Bacon, Lettuce, Tomato, Mayonnaise
Served here on Toasted Ciabatta
Caperberries for Garnish
BLT Quiche Recipe
Slice high-quality bacon, cook in a non-stick skillet until cooked through but not crispy. Drain on paper towels and set aside.
Meanwhile sauté finely chopped yellow onion with a small amount of bacon fat until soft and slightly browned. Set aside on paper towels to cool. Combine bacon and onion.
Spray a pie dish with baking spray (cooking spray with flour added). Form pie dough (homemade or store-bought) in the pie dish.
Add bacon onion mixture.
My ratio for quiche custard base is:
- 5 fresh whole large eggs
- 2 1/2 cups of warm light cream
- 1 T flour
- salt and pepper
I beat these ingredients with an electric hand mixer.
Pour custard base over the bacon onion mixture. Bake at 350° for about an hour, maybe a little longer, until just cooked through.
Let quiche cool completely to room temperature.
Slice the quiche into wedges before topping with the salad. Top the bacon quiche with tomato wedges and mixed lettuces tossed with mayonnaise or ranch dressing, salt and pepper to taste. A pie server is perfect for serving. This is a great dish for a brunch buffet as it is served at room temperature, it’s colorful, whimsical and delicious!