but I am fan of quiche in general. Maple and bacon can also do no wrong in my book.
I started making this much later than I should have, but I put the oven on convection and we were able to eat dinnerbefore it was time to go to bed:) First up was the pate brisee. This made a lot of pie crust. In fact, it uses twice as much butter and almost twice as much flour as my usual recipe for pate brisee. I’m not sure why Martha wanted the crust so thick and so big. You make the crust and then bake it separately. Then you cook bacon, and cook some onion in a little bacon grease, adding maple syrup. That all gets mixed with egg, cream and thyme and goes into the pie shell.
I thought it was very good. Mr. MarthaAndMe thought it had too strong of a maple flavor. I also thought it seemed very rich – it’s mostly egg, cream and bacon! I’m used to quiche that has vegetables in it, so this was a heavier version. It looked pretty with the bacon sprinkled on top.