Apple-Bacon-Cheddar Quiche

Okay, drop whatever you are doing and go make this quiche for dinner!  It is the perfect sweet-savory combination with bacon, sauteed apples, and Cheddar cheese. I love adding Cheddar to my apple pie, and this is sort of like an ultra-creamy version of that...but you can eat it for dinner.  I love the olive oil crust -- it's way easier than a butter crust, and rolls out very quickly with no need to chill it in the fridge.  Overall, I was impressed with how easy this recipe was...no, it's not a 30-minute-meal, but it doesn't feel overly difficult for a weeknight and all the components come together quickly. You could also substitute store-bought pie crust to speed things up even more.  Definitely stash leftovers in the fridge--the quiche is fantastic cold for lunch the next day.

Apple-Bacon-Cheddar Quiche

Serves 6-8

Olive oil dough:

1-1/2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 tsp baking powder

1/4 cup olive oil

2 large eggs

For the filling:

4 ounces bacon, cut into small squares

2 apples, peeled, cored, and diced

6 ounces Cheddar cheese, grated

1 T flour

2 cups half-and-half

3 large eggs

1/4 tsp salt

2 pinches ground white pepper

1. Make the crust.  Whisk together the flour, salt, sugar, and baking powder in a large bowl.  Make a well in the center, and add the oil and eggs. Use a fork ot beat the oil and eggs together, and then gradually draw in the dry ingredients a bit at a time until the dough starts to hold together.

2. Turn out on to a lightly floured work surgace, and fold the dough over itself 4 or 5 minutes until smooth.  

3. Roll out the dough into a circle about 12 inches across.  Transfer to a 10-inch springform pan or tart pan and fit into the pan.  Cover with plastic wrap and transfer to the fridge.

4. Set a rack at the lowest level in the oven, and preheat to 400 degrees.

5. Place a large, non-stick skillet over medium heat.  Add the bacon, and cook, stirring often, until it is nicely browned but not super-crisp.  Transfer to a paper-towel-lined plate and set aside.

6. Drain off some of the bacon fat, and then add the apples to the skillet.  Cook over medium heat, stirring often, until tender.  Remove from the heat and set aside.

7. In a small bowl, toss together the cheese and flour.

8. Remove the tart crust from the fridge.  Scatter the bacon over the bottom of the crust, and then top with the apples.  Scatter the cheese over the apples.

9. Whisk together the half-and-half, eggs, salt, and pepper. Pour over the cheese.

10. Place the tart in the oven and immediately lower the heat to 375 degrees.  Bake until the filling is set and nicely browned, 30-40 minutes.  Cool for a few minutes in the pan before serving.

I was sent a complimentary copy of Nick Malgieri's Pastry to review.  All recipe-testing and opinions are my own.