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Updated Bacon Crust

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This updated bacon crust method is the result of fine tuning the bacon crust that was initially presented in the Real Men DO Eat Quiche Cookbook.

When cooking the bacon crusts, you have to pay close attention to the level of bacon grease that builds up in the pie pans as your cooking.  If it gets too high, the bacon in the bottom of the pan doesn’t cook enough and you run the risk of a fire.  And there will still be too much bacon grease left in the pan when you add the quiche ingredients in and it will be a flavorful but greasy quiche.

Makes 2 bacon quiche crusts.

Ingredients

  • 2 lb. of your favorite standard cut bacon – enough for 28 slices (14 per crust)
  • 4 – 9 in. deep dish pie pans

Preparation

Just like in the original, you’ll make a bacon weave in 2 of the pie pans.  Where this differs, is that you’ll need to put the other 2 pie pans on top of the bacon weave to make a pan – bacon – pan sandwich.  Trim off the excess bacon with no more than 1/2 in. of excess left sticking out between the pans.  Return to the refrigerator for about 30 minutes to firm up the bacon crusts.

Cooking

Preheat your oven to 35o deg.  Prepare your baking sheet by lining the bottom with aluminum foil, making sure to leave enough excess to make a pouring spout on one corner.  Then place a baking grill inside the foil lined sheet.  Take the prepared pans out of the refrigerator and carefully flip them over and place on the baking grill.  This will allow the grease to run off of the pans and down into the baking sheet.  Place these in the oven and bake for 10 –  15 minutes.  Remove from oven and drain the grease from the foil spout while carefully holding the pans on the grill.  You should be using hot pads of something to protect your hands from the heat.  Place it back into the oven for another 10 – 15 minutes and repeat the draining and then set aside to cool.  Flip the pans back over and remove the top pan.  You can wash this pan up and use it again for another crust.  Then either add your filling to continue cooking your quiche or refrigerate the bacon crusts until your ready to fill with a quiche mix.  Cook the rest of the way as by the instructions for the quiche filling.

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Hazed & Infused Mac & 3 Cheese Quiche

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Hazed & Infused Mac & 3 Cheese Quiche w/ Bacon Crust
Hazed & Infused Mac & 3 Cheese Quiche w/ Bacon Crust

This one is for those who like a good beer with their Mac and Cheese. And as usual, it’s got to have bacon, so we take this over the top by including the standard bacon crust to hold the goodies, topped with another bacon crust to surround the goodness with BACON!

Serves: 16 – 22

Ingredients

  • 2 12 oz. bottles/cans of Hazed and Infused Beer from Boulder Beer Company although any good APA will work, but then it wouldn’t be hazed and infused!
  • 4 Bacon Crusts – 2 for the bottoms (in pie pans) and 2 for the tops (just flat)
  • 1 -1/2 cup of your favorite pasta shells for Mac N Cheese.  We like Conchiglie or Shell pasta over the regular elbow pasta but it’s your choice.
  • 1/2 cup of shredded Asiago Cheese
  • 1/2 cup of shredded Gruyere Cheese
  • 1/2 cup of shredded Gouda Cheese
  • 1/2 cup of chopped oyster mushrooms
  • 1/2 cup of chopped baby peppers
  • 2 tablespoons of olive oil
  • 2 teaspoons of ground black pepper
  • 1 teaspoon of salt
  • 1/4 cup panko

Directions

  • Prepare the pasta as directed by the product.
  • In a large pot on medium-high heat, add the olive oil, mushrooms and peppers and saute for about 5 minutes just to get things heated.
  • Add one bottle of beer into this and reduce heat to medium to allow the beer to be absorbed into the contents.  Continue to cook until the liquid has reduced by at least half and add about half of the panko to the pot and mix thoroughly.
  • Once mixed, remove from pot and set aside in a covered container.
  • In the large pot over medium heat, add the other beer, along with the remaining panko and cook uncovered until the mixture is reduced in volume by half.
  • Add in the three cheeses, salt and black pepper and stir until all the cheese has melted.
  • Add back in the mushrooms and peppers, along with the pasta and thoroughly mix.

Final Preparation

  • Preheat the oven to 375 F.
  • With be Mac N Cheese mixture just above room temperature, mix in the Base Quiche Mix and mix thoroughly and place into the bacon crusts that you’ve already prepared.  Or if you want to have this a little chunky, simply fill the quiche pies with the Mac N Cheese mixture and pour the Base Quiche Mix over it.
  • Top with the second pair of bacon crusts and if you want a little crunchy touch, add a light dusting of panko on the top.
  • Into the oven for 30 – 40 minutes or until the panko starts to brown.