Real men DO eat quiche. Especially when it’s loaded with bacon, sweet Italian sausage, cheddar cheese and caramelized onions. Perfect for Father’s Day breakfast (lunch and dinner)!
I have forever been annoyed by the saying “Real men don’t eat quiche”. Really?? You mean real men don’t like buttery pastry; rich, eggy custard; gooey cheese and pretty much any meat or veggie topping under the sun? Well then I guess I’ve spent my entire life surrounded by a bunch of Ken dolls, because all the guys I know have devoured every quiche I’ve ever made, rarely leaving a slice to spare.
Quiche has long been a favorite mine both to make and to eat. I love the versatility of the ingredients, the convenient make-ahead aspect and that it’s pretty much a one pot (well, one pie dish) meal. I’m a crust girl through and through so I really recommend making your own versus using store-bought. I know it can be daunting, but the end result is a buttery, flaky crust that shatters so beautifully when you pull your fork through it. And it’s so much easier than you think. My go-to recipe is Dorie Greenspan’s Good For Almost Everything Pie Dough because it is reliable, simple and oh so good.
When it comes to the filling, it’s really about finding a great custard base (milk/cream + eggs) and then having some fun with the other ingredients. You can go all veggies, add in a mix of cheeses or in today’s case, skip the veggies in favor of hearty, savory meats. After all, this is going to be a real man’s quiche, ready to grace the table for Father’s Day breakfast.
Quiche may seem an odd choice to serve for Father’s Day because of the silly stigma it’s carried over the years, but I promise you that this will win the hearts of all of the dads in your life. See to me, Father’s Day is about celebrating real men; the dads that mentor, nurture and teach their children and grandchildren about responsibility, accountability and respect. The men that demonstrate to their children that life is not about labels, but about actions. That it’s what’s inside that matters and the importance of staying true to yourself.
For Father’s Day this year I’ll be treating the dads in my life to this real man quiche packed full of bacon, sausage, sharp cheddar cheese and sweet, caramelized onions. Because they understand that some silly saying means nothing compared to digging in and making up their own minds. I can think of no better way to say Happy Father’s Day than with a slice of this buttery, cheesy goodness. So go grab your rolling pin and some eggs and whip up your own quiche to celebrate all the real men and special dads in your own life. Happy Father’s Day!
- Buttery Pie Crust
- 1½ cups all purpose flour
- 1 Tbsp sugar
- ¾ tsp kosher salt
- 4 oz 1 stick unsalted butter, very cold
- 1 Tbsp shortening very cold
- ¼ cup ice water
- Real Man Quiche
- 5 slices bacon
- 3 links of sweet Italian sausage
- 1 Tbsp extra virgin olive oil
- 1 large onion thinly sliced
- 2 garlic cloves minced
- 6 eggs
- 1 1/2 cups half n half
- ¼ tsp freshly ground nutmeg
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup sharp cheddar cheese grated
- * 1 9-inch pie plate or fluted tart pan with a removable bottom
Pie Crust: Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.
Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
Make the quiche:Preheat the oven to 375 degrees.
Lightly dust the dough with flour and roll between two sheets of wax paper into roughly a 12 inch round.
Lay the crust in the pie plate and crimp the edges. Prick the crust with a fork and place in the freezer until well chilled, 15-20 mins.
Line the bottom of the crust with parchment paper and fill with pie weights or dried beans and bake until pale golden, about 20 mins.
Carefully remove the weights and parchment and let cool.
While the crust is baking, cook the bacon until crispy. Drain,crumble and set aside.
Remove the sausage from the casings, crumble and cook over medium/high heat until browned. Drain on a paper towel lined plate.
Heat the olive oil in a medium skillet over medium/high heat. Add the onion and cook until deep golden brown, about 20 mins.
Add the garlic and continue to cook 2 minutes more. Remove from the heart and let the onion and garlic cool to room temperature.
In a medium bowl whisk together the eggs, half n half, nutmeg, salt and pepper.
Layer the bacon, sausage, onion/garlic/cheese in the bottom of the pie shell. Pour the egg mixture over the top.
Bake until custard is set, about 40 mins. Allow to cool for about 5 minutes before serving.