Description
A classic French savory pie filled with a rich custard, bacon, and cheese.
Ingredients
Scale
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets shortcrust pastry, thawed
- 1 prepared pie shell, fridge or frozen
- 1 tbsp (15g) butter, for greasing
- 1 garlic clove, minced
- 1/2 onion (~1/2 cup), finely chopped
- 200g (6.5 oz) bacon, cut into small strips (1.5 x 0.5cm / 2/3 x 1/5)
- 4 eggs (~55-65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream)
- Pinch of salt & pepper
- 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack)
- 50g (2 oz) bacon, chopped and cooked until golden (optional)
- Pinch of salt
- Pinch of pepper
Instructions
- Make the Crust: Start by rolling out your pastry dough. You want it thin enough to fit into your pie dish but not too thin that it tears easily. It should feel smooth and slightly pliable. Watch it closely; if it is too thick, the crust will not bake properly and could end up tough.
- Pre-Bake the Crust: Place your rolled dough into the pie dish and pre-bake it until lightly golden. This is key to avoiding a soggy base later. You will be able to tell it is ready when you start to see a bit of color, so monitor it closely.
- Cook the Bacon: Cook the bacon until it is crispy and fragrant, then let it cool. This adds a savory flavor to your quiche and creates a nice texture. Be careful not to burn it, or you may have a bitter taste that can overpower the dish.
- Whisk the Eggs: In a bowl, whisk together the eggs and heavy cream until smooth. As you mix, it should turn a nice, light yellow and become frothy.
- Add Cheese and Bacon: Fold in the cheese and crumbled bacon gently into the egg mixture. Mixing is crucial here to distribute the flavors throughout.
- Pour into the Crust: Carefully pour your filling into the pre-baked crust, filling just below the edge to avoid overflow.
- Bake and Check Doneness: Bake the quiche until set but still has a slight jiggle in the center. Avoid opening the oven too much to ensure it cooks evenly.
- Cool Before Slicing: Let the quiche cool slightly before cutting into it. This helps it hold its shape better when served.
Notes
- Storage Tips: Keep in the fridge for 3-4 days, reheating well.
- Expert Tips: Use homemade pastry for the best taste and texture; ensure the heavy cream is full-fat for the best results. If your quiche puffs up during baking, allow it to cool for a few minutes before slicing to avoid collapsing.
- Serving Suggestions: Pair with a fresh garden salad, serve alongside a fruit platter for dessert, or enjoy with a glass of sparkling wine.
- Recipe Variations: You can add sautéed spinach for extra nutrition, replace bacon with smoked salmon for a unique twist, or try different herbs like thyme or chives for flavor.
- Ingredient Notes: When using shortcrust pastry, ensure it is thawed and pliable to avoid tearing.
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg