QUICHE LORRAINE WITH GOLDFISH® CRACKER CRUST

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This quiche’s crust is made of Goldfish® crackers (you know, the little fish you can’t stop eating once you’ve opened the box—especially the extra cheesy kind) and it’s a must-try. There I was, trying to create a savoury version of graham cracker pie crust, and IT WORKED, deliciously, haha! Both sweet and salty, it will definitely change your idea of the traditional quiche Lorraine.

Not so keen on giving the cracker crust a shot? You can use regular crust instead. I’ll forgive you.

Particularities

ServesServes 6
Prep time15 min
Cook time55 min
Timeout-

FreezingFreezes well

Ingredients

For the quiche

1 onion, chopped
4 slices bacon, minced
6 eggs
1 cup 35% cream
1 cup Gruyere cheese, grated
2 teaspoons Dijon mustard
Salt and pepper, to taste

For the crust

2 cups Goldfish® crackers
1/4 cup flour
3 tablespoons brown sugar
2 tablespoons water
1/2 cup butter, melted

Steps

Preheat the oven to 350˚F.
Powder the crackers in a food processor. Add the remaining crust ingredients, then pulse to mix well.
Press the mixture into a pie dish. Bake for 15 minutes.
In a frying pan, cook the onion and bacon. Drain and transfer to a bowl. Let cool for 5 minutes, then add the remaining quiche ingredients. Mix well and pour over crust.
Bake for 40 minutes.