I don't think I've ever made quiche before. Which is silly, as I love eggs and I love pie crust and I love quiche in general - I just never make it. I hosted a baby shower for a close friend a few weekends ago, and when I asked her what she was craving, she said, "Quiche - quiche, muffins, tea, and fruit." Since I'd never made quiche, I figured I'd start with a classic - quiche Lorraine! As far as recipes, I decided to go with this quiche Lorraine recipe from Simply Recipes - simple and elegant. The only caveat being that I don't cook with meat, and this recipe calls for bacon. THAT is how much I love my friend - I cooked and handled BACON! Even though I don't eat it, I'll be the first to admit that it smells ah-may-zing. And since I've eaten in the past I know how good it tastes - so cooking and smelling this bacon and then not even eating it - it was ROUGH. It's a testament to our 14 year friendship!
I used my favorite pie crust recipe from Mrs. Wheelbarrow. While the crust was good, it wasn't as brown as I would like - I like a really browned, flaky crust. So I'd blind bake this a bit longer - as long as you need to achieve a perfectly golden, browned crust (even before you pour the quiche filling in). You can always cover the crust if it begins to get too dark, but since you don't want to overbake the quiche once the egg mixture is in the crust, you do need to get the crust nice and golden before adding the filling. Just my $.02.
adapted from Simply Recipes
serves 8-10 as a side dish
- 1 recipe of your favorite pie dough (pâte brisée)
- 1/2 lb bacon
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 eggs
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 1 cup coarsely grated le gruyere cheese
- 1 heaping tsp chopped chives
- Roll out your pie dough and gently lay it in a deep 10-inch tart pan. Freeze for 30 minutes.
- Preheat your oven to 350 degrees. Line your pie crust with a double layer of aluminum foil and fill 2/3 of the way with pie weights (or dried beans, or pennies, or rice, etc.). Place your tart pan on a foil-lined baking sheet and bake for 20 minutes. Remove from oven and gently remove the foil and pie weights. Bake the uncovered crust for another 10-15 minutes, until nice and golden and lightly browned all over. Remove from oven and place on a cooling rack.
- Meanwhile, cook the bacon on the stove or in the microwave, rendering most of the fat, until the bacon is very crisp. Allow the bacon to drain on a paper-towel-lined plate for a while to drain off any excess fat. Cut into 1/4 inch pieces.
- Preheat oven to 350 degrees. In a large bowl, briskly whisk the eggs. Add the chives, nutmeg, salt, pepper, and chives and whisk a little more. Pour in the milk and cream and whisk vigorously, getting lots of air into the egg mixture.
- Layer the bacon and cheese in the bottom of the pie crust. Before you pour the egg mixture over the bacon and cheese, whisk it again. "Now whisk it! Whisk it good!" *sorry couldn't help myself* Get the egg mixture full of air and pour it over the bacon and cheese. Gently stir the mixture around with a spoon so the bacon and cheese are suspended in the egg mixture, and the chives look pretty on top.
- Put the quiche into the preheated oven (make SURE you put the quiche on a rimmed baking sheet if you're using one with a removable bottom - trust me on this one) and bake for 30-40 minutes, until the quiche is mostly set - when jiggled, it should move just a bit. Cool on a wire rack and serve warm or at room temperature.