75 minutes
A sophisticated and delicious quiche with a perfect pie crust, Gruyère cheese, bacon, and a rich custard base.
Pie Crust, rolled out
each
Egg White, from large egg
each
Gruyère Cheese, grated
tablespoons
Bacon, cut into ½-inch pieces
0.25 strips
each
cups
Nutmeg, freshly grated
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
Unsalted Butter, cut into cubes
tablespoons
1. Pre-bake the Crust
Preheat your oven to 375°F. Roll out your pie crust and gently press it into a pie pan. Line the crust with foil and fill it with pie weights, rice, or beans. Bake the crust for 20 minutes. Remove the weights and foil, then bake for an additional 5-7 minutes until the crust begins to dry out.
2. Seal the Crust
Brush the warm crust with a large egg white to create a seal that prevents sogginess. Sprinkle grated Gruyère cheese over the crust, and return it to the oven for 10-13 minutes, until the cheese melts and the crust becomes lightly browned.
3. Cook the Bacon
Cook bacon strips that have been cut into ½-inch pieces until they are lightly browned but not crispy, about 7-10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat.
4. Prepare the Custard
In a mixing bowl, whisk together eggs, heavy cream, freshly grated nutmeg, kosher salt, and freshly ground black pepper to form the custard base of your quiche.
5. Assemble and Bake the Quiche
Sprinkle the cooked bacon evenly over the prepared crust. Pour the egg and cream mixture over the bacon. Dot the top with cubes of unsalted butter. Bake for 25-35 minutes, until the quiche puffs slightly and turns golden. The middle should be almost set.
Make your own pastry for better texture and flavor control. A pâte brisée or pâte sucrée are excellent choices for a flaky crust with cold butter incorporated by hand.
The quiche should be set around the edges but slightly jiggly in the center when done, as carryover cooking will finish the setting process.
Prevent a soggy crust by blind baking with pie weights or dried beans, ensuring a crisp bottom for your custard filling.
Sauté aromatics like onions, leeks, or garlic before adding to the quiche to develop deeper flavors and prevent excess moisture.
Aim for 1 cup of cream to 2 whole eggs for the custard. Substitute half of the cream with milk for a lighter version if desired.
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