Quiche is easy to make and pleases just about everyone. It's great during the holidays when you need to feed a lot of people for brunch or lunch. Also, you can use up left overs in the fridge and mix them in with the filling. For example, sometimes I make the filling out of wild mushrooms and spinach or smoked salmon instead of the bacon for quiche lorraine. I've even seen quiches in paris with broccoli and sliced potatoes.
200g flour/ 1 1/4 cup flour
100g butter/ 1/2 cup butter
pinch of salt
1-2 Tbsps water as needed
150ml cream/ 1 cup cream
180g/ 3/4 cup thick bacon, rashers, or lardons
150g/ 2/3 cup gruyere cheese diced or shredded
salt & pepper to taste
pinch of nutmeg
1. Mix dry ingredients in a bowl and cut in butter until mixture resembles sand
2. Add egg and water and mix until just incorporated
3. Form a ball with dough and "fraser" crush dough with palm of hand against counter to incorporate all butter.
4. Chill for 15 minutes or up to one day.
5. Roll dough out to fit desired tart pan and prick with tines of fork.
6. Fill to the top with baking beans or beads to prevent shrinking (it will shrink considerably otherwise)
7. Blind bake for 5-10 minutes until golden brown at 160C/ 325F.
1. Whisk eggs, cream, nutmeg together
2. Fry bacon in a saute pan until cooked and then drain excess fat off in a sieve.
3. Brush pie crust with mustard
4. Fill crust in a single layer with bacon and then add cheese to cover
5. Pour egg/cream mixture over the bacon and cheese and fill to 1/4 inch of the top of the crust. If necessary make more egg/milk mixture to cover.
6. Bake at 180C/350F for first 10 minutes then reduce to 160C/325F and bake until center barely jiggles and the egg filling is set, about 15-25 minutes more depending on pan size.
7. Let cool slightly before serving to help the egg filling properly set
Note: If adding other filling make sure that they are cooked and drained of any liquid before adding to the cream/egg mixture. Also if the egg/cream mixture does not fill the tart pan to a 1/4" of the top of the crust then whip up another egg and some extra milk and add.