I was just barely introduced to quiche a few years ago. A dear friend of mine had us over for dinner one evening. She is an impeccable host and has everything perfectly in place down to the smallest detail; name cards for each one of us (be still my heart). On her dinner table were two beautifully displayed quiches. I was mesmerized. They looked like she bought them from an amazing bakery and I just could not wait to dive in. But, she is also an amazing cook, so naturally she made them. How had I not had quiche before? Or certainly not quiche that looked as lovely and yummy as those did. To say they tasted amazing is not giving them the credit deserved. They were really oh, so good! My kids even liked them, which is definitely saying a lot.
It took me a few years to actually put a quiche on my own table for dinner. Could I make one just as good? And will my family love it just as much? Well, I think I found a recipe that we could all agree on and one that had the calories scaled down a bit with a healthier crust. My all time, absolute favorite favorite healthy cooking chef is Ellie Krieger. Her recipes are full of flavor, without tasting like “healthy” food. This recipe is inspired by her mushroom, onion and gruyere quiche recipe.
I’ve mentioned before that seafood does not have a place in my heart (or my cooking, or kitchen). And mushrooms don’t either. So, I replaced a few of the ingredients in the original recipe and added a bit here and there until it came out to my liking. This quiche is “supposed” to be in our Meatless Monday rotation, but clearly the addition of the bacon rules that out. But it sure adds an amazing depth of flavor to the recipe. So that counts, right?
The ingredients in this recipe all complement each other so well that you’ll for sure have this in your dinner rotation soon. The crust is to die for and I want to eat it filled with everything, always. It’s flaky and holds together so well. Let’s get started!
To make the oat crust, place 1½ old fashioned rolled oats, 1 cup all-purpose flour and ½ tsp kosher salt in a food processor and pulse to combine. Add 6 T of unsalted butter that has been cut into pieces, and pulse about 12 times. If you do not have a food processor, place ingredients in a medium sized bowl and use a pastry blender to mix the ingredients. The butter should be pea-sized.
Add 6 T of buttermilk and pulse 3 to 5 more times, or mix with pastry blender to combine. The dough should come together to form a ball, if it still has not come together, add only about 1 tsp more of buttermilk. Shape the dough into a flat disk, wrap it in plastic wrap and chill at least one hour.
When ready to bake, pre-heat your oven to 400º. Place the dough onto a piece of wax paper on a flat surface. Roll the dough out to an 11″ circle.
Transfer crust to a 9″ deep dish pie plate and press the crust gently into the plate. This crust is very forgiving, unlike basic pie dough. So no need to worry about stretching and breaking the dough. Bake for 9 minutes, remove from the oven and allow to cool. Keep oven set at 400º
To make the filling, have all of the ingredients measured out. Using a good quality, thick applewood smoked bacon, cook on a non-stick skillet until done (but not to a crisp). The kind of bacon you use will certainly affect the taste of your quiche. Spend a little more for good quality bacon and you’ll be happy you did. Place bacon onto a plate lined with paper towels and cool. Cut the bacon up into tiny half inch squares. Set aside. Heat 2 tsp of extra-virgin olive oil in a large non-stick pan over medium heat. Add the thinly sliced onion and cook, stirring occasionally until softened, about 6 minutes. Careful not to burn. Reduce the heat to medium-low, cover and cook, stirring occasionally until the onion is golden brown and caramelized, about 20 minutes more. Add the bacon to the pan, as well as the seasonings. 1 tsp dried thyme (or 1 T fresh), 1/2 tsp ground mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground pepper. Cook together for 1-2 more minutes and set aside.
In a medium bowl, whisk together 1 ½ cups low-fat skim milk and 3 T flour until the flour is dissolved. Add 3 whole large eggs, and 2 large egg whites and whisk until combined. Stir in the cheese until combined.
Place the bacon/onion mixture on the bottom of the crust, then add the egg mixture on top. I like to stir it with a spoon to mix well. Bake at 400º for 35-45 minutes until a knife inserted comes out clean. Allow to cool for about 10 minutes before cutting. Enjoy!! On a side note, I absolutely love to eat this the next day for lunch, fresh out of the refrigerator, totally cold. It’s so good!