Do real men eat quiche? I couldn’t resist asking this infamous question. My answer? They will if you put big slabs of smoked bacon in it! We make this bacon and egg quiche in our house when we’ve run out of dinner ideas or forget to take something out of the freezer to thaw.
It does take a little bit of time to make, but it’s well worth it. It can be eaten warm or at room temperature, for breakfast, brunch, lunch or dinner. Or even for a midnight snack. It’s so versatile. It makes a great party appetizer or buffet dish for all those holiday parties your attending (or throwing). It’s rich and creamy with fluffy eggs and hunks of bacon throughout. We lay slices of cooked bacon right over top of it. It’s meatier than chopping it.
Along with the regular pastry crust I have included a gluten free option. The gluten-free rice crust is buttery, tender and fragrant with thyme. Pair it with a salad for a perfectly satisfying meal!
Flaky Butter Crust
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed
1. To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.