Deep-Dish Sun-Dried Tomato and Artichoke Quiche W-Bacon

May 09, 2023May 9, 20230 1
Deep-Dish Sun-Dried Tomato and Artichoke Quiche W-Bacon for a hearty brunch
in Breakfast/Brunch

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/4 all-purpose flour
1 1/4 cups white wheat flour
5 tablespoons cold butter , diced
4 tablespoons lard
water ( as needed )
9 eggs
2/3 cup low-fat ricotta
1/4 cup parmesan cheese
1/3 cup cheddar cheese
1/4 cup chopped sun-dried tomato , juices reserved
1 tablespoon Dijon mustard
1/2 - 1 cup chopped cooked artichoke heart
1 slice swiss cheese , shredded or 1/4 cup shredded swiss cheese
1 tablespoon melted butter
2 1/2 cups milk
2 2 tablespoons onion powder or 2 tablespoons paprika
5 teaspoons garlic powder
3 teaspoons thyme
1 -2 1 -2 teaspoon white pepper or 1 -2 teaspoon coriander
2 2 teaspoons salt or 2 teaspoons pepper
1/3 cup shredded cheddar cheese
8 ounces crumbled cooked bacon

Nutrision Information

Servings Per Recipe
8
Calories
789
Sugar
3g
Fat
62g
Deep-Dish Sun-Dried Tomato and Artichoke Quiche W-Bacon is a flavorful and hearty brunch option perfect for entertaining guests or a lazy Sunday morning. The mixture of savory bacon, rich artichoke hearts, and tangy sun-dried tomatoes make for a delicious combination. The quiche filling is baked in a homemade crust that is both tender and flaky, providing a perfect base for the savory filling. This quiche is also a great make-ahead option, allowing for a stress-free brunch experience. Serve with a side salad or fresh fruit for a complete meal.

Instructions

1.In a large bowl, combine all-purpose flour, white wheat flour, butter, lard, and water to form a dough, and chill for at least 30 minutes.
2.Preheat the oven to 350 degrees and roll out the dough. Place the dough into a deep dish pie pan or tart pan.
3.In a separate bowl, mix together eggs, low-fat ricotta, parmesan cheese, cheddar cheese, sun-dried tomato and its juices, Dijon mustard, and cooked artichoke heart. Add in Swiss cheese and melted butter, and pour the mixture into the pie crust.
4.Mix 2 1/2 cups milk, onion powder or paprika, garlic powder, thyme, white pepper or coriander, salt or pepper, shredded cheddar cheese, and crumbled cooked bacon together in a bowl and pour over the quiche filling.
5.Bake for 50-60 minutes until the filling is set and the crust is golden brown.

PROS

This quiche is a great make-ahead dish and perfect for feeding a crowd.

The combination of sun-dried tomatoes, artichokes, and bacon makes for a flavorful and hearty brunch option.

The high protein and low carb content make this dish filling and suitable for those on a low-carb or keto diet.

CONS

This dish is high in fat and calories.

The time-consuming preparation and cooking process can be daunting for some.

This dish may not be suitable for those with lactose-intolerance or milk allergies.

HEALTH & BENEFITS

The ingredients in this quiche are high in protein and essential vitamins and minerals like vitamin C, vitamin K, and iron.
Artichokes and sun-dried tomatoes are loaded with antioxidants, which can help reduce inflammation in the body.
Eggs are a great source of choline, which is essential for brain function and development.

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