Classic Quiche
This delicious quiche is a perfect combination of flaky pastry filled with savory bacon, creamy eggs, and cheese, all baked to golden perfection. With a hint of nutmeg, each bite is a delightful blend of flavors that will have you coming back for more. Enjoy this easy-to-make quiche for brunch, lunch, or a light dinner – it's a crowd-pleaser that's sure to impress!
— Constant Cookbook
Ingredients
- 1 flaky pastry dough disk (see related recipe at left), 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
Instructions
- <b>Partially bake the pastry shell</b>
- Preheat an oven to 425&#176;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&#176;F.
- <b>Prepare the filling</b>
- 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.
- <b>Bake the quiche</b>
- 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, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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