Make-ahead Bacon, Corn and Tomato Quiche by Joanne Ozug
Have you ever gotten home from a long day and thought that even those “quick” 30 minute meals take way too long? When I know I’m going to have a busy day I make this quiche in advance. It can be made entirely ahead of time and all it needs is a quick 10 minute reheating in the oven before serving. I developed this recipe for my blog FifteenSpatulas.com, which is a blog with recipes that are always from scratch.
Make-ahead Bacon, Corn and Tomato Quiche
For the pie crust:
2½ cups all-purpose flour
¼ teaspoon fine salt
2 sticks (1 cup) unsalted butter
ice cold water
For the quiche:
½ (1-pound) package of bacon
2 ears of sweet corn
1 pint cherry or grape tomatoes
½ bunch scallions
4 ounces gruyere cheese
1¼ cups heavy whipping cream
¾ cup milk
1 teaspoon salt
1. Start with the pie crust. Dice up the butter up into small pieces. Put the flour and salt in a food processor, pulse a couple times to aerate it and combine. Add the diced up butter and pulse about 10 times, being careful not to overpulse. You want chickpea size pieces of butter still visible in the dough.
2. Add 1/2 cup ice water and pulse 2-3 times, to evenly distribute the liquid. Now, pinch a small piece of the dough. Does it crumble or does it hold together? If it holds together, dump the contents out onto the counter, bring it together with your hands (quickly, so you don’t warm the dough), wrap it in plastic wrap, and stick it in the fridge for an hour. If it crumbles, add more ice cold water, 1 tbsp at a time until the dough holds together, then proceed to refrigeration.
3. After the dough has chilled, preheat the oven to 425 degrees F.
4. Lightly flour your countertop, and start rolling the dough out into a circle big enough to fill your pie or tart pan. Press the dough into a 9 inch pie or tart pan, and we are now going to blind bake the pie crust. All that means is we are going to prebake it so that the crust isn’t soggy later on, it stays flaky and crisp. Cover the pie dough with a sheet of parchment paper and dump in some sort of pie weight, like dried beans, rice, or ceramic pie weights. Bake the pie crust for 25 minutes, then remove the beans and parchment paper, and bake for 10 more minutes. Remove the pie crust from the oven, and turn the oven temperature down to 350.
5. While the pie crust bakes, prep the filling for the quiche. Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then crumble into pieces. Cut the corn kernels off the cobs. Cut the tomatoes in half, slice the scallions, and grate the Gruyere cheese. Layer all of these ingredients into the crust, then set aside.
6. Place the eggs, heavy cream, milk, and salt in a big bowl and whip with a hand mixer for 1 minute on high speed. It will be frothy on top. Pour this custard over the tomatoes, bacon, corn, etc until it comes almost to the top of the crust. Bake in the 350 degree oven for 1 hour, then take it out of the oven. Jiggle the pie pan from side to side and look at how it moves. If it still looks liquidy, it needs more time, but if it just jiggles a bit, then it’s set and is done. Take care not to overbake.
7. The quiche tastes better the next day and reheats beautifully. Let the quiche cool completely, keep it in the fridge overnight, then the next day, preheat the oven to 350. Cut the quiche into slices (it slices cleaner when it’s cold), and reheat in the oven for about 10 minutes, until warmed through.