If Nick was in charge of dinner, we would more than likely be eating these 4 things on repeat:
Biscuits and gravy. Omelets. Quiche. Steaks.
Don’t get me wrong – I’m a big fan of all those things, but I’d like them a little more spread out instead of rotating those same things every 4 days.
There have been a lot of days already in the past year that, when asked, Nick requests quiche for dinner. After I finally got a good crust recipe, it was pretty easy to throw them together and it always left pieces for dinner the next day or lunches for us for work.
But when I saw this yeast crust quiche recipe on the Red Star Yeast site, I knew I had to throw my fall-back crust out of the rotation so I could try theirs.
I would have never thought to make a quiche crust with yeast. It’s usually just a mix of butter or shortening, flour, a pinch of sugar, and some ice cold water. This crust is completely different than your typical quiche crust and it’s definitely worth making.
A little fluffier, a little less flaky, but tons of flavor make this a great base on this bacon and cheddar quiche.
And – even though it has yeast – there’s no actual rising time, so this crust takes less time to pull together than my normal one! No cutting the butter into the flour and making such a mess, either.
If you’re looking for a great weekend breakfast dish or something to make for Father’s Day, try this! It’s so easy, but seems so fancy. I think that’s the thing I love the most about quiches. They’re the little black dress for breakfast, brunch, or dinner. Easy, classic, but it looks like you spent a ton of time slaving over getting ready.
Bacon and Cheddar Yeast Crust Quiche
Slightly adapted from Yeast Crust Quiche
Makes: 6-8 servings
- 1 cup flour
- 2 and 1/4 tsp active dry Red Star yeast
- 1/2 tsp salt
- 1/2 cup water
- 1 and 1/2 Tbsp butter or shortening
- 5 slices bacon
- 1 cup sharp cheddar cheese, shredded
- 4 eggs
- 1 and 1/2 cups milk or cream
- 1 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 400 degrees.
- In a medium mixing bowl, stir 1/2 cup of the flour with the yeast and salt; mix well.
- In a saucepan or microwave safe dish, heat water and butter/shortening to 120-130°F (shortening does not need to melt); add to flour mixture.
- Mix by hand until it’s somewhat smooth. Gradually stir in remaining flour to make a stiff dough. With lightly floured fingers, press the dough into a greased 9 or 10-inch pie pan. If desired, crimp edges.
- Fry bacon until crisp; crumble. Sprinkle the bacon pieces and cheese in the bottom of the crust.
- In a large mixing bowl, beat eggs until foamy. Add remaining ingredients; mix well. Pour over bacon and cheese.
- Bake at 400°F for 30 to 35 minutes until knife inserted in center comes out clean and center is set. Serve warm.
This post sponsored by Red Star Yeast – all opinions are my own.