Bacon and White Cheddar Quiche
with Clementine Salad
Quiche seems hard, but with our pastry hack, this classic will be one of your family's new favourites!
Ingredients: Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • All-purpose flour (wheat) • Clementine • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Grade A egg • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Pepitas • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Thyme.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Bacon Strips
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Yellow Onion
2 unit(s)
Egg
(Contains Egg)
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
8 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
7 g
Thyme
113 mL
Cream
(Contains Milk)
2 unit(s)
Clementine
56 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
28 g
Pepitas
(May contain Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
Not included in your delivery
1 tbsp
Oil*
1.5 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Line an 8x8-inch metal baking dish with parchment, leaving overhang on two sides (9x13-inch metal baking dish, with the overhang on pan's long sides for 4 servings).
- In a large bowl, whisk together flour, 1/4 tsp (1/2 tsp) salt and 1 tsp (2 tsp) sugar.
- Add garlic spread, then, using clean hands, toss to combine until mixture is crumbly but holds together when squeezed.
- Transfer dough to the prepared dish. Pat dough into the bottom and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth dough.)
- Prick pastry crust all over bottom and sides with a fork.
- Bake crust in the bottom third of the oven 12-19 min, until lightly golden. Set aside to cool slightly.
- Meanwhile, cut bacon into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch slices.
- Strip 1 tbsp (2 tbsp) thyme from stems, then finely chop.
- Peel clementine, then separate into segments.
- Line a plate with paper towels. Set aside.
- To a large non-stick pan, add bacon and 2 tbsp (4 tbsp) water.
- Heat over medium-high heat. Cook 9-12 min, stirring occasionally, until bacon is cooked through.**
- Using a slotted spoon, transfer bacon to the plate, reserving 2 tbsp (4 tbsp) bacon fat in pan. Discard the rest.
- Add onions and half the thyme to the pan with bacon fat. Cook, stirring occasionally, until softened, 3-4 min. Season with salt.
- Using a slotted spoon, transfer onions to the plate with bacon.
- Meanwhile, in another large bowl, whisk together eggs, cream and half the Dijon until smooth. Season with pepper.
- Once crust is par-cooked, spread bacon-onion mixture in an even layer, then top with cheese.
- Pour egg-cream mixture over top, then sprinkle with remaining thyme.
- Bake in the bottom third of the oven for 15-22 min, until middle is set and edges are golden. **
- Meanwhille, to a medium bowl, whisk together remaining Dijon, vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add clemetines and spring mix. Toss to combine.
- Once quiche is finished cooking, set aside to cool slightly, 5 mins.
- Cut quiche into 4 equal pieces (8 for 4 servings).
- Divide quiche and salad between plates.
- Top salad with pepitas.
