I told you there was going to be more bacon. In fact, there's plenty of it. So much so, that I finally had to slice up what was left of my maple and savory bacon and give it to the freezer so my heart can have a respite from the goodness of it. I've told you I'm taking part in Charcutepalooza, if you don't know too much about it, give a read to my Maple Bacon Cheddar Scones post and that should fill you in. You could also make up the scones, this quiche, add a few side items and have yourself a fabulous bacon brunch!
Quiche is a go-to dish in our house. There's always a pie crust, or at least the ingredients to make it, on hand. Eggs from one our several local farms are usually plentiful. Local and fresh vegetables are usually overflowing our produce bin. You can basically design a hearty weeknight dinner with a substantial quiche and a simple salad or soup on the side with very little. You know what we have a lot of? Homemade bacon. And parsnips from my Winter CSA from Heron Pond Farm in NH. So they are the stars in this simple winter weeknight quiche.
Parsnip and Bacon Quiche
Makes: 8 servings (1 slice)
Base quiche recipe adapted from Emeril's Quiche Lorraine
1 pie crust (you can buy, or use whatever homemade recipe you'd like)
6 ounces thick cut bacon, cut into narrow strips (like lardons)
2 large eggs, room temperature
2 large egg yolks, room temperature
1 1/4 cup half and half (you can use milk, but you won't get the custard-like consistency)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
pinch of freshly grated (or just ground) nutmeg
1 cup shredded cheddar (I used Cabot's double-double shredded of mild and extra sharp)
1/2 cup diced parsnip (about 2 medium-large, cleaned and peeled)
Roll out your pie crust so it's large enough to drape over the sides, and fit into a 9-inch pie pan (you can use a fluted tart pan here too). Refrigerate for 30 minutes (it can be more as well). Take your eggs out of the fridge now as well so they can come up to room temperature.
Preheat oven to 375 degrees.
Line the pie crust with parchment paper (use parchment, wax burns) and fill with pie weights (or like me, use dried beans). Bake until crust is set about 12-14 minutes. Remove parchment paper and beans or weights, and pop crust back into the oven another 8-10 minutes until crust is golden brown. Take out of oven and leave out on a baking rack to cool. Leave your oven on.
|homemade savory bacon|
Now in large bowl, take your eggs, yolks and half and half and beat it all up. Add the remaining ingredients (salt, pepper, nutmeg, cheddar, parsnip and finally, bacon) and whisk to make sure everything is combined. Pour mixture into your cooled pie crust.
Bake until the custard is puffed, golden but still slightly wiggly in the center about 30-35 minutes. Take out of oven and allow to cool on a wire rack for a bit before serving.