In the Bender Kitchen: Bacon & Chile Quiche + Mimosas!

 

 

(WTNH) – Kelsey Banfield discusses her new book THE FAMILY CALENDAR COOKBOOK: From Birthdays to Bake Sales, Good Food to Carry You Through the Year.

Organized by season, these are the go-to recipes when the ultimate goal is to make something everyone loves!

 

In the Bender Kitchen, Kelsey will be making a spring brunch featuring her Bacon & Chile Quiche, her Pomegranate Mimosa and a side salad with balsamic dressing.


 

 

Bacon & Chile Quiche

Makes 1 (9-inch) Pie

FOR THE CRUST

4 ounces (1 stick) cold unsalted butter, cut into small pieces

1 ½ cups unbleached all-purpose flour, plus more for rolling

Pinch of kosher salt

¼ cup ice water

FOR THE FILLING

8 strips bacon, cooked and roughly chopped

 

1 (4-ounce) can diced green chiles

 

4 scallions, coarsely chopped (white and green parts)

 

1 ½ cups shredded sharp Cheddar cheese

 

1/2 cup shredded Monterey Jack cheese

 

1 ¼ cups whole milk

 

4 large eggs

 

½ teaspoon kosher salt

 

½ teaspoon freshly cracked black pepper

1 teaspoon chopped chives

  1. To make the crust: Combine the butter, flour, salt, and ice water in the bowl of a food processor and give it a few quick pulses until a crumbly dough forms. Scoop out the mixture and place it on a lightly floured surface. Gather the dough in your hands and knead it a few times to form it into a tight ball. Flour a rolling pin and roll it into a circle 12 inches in diameter.
  2. Press the dough into a 9-inch pie plate and use kitchen scissors to trim any excess off the sides. Use your fingers or fork tines to make a decora­tive pattern or crimp around the edge. Prick the crust all over with the fork tines. Cover the dish with plastic wrap and chill it for 1 hour in the refrigerator.
  3. Preheat the oven to 375°F. Line the bottom and side of the chilled crust with parchment paper and fill it with pie weights or dried beans, then bake it for 15 minutes, or until lightly golden.
  4. Once the crust has baked, remove the weights. Increase the oven temperature to 400°F.
  5. To make the filling: Sprinkle the bacon, pep­pers, and scallions over the bottom of the warm crust. Combine the cheeses and sprinkle them evenly over the top of the bacon mixture.
  6. In a large bowl, beat together the milk, eggs, salt, and pepper until fully combined. Pour the egg mixture over the cheeses. Sprinkle the chopped chives on top.
  7. Bake the quiche for 42 to 45 minutes, or until the top is set and a knife inserted into the center comes out clean. Remove the quiche from the oven and allow it to cool slightly. Cut into wedges and serve warm.

Note: To transport this quiche, allow it to cool completely after baking. Then cover it with plastic wrap and then a layer of aluminum foil. Refrigerate it if you are not going to serve it right away. To reheat: Heat the oven to 350°F. Remove the plastic wrap and recover the quiche with the aluminum foil. Place the quiche in the oven and allow it to warm for 5 to 10 minutes, or until heated through.

 


 

Pomegranate Mimosas

MAKES 4 MIMOSAS

8 ounces chilled pomegranate juice

1 (750 ml) bottle dry Champagne

2 ounces Triple Sec

 

  1. Fill each champagne flute one-third full with the pomegranate juice. Then top with enough Champagne to fill the rest of the flute almost to the rim. Top each flute with a splash of Triple Sec and serve.

 

www.thenaptimechef.com

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