Description
Creamy bacon and cheese quiche delivers classic French comfort on a flaky pastry base. Rich flavors blend perfectly, promising a delightful meal that satisfies lovers of savory breakfast and brunch classics.
Ingredients
Scale
- 4 large eggs
- 1 cup shredded cheese (cheddar, Swiss, or Gruyere)
- 6 slices bacon, cooked and crumbled
- 1 ½ cups half-and-half (or equal parts milk and cream)
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 34 tbsps (approximately 2 cups + 2 tablespoons) ice water
- ½ tsp salt (for crust)
- ½ tsp salt (for seasoning)
- ¼ tsp ground nutmeg (optional)
- ¼ tsp black pepper
- 2 tbsps chopped fresh parsley or chives (optional, for garnish)
Instructions
- Pastry Creation: Blend flour and salt in a mixing bowl. Cut chilled butter into the mixture until it resembles coarse crumbs. Gradually add ice water, kneading until the dough forms a cohesive ball.
- Dough Preparation: Flatten the dough into a disk, wrap in plastic, and refrigerate for 30 minutes. Roll out on a floured surface and carefully transfer to a 9-inch pie dish, trimming excess edges with precision.
- Crust Fortification: Preheat oven to 375F. Line the crust with parchment paper, fill with ceramic beads or dried beans. Bake for 10 minutes, remove weights, then continue baking for 5 more minutes until golden brown.
- Filling Composition: Whisk eggs, half-and-half, and seasonings until smooth and fully integrated. Evenly distribute crispy bacon pieces and shredded cheese across the pre-baked crust.
- Final Assembly: Pour the egg mixture over the cheese and bacon, using a fork to ensure even distribution. Ensure ingredients are well-dispersed throughout the quiche.
- Baking Transformation: Slide the quiche into the preheated oven, baking for 35-40 minutes. Look for a set center and a rich golden-brown surface indicating perfect doneness.
- Serving Presentation: Remove from oven and let rest briefly. Optional: Sprinkle with fresh herbs. Slice and serve, showcasing the quiche’s delectable layers and harmonious flavors.
Notes
- Chill Dough Strategically: Refrigerate pastry dough for at least 30 minutes to prevent shrinkage and ensure a flaky, tender crust during baking.
- Blind Bake Precisely: Pre-baking the crust prevents soggy bottoms and creates a crisp foundation that supports the rich egg custard.
- Balance Egg Mixture Carefully: Whisk eggs and cream thoroughly to create a smooth, uniform custard that sets evenly without becoming rubbery.
- Customize Flavor Combinations: Experiment with different cheese types, meats, or vegetable additions to personalize the quiche while maintaining the core technique.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 420
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 150 mg