Quiche

This recipe is purely based on a kitchen toy purchase. I bought a quiche pan because it was lovely and convenient and I was weak and I am unworthy. But nevertheless, Steve and I gobbled this up with no problem whatsoever. The great thing about Quiche - you can eat it for any meal of the day... and we might have.



Ingredients for Crust:
1 1/4 Cups Flour
1 Tb Sugar
1 Tsp Salt
4 Tb Shortening
5 Tb Buttah

Ingredients for Insides:
7 Eggs
1 1/2 Cup Half and Half
1/2 Lbs Bacon
3 Red Potatoes
2 Cups Cheddar Cheese

Hardware: The most beautiful pie pan in existence.

Combine dry ingredients of crust. Add Shortening and mix until it looks like course crumbs. Add Buttah until it looks like bigger, pearly, delicious, artery clogging crumbs. Clump into a ball, wrap, and freeze for at least a half hour.

Fry some Bacon, set aside. Peel your Potatoes (unless you like peels, then by all means, ignore me.) and microwave on High for about three minutes or until they're just a little squishy. Cut Potatoes into little cubes and fry in the bacon grease. Set aside. Exercise for a few hours. When the bacon is cool and crispy, smash it up into little pieces.

Pre heat oven to 400F.

Roll out your dough (neater than I did) and get it into the pan (more efficiently than I did). Poke it around with a fork so that bubbles don't form, and put it back in the fridge to firm up.

Combine all filling ingredients.

Blind bake your crust for about 10 minutes, put in your filling, and bake for an hour or until the smell of bacon is too intense and you pounce on the oven like a rabid wolf.