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A classic, savory custard tart with a flaky, buttery crust, filled with crispy bacon, nutty Gruyère cheese, and rich eggs and cream. The perfect centerpiece for any brunch, lunch, or light dinner.
Make the pastry crust: In a bowl, whisk together the all-purpose flour and 1/2 tsp salt. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork it. Form the dough into a flat disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
Blind bake the crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes. Remove the parchment and weights, then bake for another 5-7 minutes, until the crust is pale golden. Set aside to cool slightly. Reduce oven temperature to 375°F (190°C).
Prepare the filling: While the crust bakes, cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Once cool, crumble it. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the chopped shallots and cook over medium heat until softened and fragrant, about 3-4 minutes.
Assemble and bake the quiche: Sprinkle the shredded Gruyère cheese evenly over the bottom of the pre-baked crust. Top with the crumbled bacon and cooked shallots. In a separate bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, black pepper, and nutmeg until smooth. Carefully pour the egg mixture over the ingredients in the pie crust. Bake at 375°F (190°C) for 35-45 minutes, or until the center is just set (it should have a slight jiggle). The internal temperature should be around 170°F (77°C). Let the quiche cool on a wire rack for at least 15 minutes before slicing and serving. This allows the custard to set fully.
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A classic, savory custard tart with a flaky, buttery crust, filled with crispy bacon, nutty Gruyère cheese, and rich eggs and cream. The perfect centerpiece for any brunch, lunch, or light dinner.
This american recipe takes 100 minutes to prepare and yields 8 servings. At 480.28 calories per serving with 11.84g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Omit the bacon. Instead, sauté 1 cup of sliced mushrooms and 1 cup of spinach (squeezed dry) in butter and add them to the filling.
Use a store-bought refrigerated pie crust to save time. Follow the package instructions for pre-baking before adding the filling.
Replace heavy cream with half-and-half or whole milk, and use turkey bacon instead of pork. Add 1 cup of steamed broccoli florets for extra nutrients.
For a crustless quiche, grease the pie dish well and pour the filling directly inside. Bake for 30-35 minutes or until set.