I used the bacon fat to make that crust. I didn’t just use three tablespoons of bacon fat. I used the whole half a cup (about half a cup) to make the pie crust of this quiche. The bacon fat was leftover from the quiche-no-crust that I made the day before. It was lovely fat without any yucky chunks…so why not make some crust and see what happens? I had never made an all bacon fat crust before but it worked out just fine. The dough was softer than when using butter and it rolled out nicely without tearing. The final result was just a hint of bacon taste to the crust and superb flakiness.

The innards of my quiche are a variation of the basic quiche lorraine recipe found in my Betty Crocker cookbook. I can tell I have used this page often because it is sticky with a rip on the page. Instead of 4 eggs I used 5 (fresh eggs from a neighbor down the road). Instead of 2 cups of heavy cream I used one, since it was all I had, and topped off shy of 2 cups with milk. Of course, the best part is the bacon, 8 crispy slices, and cheese (some Swiss and some cheddar). These items I piled in the bacon fat crust shell, covered them with egg/milk mixture and baked according to Betty’s directions along with temperature adjustments for my 1969 Frigidaire Flair.

The quiche turned out tasty, inside and out. Now I have another approximate half a cup of bacon fat that is a lovely light yellow sitting on my counter.  I ask my self:  how many times will I make a crust with this fat until I decide to take a break? Is it like when you get the friendship bread starter? Will it go on and on?

Recipe:  Quiche With 100% Bacon Fat Crust

• Crust for 9 or 1o inch pie plate, whichever you prefer
• Use ONLY bacon fat when making the crust (I used about 1/2 cup bacon fat, flour, salt and 2 Tbsp ice water for 10 inch crust recipe)
• 5 eggs slightly beaten
• slightly less than 2 cups milk/cream (whatever you have…but cream is best)
• a bit of salt, a bit of pepper and a bit of cayenne (or whatever spices you prefer)
• 8 slices cooked and crumbled bacon (save the grease for your next crust)
• Cut up Swiss and cheddar cheese (or whatever you have) I used 3 sliced Swiss cut up and 3 slices cheddar cut up.

Once the crust is made and ready to be filled in the pie plate add Swiss cheese slices first, then bacon, then cheddar cheese slices. Then add egg/milk/spice mixture. Bake at 425 for 15 minutes, then reduce heat to 300 for 30 minutes. Cover the crust to keep from burning. Cool for 10 minutes and then eat it up.