Saturday, May 24, 2008

Saturday Brunch ... at 2 pm

Since Blake and I decided to be good this morning and go to the gym, I didn't have a chance to get started on our Saturday Brunch until about 11 am (yes, we slept in until about 9 and took it easy until we went to the gym around 10). And today I was determined to try making my own pie crust because I found a super simple recipe. I've never had much success with pie crust, and since store bought pie crust is so nice and flaky, I've never really bothered trying. But like I said, I found a "No-fear pie crust" recipe at Cook's Country Magazine and decided to make it today. And boy was it worth it! I don't think I'll ever be able to go back to normal pie crust or store bought. This is just too yummy! And perfectly flaky. Those people are geniuses, I tell you!

So along with the no-fear pie crust, I decided to make a lovely, slightly healthier version than the traditional quiche. And it turned out perfectly:)

Spinach, Mushroom and Bacon Quiche
No-fear Pie Crust
makes 1 9-inch pie platePie crust:

1 1/4 C all-purpose flour
2 T sugar
1/4 t salt
8 T butter, softened but still cool
2 oz reduced fat cream cheese, softened but still cool
  1. Lightly coat a 9-inch glass pie plate with cooking spray. In a bowl, whisk together the flour, sugar and salt.
  2. With your electric mixer at medium-high, beat butter and cream together until combined, scraping down the sides when needed. Add flour mixture and combine on medium-low until dough resembles coarse cornmeal. Scrape down the sides of the bowl (and if using a kitchen aid mixer, change to the paddle attatchment) and set speed to medium-high and beat until dough begins to form a ball, about 30 seconds. Reserve 3 T of the dough and turn the remaining dough onto a lightly floured surface, flatten into a 6-inch disk. Place the disk to the middle of the pie plate.
  3. Press the dough evenly with the heel of your hand, and when needed with your fingers, until the dough is translucent through the bottom of the pie plate (not opaque). Work the dough up the sides of the plate as well.
  4. Roll the remaining 3 T of douhg into a 12-inch rope. Cut into 3 and make each other those about 8 inches in length. Add the rope pieces onto the edge of the pie plate and press into the dough. Make a fluted adge. Wrap in plastic and refrigerate at least 1 hour.

1 pie crust
4-6 slices bacon, cut into 1/2 inch wide pieces across the width of the bacon
2/3 C half-and-half
1/2 C low-fat milk
4 eggs
1/4 C chopped fresh parsley
1/4 C spinach, cut into wide strips
5-6 white button mushrooms, washed and sliced
1 C cheese (I used a combination of Parmesan, Mozzarella, and Colby Jack)
salt and pepper to taste
  1. Preheat oven to 375°. Cook bacon in a small frying pan until crispy. Remove and let drain on a paper towel. Discard some of the grease and add mushroom and sautée until softened slightly. Set aside.
  2. In a large bowl, combine eggs, half-and-half, milk, and salt and pepper. Once combined, add cheese, parsley, and spinach.
  3. Pull pie crust out of the fridge and place cooled bacon and mushrooms evenly across the bottom. Pour egg mixture over the top. Bake for 30 minutes or until top is golden brown and the eggs are set.
*You might need to put foil along the edge of the crust to avoid burning.

1 comment:

Lisa Allen said...

Pie crust is kind of intimidating, but I am definitely going to try that crust recipe!