Recipe Bomb: Maple-Bacon Quiche

As part of Martha Mondays over at Martha and Me we made Maple-Bacon Quiche.  This week's recipe was selected by Pru over at Perfecting Pru.  I joined in the fun because I'd already "perfected" the Pate Brisee crust when I made Maple-Nut Pie. 

This recipe was unecessarily complicated to make.  There were so many steps that I don't know if I ruined the recipe by making it wrong or if it was supposed to turn out this way.  It took FOREVER to make and there was a million little steps and details.  I mean, this is quiche right?  Quiche is supposed to be easy, not complicated.  I should make my easy Brocolli Quiche today just to prove how simple it should be.

Here's a summary of the number of steps involved.  Make your Pate Brise (luckily I already had one of the crusts ready in the fridge), roll it out, place in quiche dish (I didn't have a springform pan and I'm not even sure what that is anyway), prick with fork.  Place crust in freezer for 30 minutes - don't ask me why.

While crust is in freezer, cook 8 slices of bacon (this was almost the whole pack of the thick sliced bacon I had), save some of the drippings, drain bacon on papertowl and break into pieces.  Take pie crust out of freezer and bake 20 minutes with parchment on top (waiting) and a pie weight or dried beans, then remove those and bake for another 20 minutes (waiting).  Let cool completely (more waiting).

Cook onion in a little bit of the bacon grease.  Mix eggs, maple syrup (yup, it tasted gross with the eggs too), spices, and water, add onion.  Pour into cooled pie shell, add half the bacon, bake 20 minutes, add other half of bacon then cook 20 more minutes.  I'm exhausted just typing out the steps.

Once I poured my egg mixture into the prepared pie crust, the crust began to float!  I'm not kidding you.  I'm thinking to myself, after all that work I hope this is supposed to happen.  When the quiche was done it had some egg in the bottom, then a layer of crust, then the egg and bacon on top... strange, eh?  Not the mention, the crust was practically burned after all the uncessary steps and fooling around with it.

This is what we had for supper last night and everyone said they liked it - huh?  I think maybe they were afraid to tell me they didn't after they saw the mood I was in after making it.  The maple syrup was too sweet and didn't "go" with the eggs, although the thyme with the bacon flavouring was a good mix.  I think my family only liked it because it was stuffed with bacon which is one of their favourite foods.

So, this is going into my "Recipe Bombs - Don't Make These!" file.  Sorry Martha.

Enjoy!


from the book "Grimm's Fairytales"
by Jakob and Wilhelm Grimm
Illustrated by Leonard Weisgard
Junior Deluxe Editions, Garden City, New York
Nelson Doubleday, Inc.
story "Clever Else"