Annie’s Farmhouse Quiche

A Minnesotan twist on the traditional quiche Alsacienne, introducing my Farmhouse Quiche.

This is actually a surprise late night dinner for Andrew because he’s always hungry when he comes home. I also want to prove that even though I’m vegetarian, I can still make a carnivorous savory dish. This recipe makes a 9” quiche. Read the recipe after the jump!

• 1 1/4 c. unbleached all-purpose flour
• 1/4 tsp. salt
• 5 tbsp. unsalted butter
• 4 tbsp. water

Cut the butter into small cubes. Mix all of the ingredients with your hands and gradually add the water. Using a greased 9” quiche/tart pan, line the pan with the dough. Preheat the oven to 350F.

For the savory part:

• 3 slices of cooked bacon, sliced into small 1cm bits
• 1 boiled red potato, cooled, peeled and diced
• 1 small red onion, julienned and then diced
• 1/3 c. finely chopped parsley
• 3 eggs
• 1 c. whole milk
• 1 tsp. Old Bay seasoning
• Sea salt
• Fresh ground black pepper
• 1 c. New Zealand Swiss Cheese, shredded

Combine all of the savory ingredients and mix well. Fill the crust lined quiche pan with the batter. Sprinkle more cheese on top if you wish. Bake for 40-45 minutes until golden brown on the top.