Deep-Dish Sun-Dried Tomato and Artichoke Quiche W/Bacon Recipe

Name: Deep-Dish Sun-Dried Tomato and Artichoke Quiche W/Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 all-purpose flour; 1 ¼ cups white wheat flour; 5 tablespoons cold butter, diced; 4 tablespoons lard; water (as needed); 9 eggs; ⅔ cup low-fat ricotta; ¼ cup parmesan cheese; ⅓ cup cheddar cheese; ¼ cup chopped sun-dried tomato, juices reserved; 1 tablespoon Dijon mustard; 12-1 cup chopped cooked artichoke heart; 1 slice swiss cheese, shredded or ¼ cup shredded swiss cheese; 1 tablespoon melted butter; 2 ½ cups milk; 2 tablespoons basil or 2 tablespoons onion powder or 2 tablespoons paprika; 5 teaspoons garlic powder; 3 teaspoons thyme; 1 -2 teaspoon chili powder or 1 -2 teaspoon white pepper or 1 -2 teaspoon coriander; 2 teaspoons celery salt or 2 teaspoons salt or 2 teaspoons pepper; ⅓ cup shredded cheddar cheese; 8 ounces crumbled cooked bacon

Servings: persons

1 14 all-purpose flour
1 ¼ cups white wheat flour
5 tablespoons cold butter, diced
4 tablespoons lard
water (as needed)
9 eggs
⅔ cup low-fat ricotta
¼ cup parmesan cheese
⅓ cup cheddar cheese
¼ cup chopped sun-dried tomato, juices reserved
1 tablespoon Dijon mustard
12-1 cup chopped cooked artichoke heart
1 slice swiss cheese, shredded or ¼ cup shredded swiss cheese
1 tablespoon melted butter
2 ½ cups milk
2 tablespoons basil or 2 tablespoons onion powder or 2 tablespoons paprika
5 teaspoons garlic powder
3 teaspoons thyme
1 -2 teaspoon chili powder or 1 -2 teaspoon white pepper or 1 -2 teaspoon coriander
2 teaspoons celery salt or 2 teaspoons salt or 2 teaspoons pepper
⅓ cup shredded cheddar cheese
8 ounces crumbled cooked bacon

1
For the Crust: Combine flour and salt.
2
Rub in butter and lard with fingertips untilwell-incorporated.
3
Add water as neccesary until a consistent dough forms.
4
Chill for 30 minutes.
5
Roll out dough to 1/4 inch thick and press into a lg., buttered, springform pan (or 2 pie tins).
6
Prick the bottom of the pie crust to prevent bubbles and weigh down the center with pie weights or pennies.
7
Bake at 400 degrees F for 12 minutes or until crust is slightly darker.
8
Remove and set aside.
9
For The Filling/Assembly: whip all of the filling (cheeses, excluding second 1/3 Celsius cheddar, eggs, spices, veggies,milk, sauces) ingredients together until well incorporated.
10
Pour into crust.
11
Top the quiche with bacon crumbles and cheddar.
12
Bake at 425 degrees F for 60-78 minutes(cut time in half if doing 2 separate pies); or until no longer jiggly and golden.
13
Serve.

1350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 14 all-purpose flour, 1 ¼ cups white wheat flour, 5 tablespoons cold butter, diced, 4 tablespoons lard, and more.

Yes, Deep-Dish Sun-Dried Tomato and Artichoke Quiche W/Bacon falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deep-Dish Sun-Dried Tomato and Artichoke Quiche W/Bacon

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