Recently, I whipped up a delicious brunch that included this uh-may-zing quiche filled with smokey bacon, delicious gruyere cheese and a hint of sweetness from the shallots. Served it alongside a fresh green salad and lots of fruit — it was a pretty epic meal. If you’re a lover of quiche, you gotta give this recipe a try.
This quiche is a spin on the classic Quiche Lorraine. I added a few more things to it, so it’s no longer a typical Quiche Lorraine, but still damn good. It turned out to be beautifully tender, with the perfect texture and richness. The milk and heavy cream combination truly makes it great. You could use just milk, or milk + half & half, but I cannot promise you’d get the same texture or outcome as the milk + heavy cream duo. The crust was flaky, buttery and extremely easy to make. When I made this quiche, I had to use a Pyrex pie dish without the lip/edge, so my dough sank a little Dah well, it still turned out great. I made my pie dough a day ahead, but you can make it the day of — just give it some time to chill in the fridge and tighten up a bit before you roll it out.
As far as the bacon goes, depending on how thick, wide or long your bacon slices are, you may wanna use your best judgement as far as quantity goes. Too much bacon and it will turn out very salty. I used six slices of bacon that was pretty wide and hefty, but not exactly “thick-cut”. It gave me the perfect amount of saltiness, but had I used just two more slices, it would have been too salty. I will give you a bit of leeway with the bacon measurement in the recipe below. At the same time, too much cheese can make it too salty too — so tread carefully guys. You can always add salt but you can’t take it away.
Pie dough flour mixture should be crumbly like coarse cornmeal, like this.
Transfer the mixture to a bowl and add the water.
Gently fold and press the flour with a rubber spatula until it comes together like this.
Form and shape into a disc and refrigerate for at least a half hour.
Roll your dough out…
Snip it, shape it, tuck it, flute it.
All ready for the freezer and refrigerator.
chopped shallots…about 6 tablespoons
sautee the shallots until they’re this color
I don’t have fancy pie weights, so I used cheap beans in a foil sling like so. Worked fine, but because my pie dish doesn’t have a lip, it will always sink a little
Here’s the custard. Yum.
Layer the bottom w/ the cheese
Then the bacon, shallot + garlic, parsley and then finally pour the custard over all of it — gently.
Time to bake!
Sweet Jesus, this was so good. So so soooo good. I’m looking for the nearest excuse to make this again…and again and again.
pie dough from CI
- 1 1/4 cups all-purpose flour, plus more for rolling out the dough
- 1/2 tbsp table salt
- 1 tbsp granulated sugar
- 4 tbsp cold unsalted butter, cut into 1/4-inch pieces
- 3 tbsp vegetable shortening
- 4 - 5 tbsp ice water
- 6 to 8 slices of bacon cut into 1/2-inch pieces (about 8 ounces)
- 6 tbsp shallots, chopped (from about 4 shallots)
- 1 small clove garlic, finely chopped
- 1/2 cup Gruyère cheese, shredded (about 4 ounces)
- 2 tbsp fresh parsley, chopped
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 tsp table salt
- 1/2 tsp ground white or black pepper
- Pinch of cayenne pepper
- Pinch of fresh grated nutmeg
1. Pulse flour, salt, and sugar in food processor workbowl fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat with flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 4 tablespoons ice water over mixture. With blade of rubber spatula, using folding motion to mix. Press down on mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape dough into ball, squeezing two or three times with hands until cohesive, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes if dough has chilled for 30 minutes or 20 minutes if it has chilled overnight. (The dough should be pliable. Use your hands to squeeze the dough; if you can squeeze it without applying too much pressure, it is ready to roll.) Roll dough on lightly floured work surface or between two sheets plastic wrap to a 12-inch disk about 1/8-inch thick. Fold dough in quarters, then place dough point in center of pie pan. Unfold dough. Alternatively, roll dough in 2-gallon zipper-lock bag to a 12-inch disk about 1/8-inch thick. Cut away top of bag. Grasping bottom, flip dough into pie pan and peel off bag bottom.
4. Working around circumference of pan, press dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand . Trim edge to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is about 1/4-inch beyond pan lip; flute dough in your own fashion. For quiche or tart pans, lift the edge of the dough, allowing the extra dough to flop over the sides. Then run the rolling pin over the top of the pan to remove excess dough. Next use your forefinger and thumb, press the dough evenly up the sides from the bottom to increase the height of the rim. Refrigerate pie shell for 40 minutes and then freeze for 20 minutes.
5. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights (or died beans) over foil. Bake, leaving foil and weights in place, until dough dries out, about 17 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. For partially baked crust, continue baking until lightly golden brown, about 9 minutes more; for fully baked crust, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool.
1. Adjust oven rack to center position and heat oven to 375 degrees. Fry bacon in skillet over medium heat until crisp and brown, about 5 to 7 minutes. Transfer with slotted spoon to paper towel-lined plate. In the same skillet you used to fry the bacon, sautee the chopped shallots in 1 tablespoon of the left-over bacon fat over medium heat until softened and lightly golden brown. Add the finely chopped garlic to the shallots for the last 30 seconds of cooking time. Transfer to a small bowl. Meanwhile, whisk all remaining ingredients except cheese, and fresh parsley in medium bowl.
2. Spread cheese, sauteed shallots, garlic, bacon, and chopped parsley evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.
The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn.