From Rachel’s Farm Table as seen in “Easy Bruschetta Meals” cookbook. View my video on making piecrust. Makes two 11-inch quiches.
Author:Rachel's Farm Table
Ingredients
Scale
Crust:
2 1/2 cups flour
1 teaspoon salt
2/3 cup butter
8 – 19 tablespoons cold water Quiche:
8 eggs
1 cup milk
1 cup plain Greek Yogurt
2 cups bruschetta
1 cup diced pancetta or bacon
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
Instructions
Crust Preparation:
Preheat oven to 400°F. Stir flour and salt together in a medium bowl. Cut in butter using a pastry blender.
Slowly add in water one tablespoon at a time over the flour mixture, gently stirring with a fork with each addition until it reaches the desired moistness.
Form into a ball.
On a lightly floured surface, roll out dough into about a 13-inch diameter circle.
Transfer piecrust to an 11-inch tart pan so that the edge reaches just above the tart pan. Trim crust as needed. Prick the crust with a fork, cover with aluminum foil and bake in pre-heated
°F oven for 10 minutes.
Remove from oven and fill with quiche filling. Filling Preparation:
In a medium bowl, whisk together eggs, milk, yogurt and bruschetta. Divide among the two prepared pie crusts. Top with cheeses and pancetta. Bake in pre-heated 400°F oven for 20-
minutes until the quiche has set and cheese is golden brown.
Serve hot or cold for breakfast, lunch or dinner!
*Note: if using a pre-made crust, do not pre-bake crust, just bake an additional 10 minutes. The pre-made crusts will shrink too much in an 11-inch tart pan.