INGREDIENTS:
Quiche Filling:
2 cups of shredded cheddar cheese
1 cup of milk
4 eggs
4 strips of bacon (pan fried)
1 onion (caramelized)
1 red bell pepper (pan fried)
salt & pepper
Pie Shell:
1 1/2 cups of flour
6 tbsp butter (room temperature)
2 tbsp water
1 egg white (lightly beaten)
DIRECTIONS:
Mix the flour and the butter together with your hands, until the dough comes together into a ball. Add water, butter or flour as necessary in order to develop the right consistency. Spread the dough on a 9 inch round tart pan. Lightly beat the egg white and spread on top of the dough with a brush. Make sure to remove the excess and place the quiche shell in the refrigerator for half an hour.
Preheat the over to 350 degrees Fahrenheit and while the shell hardens in the fridge, you can prepare the filling. Beat the eggs and milk with salt and pepper until fluffy. Place bacon, onion, and bell pepper on the bottom of the quiche shell, cover it with the shredded cheddar cheese, and then cover it with the milk and egg mixture.
Place it in the oven for about 45 minutes to one hour, or until you stick a knife in it and it comes out clear.
Serve it with a side green salad and a glass of Chardonnay.
