A classic French delight that combines rich, creamy custard with smoky bacon in a buttery, flaky crust. Originating from the Lorraine region of France, this savory tart is perfect for breakfast, brunch, or even dinner, offering a comforting balance of textures and flavors.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 3-4 tablespoons cold water
For the Filling:
- 6 slices bacon, cooked and crumbled
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 4 large eggs
- 1 1/2 cups heavy cream (or half-and-half)
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions:
1. Prepare the Crust: In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add cold water gradually until the dough holds together. Roll it out and press into a 9-inch pie pan. Chill for 30 minutes.
2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for 5 more minutes.
3. Prepare the Filling: In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
4. Assemble the Quiche: Spread the cooked bacon and shredded cheese over the baked crust. Pour the egg mixture on top.
5. Bake: Bake for 30-35 minutes, or until the filling is set and golden on top.
6. Serve: Let it cool slightly before slicing. Enjoy warm or at room temperature.
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