🔕 🔔

My Basket ()

All questions

Quiche Help - Fully Cooked Duck Bacon?

I am making a quiche lorraine (Emeril's recipe) but using fully cooked duck bacon. Should I still fry up the bacon, or would it be better (less grease in the quiche) to not fry it up?

Furthermore, if anyone has any tips for freezing the quiche (wrap in parchment, etc.), I would be most grateful! Thank you!

asked by Farrah about 1 year ago
2 answers 906 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Is the bacon already nice and crunchy and the fat is rendered? If so, add is. If not, I would render the bacon in a separate pan first, drain off the fat once it's done, and pat the bacon dry with a paper towel before adding it to the quiche.

You can also keep the fat you've rendered and use it to fry potatoes in.

F8bcab55 ddd5 4fea b957 f93cfd2a9ccd  dsc02631
Leith Devine

Leith is a trusted home cook.

added about 1 year ago

I've used it before and it fries up well, but it cooks faster. Watch it so it's heated but not dried out. The amount of fat can vary...if there's too much, dry it on a paper towel.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.