FREEDOM A LA CART, Bacon, Scallion and Cheddar Quiche
In the summer of 2020, Sophisticated Living Columbus endeavored to support some of our favorite fine dining establishments by publishing a special section that included recipes for their signature dishes. This recipe was included in that feature. Click here for more recipes, and please - support the capital city's vibrant food scene.
Freedom a la Cart is a nonprofit catering company with offices and a production kitchen on Arlington Center Boulevard that employs human trafficking survivors. To keep serving our community during the outbreak, Freedom a la Cart established “Nourish our Community,” a program that allowed individuals/organizations to purchase tasty simplified sack lunches to hand out to the community. In early 2021, Freedom is expected to open their flagship cafe on Spring Street downtown.
To learn more or to donate to Freedom's mission, visit freedomalacart.org/donate-now.
9" Bacon, Scallion and Cheddar Quiche
PIE DOUGH All Purpose Flour - 1 cup
Sugar - 1/2 tsp Salt - 1/8 tsp Butter (cold) - 4 oz Cold Water - 3 tbsp
FILLING Cooked Bacon - 5 Slices
Scallions, diced - 3 Cheddar Cheese, grated - 1 Cup
Eggs - 5 Heavy Cream - 16 oz Salt - 1/2 tsp
Place flour, sugar, salt in a large bowl. Cut cold butter into small cubes and add to the bowl and coat with the flour. Break the butter up with your fingertips till butter is pea size. Add cold water till the dough comes together.
Chill dough for 30 minutes
After the dough is chilled, dust your work surface and dough with flour. Take a rolling pin and roll dough out into a round circle about 1/4" thick and 13" circle. Place the round pie dough into a 9" dish. Press pie dough into the pan making sure the dough is fairly even all around. Cut any excess with scissors or a knife. Take a fork and press down on the edge of the dough all the way around. Chill dough for another 30 minutes.
Preheat the oven to 350 degrees.
For the filling - whisk your eggs and heavy cream together. Place cooked bacon, scallions and cheddar cheese in the pie crust and sprinkle the salt on top. Pour mixture over the top of the filling. Back on the bottom rack for 45 minutes - 1 hour (until the filling is firm to touch)!