Quiche
A savory French tart from Lorraine: a crisp pastry crust filled with egg and cream custard, bacon, and cheese, baked until set. Crisp outside, silky and custardy inside — a lovely brunch with a green salad.
Ingredients
- Pie crust · 9-inch, store-bought is fine1
- Bacon · diced150 g
- Onion · sliced, optional0.5
- Gruyere cheese · shredded, or Emmental1 cup
- Custard
- Eggs3
- Heavy cream · or half cream half milk1 cup
- Salt0.5 tsp
- Pepper · to taste
- Nutmeg · a pinch, optional
Steps
- ⏲ 10 min
Heat the oven to 190C/375F. Line a tart tin with the crust, prick the base with a fork, add pie weights, and blind-bake 10 minutes.
- ⏲ 5 min
Fry the bacon until the fat renders and it browns, then drain. (Cook the onion with it if using.)
- ⏲ 2 min
Whisk the eggs, cream, salt, pepper, and nutmeg together until smooth.
- ⏲ 2 min
Scatter the bacon and cheese over the blind-baked crust, then pour in the custard.
- ⏲ 33 min
Bake at 190C/375F until puffed, golden, and just slightly wobbly in the center, 30-35 minutes.
- ⏲ 10 min
Let it cool for about 10 minutes to set before slicing. Serve with a salad.
Tips & Variations
Variations
- Quiche Lorraine: The classic with just bacon (cheese-free original).
- Spinach quiche: Sauteed spinach and feta.
- Mushroom & onion: Sauteed mushrooms and caramelized onion.
- Crustless: Bake without the pastry for a lighter, gluten-free version.
Tips
- Blind-bake the crust so the bottom doesn't turn soggy.
- Aim for 3 eggs to 1 cup cream for a silky custard.
- Pull it out while the center is just wobbly — carryover heat finishes it.
- Always cool it briefly before slicing for clean cuts.
- Leaving a little bacon fat behind adds extra flavor.
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