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

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“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.”
2hrs 6mins
1 quiche

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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