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Prep Time: 20 minutes
Cook Time: 45 minutes
You can substitute various vegetables for the bacon in the quiche filling, such as cooked small broccoli florets, sautéed sliced leeks or chopped cooked spinach. Use about 1 1/2 cups vegetables.
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- 1 disk flaky pastry dough, at cool room temperature
- 8 bacon slices, chopped
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 4 eggs
- 1 3/4 cups half-and-half or milk
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. salt
- Berry Galette >
Wine PairingThis pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.
Directions:Partially bake the pastry shell
Preheat an oven to 425°F.
On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and pinch to create a high edge on the rim of the dish. Using a fork, prick the bottom of the dough a few times. Freeze for 5 minutes.
Bake the pastry shell until lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375°F.
Prepare the filling
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain.
Sprinkle half of the cheese evenly over the partially baked pastry shell. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half, nutmeg and salt. Stir in the bacon and the remaining cheese. Pour the egg mixture into the pastry shell.
Bake the quiche
Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Cut the quiche into wedges and serve warm. Makes one 9-inch quiche.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).