A perfect quiche is a thing of beauty. A crisp, buttery crust filled with a creamy, savory custard, smoky bacon, and nutty Gruyère. It’s perfect for brunch, lunch, or a light dinner with a simple green salad. The secret is to blind-bake the crust to prevent a soggy bottom and to use just the right ratio of cream to eggs.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hour | 45 min | 2+ hours | 6-8 | Intermediate |
Grab These
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tbsp ice water
- For the filling:
- 6 oz bacon, chopped
- 1 cup Gruyère cheese, grated
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/4 tsp nutmeg
- Salt and white pepper
Let’s Make It
Start with the crust. Pulse the flour and salt in a food processor. Add the cold butter and pulse until it looks like coarse meal. Drizzle in ice water, 1 tbsp at a time, pulsing until the dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
Roll out the dough and fit it into a 9-inch tart pan. Prick the bottom with a fork, line with parchment and pie weights, and blind-bake at 375°F (190°C) for 15 minutes. Remove weights and bake for 5 more minutes until light golden.
Cook the bacon until crispy. Drain and scatter it over the bottom of the baked crust. Sprinkle the grated Gruyère over the bacon.
In a bowl, whisk the eggs, cream, nutmeg, salt, and white pepper until smooth and homogenous. Pour this custard over the bacon and cheese.
Bake at 375°F (190°C) for 30-35 minutes, until the custard is set but still has a slight jiggle in the center. Let it cool for at least 20 minutes before slicing.
My Two Cents
- Calories: About 450 per slice
- Storage: Excellent at room temp, or in the fridge for 3 days. Reheats well.
- Swaps: Add some sautéed leeks or onions for a little sweetness.
- Pro-Tip: The key to a flaky crust is keeping everything cold. I even put my flour in the freezer for 15 minutes before I start.
You Asked, I’m Answering
Q: Can I use milk instead of cream?
A: You can, but the quiche won’t be as rich or creamy. For the best texture, cream is a must.
Q: Why did my crust shrink?
A: You may have overworked the dough or not chilled it enough before baking. Let it rest in the pan in the fridge for 15 minutes before blind-baking.