Ingredients
Units
Scale
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 3-4 tbsp ice water
For the Filling:
- 200g (7 oz) bacon or lardons
- 2 shallots, thinly sliced
- 150g (5 oz) Gruyere cheese, grated
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Make the crust: Pulse flour and salt in a food processor. Add cold butter cubes and pulse until pea-sized. Add ice water 1 tablespoon at a time until dough holds together. Wrap and refrigerate 30 minutes.
- Roll out the dough and fit into a 23cm (9-inch) tart pan. Prick the base with a fork, line with parchment and pie weights, and blind bake at 200C (400F) for 10 minutes. Remove weights and bake 5 more minutes until lightly golden.
- Cook the bacon or lardons in a skillet until crispy. Add sliced shallots and cook until softened, about 3 minutes.
- Scatter bacon, shallots, and grated Gruyere in the pre-baked shell.
- Whisk together eggs, cream, milk, nutmeg, salt, and pepper. Pour over the filling.
- Bake at 165C (325F) for 40-45 minutes until edges are set and center has a slight wobble.
- Rest 15 minutes before slicing.
Notes
The quiche can be made a day ahead. Reheat covered with foil at 165C (325F) for 20 minutes. Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 55 minutes