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

Name: Deep-Dish Sun-Dried Tomato and Artichoke Quiche W/Bacon
Prep time: 30 min
Cook time: 1 h 36 min
Total time: 2 h 6 min
Yield: 1 quiche, 6 serving(s)
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 tablespoons onion powder or 2 tablespoons paprika; 5 teaspoons garlic powder; 3 teaspoons thyme; 1 -2 teaspoon white pepper or 1 -2 teaspoon coriander; 2 teaspoons salt or 2 teaspoons pepper; 1/3 cup shredded cheddar cheese; 8 ounces crumbled cooked bacon

Submitted by BachFromTheDead

"This is a Quiche of my own invention using sun-dried tomatoes, artichokes, and bacon! fluffy, airy, savory and delicious! Note: this makes 1 large deep-dish quiche, but you can divide it into 2 smaller quiches if you like."

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Ready In:: 2hrs 6mins
Ingredients:: 22
Yields:: 1 quiche
Serves:: 6

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

directions

For the Crust: Combine flour and salt. Rub in butter and lard with fingertips untilwell-incorporated. Add water as neccesary until a consistent dough forms. Chill for 30 minutes.
Roll out dough to 1/4 inch thick and press into a lg., buttered, springform pan (or 2 pie tins). Prick the bottom of the pie crust to prevent bubbles and weigh down the center with pie weights or pennies. Bake at 400 degrees F for 12 minutes or until crust is slightly darker. Remove and set aside.
For The Filling/Assembly: whip all of the filling (cheeses, excluding second 1/3 Celsius cheddar, eggs, spices, veggies,milk, sauces) ingredients together until well incorporated. Pour into crust. Top the quiche with bacon crumbles and cheddar. Bake at 425 degrees F for 60-78 minutes(cut time in half if doing 2 separate pies); or until no longer jiggly and golden. Serve.