Bacon And Cheese Quiche Tart
This savory Swiss cheese and bacon quiche is a classic dish perfect for brunch or a light dinner. A flaky and buttery crust holds a luscious filling of eggs, cream, and shredded cheese, speckled with crispy bacon pieces. The nutmeg adds a hint of warmth to each bite, making this quiche a comforting and satisfying meal. Enjoy a slice warm or at room temperature for a delightful dining experience.
— Constant Cookbook
Ingredients
- :
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into small pieces
- 3 tablespoons vegetable shortening, cold, cut into small pieces
- 3 to 4 tablespoons ice water
- :
- 4 ounces thick-sliced bacon, cooked and crumbled
- 3 eggs
- 1½ cups heavy cream
- 4 ounces Swiss cheese, shredded (about 1 cup shredded)
- Pinch nutmeg
- Salt and pepper
Instructions
- Make the Crust: Whisk together the flour and salt in a medium bowl. Cut the butter and the shortening into the flour mixture with a pastry blender until the mixture resembles coarse crumbs. Using a rubber spatula, stir in just enough water to bind. Gather into a ball, wrap in plastic wrap, and refrigerate at least 20 minutes.
- Preheat the oven to 375 degrees F.
- On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch tart pan. Gently fit the dough into the tart pan and trim any excess off the edge by rolling the rolling pin over top of the pan. Prick the bottom all over with a fork. Line with parchment paper and fill the tart pan with pie weights. Bake for 12 minutes. Remove the parchment paper and pie weights and continue baking until the crust is golden brown, 5 to 10 more minutes.
- Make the Filling: While the crust bakes prepare the filling. In a medium bowl, whisk together the eggs, heavy cream, Swiss cheese, nutmeg, salt, and pepper. When the crust comes out of the oven, immediately sprinkle the bacon over the bottom crust, and then slowly pour the egg mixture over the bacon to fill the crust. Bake until the quiche is puffed and brown, about 30 minutes. Serve warm or at room temperature. Cover leftovers and store in the refrigerator.
Cook Time
50M
Prep Time
PT45M
Yield
6 servings
Nutrition
- Calories: 639 kcal
- Carbohydrate Content: 22 g
- Protein Content: 14 g
- Fat Content: 54 g
- Saturated Fat Content: 29 g
- Cholesterol Content: 223 mg
- Sodium Content: 416 mg
- Serving Size: 1 serving
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