Bacon and Gouda Quiche
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Aged Gouda has a nutty sherry flavour that marries well with bacon. Look for the cheese in the supermarket's deli section.
This recipe makes 8 servings
Bacon and Gouda Quiche
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
|---|---|
| Per serving: | - |
| cal | 287 |
| pro | 10 g |
| total fat | 20 g |
| sat. fat | 9 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 126 mg |
| sodium | 391 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 10% |
| vit A | 16% |
| vit C | 33% |
| folate | 25% |
Ingredients
-
Single-Crust All-Purpose Pastry recipe
Filling:
4 strips thick-cut bacon, chopped
1 tbsp vegetable oil
6 shallots, quartered
2 cloves garlic, minced
1/4 tsp dried thyme
1/4 tsp pepper
1 pinch salt
1/2 cup roasted red peppers, chopped
2 tbsp fresh chives, chopped
3/4 cup aged Gouda cheese, shredded
3 eggs
3/4 cup milk
Preparation:
On lightly floured surface, roll out pastry to scant oe-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Trim edge to leave 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.
Filling: In large skillet, sauté bacon over medium-high heat until crisp, about 5 minutes. With slotted spoon, transfer to paper towel. Drain fat from pan.
Heat oil in pan over medium heat; fry shallots, garlic, thyme, pepper and salt until shallots are softened, about 10 minutes. Transfer to bowl and let cool. Add bacon, red pepper and chives to bowl.
Sprinkle 1/2 cup (125 mL) of the cheese over pastry shell. Spread bacon mixture over top. In bowl, whisk eggs with milk; pour over bacon mixture. Sprinkle with remaining cheese.
Bake in centre of 375°F (190°C) oven until tip of knife inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. (Make-ahead: Refrigerate quiche until cold. Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw before reheating in 350°F (180°C) oven for 20 minutes.)
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.
Filling: In large skillet, sauté bacon over medium-high heat until crisp, about 5 minutes. With slotted spoon, transfer to paper towel. Drain fat from pan.
Heat oil in pan over medium heat; fry shallots, garlic, thyme, pepper and salt until shallots are softened, about 10 minutes. Transfer to bowl and let cool. Add bacon, red pepper and chives to bowl.
Sprinkle 1/2 cup (125 mL) of the cheese over pastry shell. Spread bacon mixture over top. In bowl, whisk eggs with milk; pour over bacon mixture. Sprinkle with remaining cheese.
Bake in centre of 375°F (190°C) oven until tip of knife inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. (Make-ahead: Refrigerate quiche until cold. Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw before reheating in 350°F (180°C) oven for 20 minutes.)
Source: Canadian Living Special Issue: Holiday Baking 2006
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