Bacon Cheddar Quiche in a Whole Wheat Crust

A classic quiche makes a delicious meal any time of day.

If you’re hesitant about your pastry skills, don’t be! This recipe features a hearty whole wheat crust stirred together right in the pan.

Easy! It also includes lots of luxurious bacon and cheddar, so it’s excellent served with a small side salad for dinner too.

- SERVES 6 TO 8

For the crust

1 ½ cups (375 mL) of whole wheat flour

½ cup (125 mL) of vegetable oil or melted butter

2 tablespoons (30 mL) of water or milk

¼ teaspoon (1 mL) of salt

For the filling

4 thick slices of bacon, chopped

2 onions, thinly sliced

4 eggs

1 cup (250 mL) of milk

1 cup (250 mL) of whipping cream

2 green onions, thinly sliced

4 ounces (115 g) of aged cheddar, shredded

¼ teaspoon (1 mL) of salt

Lots of freshly ground pepper

Position a shelf just below the centre of your oven and preheat the oven to 350°F (180°C). Turn on your convection fan if you have one.

Start with the crust. Measure the flour, oil, water and salt directly into a 9-inch (23 cm) pie plate. Stir the works together with your fingers until evenly combined.

The mixture will be slightly crumbly but hold together if pressed between your fingers. Use your fingers to firmly and evenly press about half of the dough up the sides of the pan to the top of the rim.

Evenly press the remaining dough into the bottom of the pan, taking care not to make the corner where the sides and bottom meet too thick. Set aside.

Next, make the filling Toss the bacon into a heavy skillet over medium-high heat. Add a splash of water to help it cook evenly. Cook, stirring frequently, until the water has evaporated and the bacon is deliciously browned and evenly crisp, 10 minutes or so. Strain out the bacon, leaving the fat behind, and scatter the crispy bits over the prepared crust.

Pour off most, half or none of the bacon fat. Toss in the onions and fry over medium heat, stirring frequently, until they’re caramelized, 20 minutes or so. If you’re in a rush, feel free to carry on as soon as the onions are tender and cooked through, before they’re fully browned, just 5 minutes or so.

Scatter the onions evenly over the bacon.

Whisk together the eggs, milk, cream, green onions, half of the cheese, and salt and pepper. Pour over the bacon and onions. Evenly top the works with the remaining cheese. Bake until the top is golden brown and the filling is firm, about 45 minutes. Cool for 10 minutes or so before slicing.