Weekends are meant to be relaxing where one canâ€™t be bothered with the usual concerns of the daily grind.Â Unfortunately, we all have to eat and thatâ€™s part of the daily grind. Trying to figure out what to cook for lunch and dinner Â without the fuss is a real challenge for most of us. As it is, I feel so short changed when it takes me 2 hours to prep and cook a meal only to spend 20 minutes devouring it and 30 minutes cleaning and washing up. What is that all about? I feel the same way when I go to a salon to have a haircut. It would take me weeks to figure a new style for my hair and on that day I walk into the salon,Â the stylist takes a quick look at me and itâ€™s done in 15 minutes? I donâ€™t even get to flip through half of the magazine they hand me! Then again … Iâ€™m not the type who likes to spend half a day in a salon/spa. I get restless and impatient and the whole Zen of it all goes out the window.
So yeah, Saturdays and Sundays would be so much fun if I have every meal planned out and pre-made. Thank goodness for the microwave and Â toaster ovens, as they have made my life a little easier. A favourite dish I like to make ahead for the weekend is Quiche.
I know, it may seem a little to tedious having to knead flour to make a crustÂ and all that, but you can always get a pre-baked crust from the supermarket and make it easier on yourself.Â There are weekends when I just donâ€™t feel like cooking anything. I just want to pick through the refrigerator and eat when I feel like it. Quiche just letâ€™s me enjoy that and not have to worry about cooking Â and washing too many dishes.Â All you need to do is re-heatÂ the quiche, serve it with a side salad of your choice ,a tall glass of iced tea and voila! You’re all set for a relaxing weekend ahead.
For the Crust:
2 cups flour
1/4 teaspoon salt
8 tablespoon cold butter , cut into small pieces
3 tablespoon cold vegetable shortening , cut into small pieces
1 egg , lightly beaten
For the Filling:
6 ounce slab bacon , diced
2 eggs, lightly beaten
1 1/2 cups heavy cream
1/2 teaspoon salt
Freshly grated nutmeg
Freshly ground black pepper
For the Crust:
Sift together flour, salt, and sugar into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 6 tablespoon ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.
1. Preheat oven to 400 degrees F. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14 in. round.
2. Fit dough, without stretching it, into a buttered 10 in. bottomless metal flan ring, 1 1/2 in. deep, set on a parchment paper lined cookie sheet with no rim. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier.
3. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim.
4. Line dough with buttered aluminum foil, then add pie weights or dried beans. Bake until crust is set and edge just begins to color, about 25 minutes.
5. Remove foil and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2 to 5 minutes
FOR THE FILLING:
- Reduce heat to 375 degrees F. Put bacon in a medium pan, cover with cold water, and bring to a boil over medium high heat. Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.
- Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30 to 35 minutes. Slide quiche off parchment paper onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges.
Photo Credit: rainydayknitter
Photo Credit: jashbowie
Photo Credit: smoke N grill