-inch, deep-dish glass pie pans, preferably straight-sided… Melt butter and stir melted butter, grated Parmesan, and ½ teaspoon of the salt into the hash browns. Press the potatoes into the pans, forming a crust, making sure to press out the sides. Bake potato crust for 30-40 minutes or until it is brown and crusty.
Remove from the oven and cool. Lower oven temperature to 360 degrees.
Meanwhile brown the bacon in a large skillet. Remove the bacon and drain, leaving some of the drippings in the skillet. When bacon is cool, crumble it and set aside. Cook the onion in the bacon drippings until onion is transparent, but not brown. Remove from the pan and drain well, pressing out most of the liquid.
Melt the remaining tablespoon of butter in a small bowl or cup. Add the tablespoon of flour and stir until a paste is formed.
In a large mixing bowl, whisk together 6 or 7 eggs, the flour paste, 2 ¼ cups half-and-half, 1 teaspoon pepper, ¼ teaspoon grated nutmeg, 1 Tablespoon chives and the remaining ½ teaspoon sea salt.
Spread the Jarlsberg cheese over the cooled potato crust. Lay bacon and onion over the cheese, placing some on the sides of the dish. Pour the egg mixture into the dish. Fill as full as you can without overflowing.
Spread the onion and then the bacon evenly around the dish on top of the cheese. Pour the custard over the other ingredients, filling the dish as full as possible without spilling.
Place in a center rack of the oven and cook for 40-45 minutes until the custard is set or when a straw or knife inserted into the center of the quiche comes out clean.
Place in a center rack of the oven and cook for 40-45 minutes or until custard is set.
Yield: 8-10 servings
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3 Comments »
Barney Conway on 23 Jun 2007 at 4:28 pm #
We tried the quiche, but Pearl wasn’t available for the eggs so we had to go to the store. Pearl said she ONLY works by appointment. Your recipe’s are always great… this was no exception.
Tony Miller on 10 Jul 2007 at 10:17 am #
Chole,
Did Peral ever donated eggs to the tasty quiches that I’ve had at Big Mill?
Chloe on 12 Jul 2007 at 1:21 pm #
Hi, Tony, well, I didnt know Pearl then…but if you will travel south again, you can certainly sample Pearl’s eggs…:)