b"After the dough has rested, remove from the fridge and roll out the dough to about a -inch thick, 13-inch diameter circle. Gently press the dough into a 10 x 2-inch nonstick quiche pan with a removable bottom, pressing it into the fluting of the pan, being careful not to pull or tug at the dough. Trim the edges. Cover with plastic wrap and place in the fridge for 1 hour. Preheat the oven to 400F while your dough is chilling.Make the filling:While the dough is chilling, cook the bacon in a large skillet or pan on medium heat until crispy. Set aside to cool slightly, then dice the bacon into -inch cubes and set aside. Add 1 tablespoon of oil or butter to the same pan (may also use 1 tablespoon bacon grease), and cook the sliced onion over a medium-low heat until caramelized, stirring every minute or two to avoid burning, about 20 minutes. The onions will be dark in color and very fragrant. Set aside. In a medium bowl, whisk together the eggs, milk, and heavy cream. Add the salt, pepper, garlic and cayenne (if using). Fold in diced bacon and 1 cup (112 grams) of Gruyre cheese. Set aside.Bake the quiche:Remove the pastry-lined pan from the fridge. Cover the bottom of the dough with parchment and fill to the brim with pie weights (or you can use dry beans or sugar as pie weights). Par-bake the crust for 20 minutes, or until the crust appears set and is fragrant.** Once par-baked, remove the parchment and pie weights. Set aside to cool slightly, about 20 minutes. Reduce the oven temperature to 375F. Spread the caramelized onions evenly over the bottom of the slightly cooled crust. Pour in the filling mixture, and top evenly with the remainingcup of Gruyre cheese. Place the quiche on a baking sheet in case there is any leakage. Bake on the middle rack at 375F for 25-30 minutes, or until the crust is golden brown, the center looks set and a toothpick inserted in the center comes out clean. Allow the baked quiche to sit for 10 minutes before slicing and serving.*The dough can be made 1-2 days ahead. Wrap well in plastic wrap until ready to roll out and bake. You can also caramelize the onions and cook and chop the bacon 1-2 days ahead of time. Store in separate airtight containers in the fridge until you're ready for them. **Do not skip par-baking the crust. You will end up with a soggy, wet crust if you skip this step! To store, place quiche slices in an airtight container in the fridge for 3-5 days. To freeze, wrap quiche slices well in plastic wrap and store inside a zip top bag or an airtight container for up to a month.EASTER EGG BREADTheRecipeCritic.com dixonazhomes.com623-810-1050Ingredients: 1/3 cup granulated sugar 1 packet active dry yeast Zest of 1 lemon DO YOU ENJOY1/2 teaspoon salt 3 to 3 1/2 cups All-Purpose flour 3/4 cups milk TELLING STORIES? 4 tablespoons unsalted butter cubed 2 eggs beaten 3 to 4 dyed eggs uncooked 1 egg yolk for egg wash Nonpareil sprinklesPreparation:In a large bowl, combine the sugar, yeast, lemon zest, salt and 3 cups of flour. In a saucepan, or in the microwave, gently heat the milk and butter to about 115. Add the milk to the dry ingredients. Use a mixer fitted with the paddle attachment to beat on medium speed foris always looking for experienced writers to 2-3 minutes. Add in the beaten eggs and mix on medium-high for 2 minutes, being sure toshare stories about Arizonas equine, farming scrape down the sides and bottom of the bowl as needed. If the dough is still very sticky, add the remainingcup of flour. The dough should be soft and only slightly sticky. & ranching lifestyle and the Old West.Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Alternatively, you can use the dough hook attachment and knead on low speed for 6-8 minutes. Shape the dough into a round ball and place in a large, greased bowl, turning the dough in it to coat the dough in grease. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size. While the dough is rising, dye 3-4 uncooked eggs your chosen colors. Let dry completely. No need to hard boil the eggs, they will cook as the bread bakes.Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Divide the dough into thirds and roll each portion out into a 24-inch rope. Place the ropes of dough on a parchment lined baking sheet and braid in a traditional 3-strand braid. Form a circle with the braided dough and pinch the ends together. Very lightly coat the colored eggs with oil and arrange them on top of the braid. Dont press the eggs into the dough too much as they will sink and settle some as the bread bakes.Cover the dough with a clean kitchen towel and let rise in a warm spot for at least 30 minutes, or until doubled in size. Meanwhile, preheat the oven to 375. Make the egg wash by mixing 1 egg yolk with 2 tablespoons of water. When it has finished rising, brush the dough with the egg wash and sprinkle with rainbow nonpareil sprinkles, if desired. AvoidSUBMIT SAMPLES TO:getting the egg wash on the colored eggs. Bake for 25 minutes until the crust is a deep golden brown. The internal temp should be 190. Let cool on a cooling rack before serving. ArizonaRealCountryMagazine@gmail.comArizonaRealCountry.com April 2023 37"