Rooted in our Texas heritage, this savory rustic quiche pairs artisanal pastry with the rich depth of pasture-raised eggs and our own smoked bacon. It offers a hearty, comforting experience whether enjoyed hot from the oven or during a relaxed midday feast in the country air.
Ingredients
Handmade Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 8 tbsp cold butter
- 3–4 tbsp ice water
Filling
- 6 slices Jam N The Ham bacon
- 1 small onion
- 4 large eggs
- 1 cup milk
- 1/2 tsp salt
- pepper
- paprika
- 1 cup cheese
- fresh garden herbs
Kitchen Instructions
- Prepare the Pastry. Whisk flour and salt. Incorporate cold butter until crumbly. Mix in ice water, form a disk, and chill for 30 minutes before rolling.
- Blind Bake. Roll dough into a 9-inch dish. Line with parchment and weights. Bake at 375°F for 15 minutes, then 5 minutes without weights until golden.
- Sauté Aromatics. Crisp the chopped bacon in a skillet. Remove most fat, then soften onions in the remaining tablespoon until translucent and fragrant.
- Fill and Bake. Whisk eggs, milk, and spices. Layer bacon, onions, cheese, and herbs in the crust. Pour custard over and bake at 350°F for 35 minutes.
- Rest and Enjoy. Allow the quiche to set for 15 minutes. Serve warm with citrusy greens or fresh seasonal fruit for a complete farm breakfast.
Buy The Cut
Shop our bacon — wood-smoked, from our own pigs.