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Yeast-Crust Quiche

A press-in-the-pan yeast crust with a delightful quiche filling.


This recipe makes 9 or 10- inch pie
Flour1 cup
Active Dry Yeast2+1/4 tsp
Salt1/2 tsp
Water1/2 cup
Shortening1 TBSP
Bacon8 slices
Fontinella cheese1 cup (4 oz.)
Light cream2 cups
Salt1 tsp

This recipe is featured at Bran Appetit.


In medium mixing bowl, combine 1/2 cup flour, yeast and salt; mix well. In saucepan, heat water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Mix by hand until somewhat smooth. Gradually stir in remaining flour to make a stiff dough. With lightly floured fingers, press into greased 9 or 10-inch pie pan to make a crust. If desired, crimp edges. Fry bacon until crisp; crumble. Sprinkle bacon and cheese in pie shell. In large mixing bowl, beat eggs until foamy. Add remaining ingredients; mix well. Pour over bacon and cheese. Bake at 400°F for 30 to 35 minutes until knife inserted in center comes out clean and center is set. Serve warm.



You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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