Quiche hadn't been on the menu for a while, so one day when I needed to figure out what I could make for dinner that wouldn't require a trip to the market, this was it. You can make a quiche out of anything, so I took an inventory of the larder.
About "blind" baking or par-baking a pie shell: You can use pie weights if you want to, but I never do. And I never have trouble with the pastry sliding down into the dish. I think that is because I rest/chill the pastry before rolling it out. Then I roll it out and settle it into the pie plate without stretching it, do a nice crimped edge, and pop it back into the fridge for another rest/chill before baking. And it never bubbles up on the bottom or slithers down the sides; it comes out just the way it went in!
1/2 teaspoon salt
1/8 teaspoon baking powder
1 stick (4 ounces) unsalted butter, well chilled
4 tablespoons ice water
1 1/2 teaspoons cider vinegar
1 tablespoon additional ice water, if needed
6 ounces bacon, cut into 1/4-inch slices (I always use uncured, no added nitrates or nitrites)
1/4 cup chopped onion
4 ounces sharp Cheddar cheese, shredded
4 large eggs
1 3/4 cups milk
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon marjoram
Pinch crushed red pepper flakes
1 In medium bowl, whisk together flour, salt and baking powder. With coarse grater, grate butter into flour bowl. With fingers, quickly work the butter into the flour, leaving some pieces the size of small peas.
2 In small bowl, combine water and vinegar. Sprinkle over flour mixture while stirring with large fork. Add a little more water, if needed.
3 Turn dough out onto a piece of plastic wrap and flatten slightly into a 4-inch disk; double wrap; refrigerate for one hour or up to four days. May be frozen for up to a month; defrost, wrapped, in the refrigerator.
4 If dough is thoroughly chilled, let it stand at room temperature for 15 minutes before rolling. Butter a 9-inch glass pie plate. On lightly floured surface, roll out disk to a 13-inch circle about 1/8 inch thick. Place pastry in pie plate, being careful to not stretch the dough. Crimp the edge. (Sometimes you need to chill the pastry a bit before crimping.) Cover loosely and refrigerate* for 30 minutes. During last 15 minutes, preheat oven to 375 degrees. Prick the bottom of the crust all over with a fork. Bake the thoroughly chilled crust for 20 minutes.
5 *While pie shell is chilling and then baking, prepare filling. In skillet, sauté the bacon pieces until slightly crisp; drain on paper towel. Pour most of fat out of the skillet and sauté the onions for 5 minutes.
6 Remove par-baked pie shell from the oven; leave the oven at 375 degrees. In small bowl (I use a 1-quart glass measure), combine eggs, milk, salt, pepper and herbs. Scatter a third of the cheese over the crust, then the onion, half the remaining cheese, the bacon, half the remaining cheese. Pour in the filling, and sprinkle with remaining cheese. Bake at 375 degrees for about 35 minutes or until crust is golden and knife inserted in center comes out clean.
Note: Vegetarians might like my Vegetable Quiche (Julia Child fans might enjoy the post because it includes one of my Julia stories). And there are lots of quiche recipes in Julia's Mastering the Art of French Cooking (2 Volume Set).