Gruyère and Bacon Quiche
Gruyère and Bacon Quiche
Photography by Jodi Pudge

Gruyère and Bacon Quiche

Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: January 2012

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 3 hours 15 minutes
  • Portion size 8

Ingredients

  • 8 8slices bacon, chopped
  • 4 4eggeggs
  • 1 cup 1cupmilk
  • 1 cup 1cup10% cream
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 cup 1cupshredded Gruyère cheese or Swiss cheese
  • 2 2green oniongreen onions, sliced

Pastry:

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupcold butter, cubed
  • 1/4 cup 1/4cuplard, cubed
  • 1 1egg yolkegg yolks
  • 1 tsp 1tspvinegar or lemon juice
  • Ice water
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Click here to watch our how-to video, where our food director Annabelle Waugh walks you through this entire recipe.

Pastry:
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate until chilled, at least 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate or quiche dish. Trim edge to leave 1-inch (2.5 cm) overhang; fold under pastry rim and flute edge. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil to cover completely; fill with pie weights or dried beans. Bake in bottom third of 400ºF (200ºC) oven for 20 minutes. Remove weights and foil. Bake until light golden, 10 to 15 minutes. Let cool on rack.

Meanwhile, in small skillet, cook bacon over medium-high heat until browned and crisp, 6 to 8 minutes. Drain off fat.

Meanwhile, in bowl, whisk together eggs, milk, cream, salt and pepper.

Sprinkle cheese, bacon and green onions into pie shell; pour egg mixture over top. Bake in 375ºF (190ºC) oven until filling is set and knife inserted in centre comes out clean, 55 to 60 minutes, covering pastry rim with foil if browning too much. Let cool in pan on rack for 10 minutes before serving.

Nutritional Information Per serving: about

cal 356 pro 14g total fat 25g sat. fat 12g
carb 19g dietary fibre 1g sugar 2g chol 168mg
sodium 348mg potassium 199mg

% RDI:

calcium 21 iron 11 vit A 17 vit C 2
folate 28
All rights reserved. Transcontinental Media G.P. © 2014