Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 2 hours
  • Portion size 6 servings



On lightly floured work surface, roll out dough to 1/4-inch thickness; place in 10-inch pie plate. Cut off excess dough and fold edge inward. Using fork, prick bottom surface; refrigerate for 30 minutes.

Preheat oven to 400°F. Line pastry with foil and fill with pie weights or dry beans. Bake in bottom third of oven about 15 minutes. Gently remove foil and pie weights. Continue baking until crust is lightly browned, 5 to 7 minutes. Allow to cool on wire rack.

Meanwhile, in large skillet, cook bacon over medium-high heat until crispy, 4 to 5 minutes. Remove bacon from skillet; drain on paper towel-lined plate. Degrease skillet. Heat oil over medium-high heat. Add shallots and mushrooms and cook, stirring occasionally, until vegetables are golden brown, about 10 minutes. Stir in roasted red peppers and asparagus. Remove from heat; set aside.

Preheat oven to 375℉. In large bowl, whisk together eggs, cream and thyme. Season with salt and pepper. Sprinkle cooled crust with 1/2 cup cheese. Cover with reserved vegetable mixture and gently pour egg mixture over top. Sprinkle with bacon and remaining cheese. Bake in centre of oven until filling is golden and tip of knife inserted in centre of quiche comes out clean, about 40 minutes. Place quiche on wire rack and let cool for 10 minutes before serving. (Make-ahead: Can be covered and refrigerated for up to 2 days or stored in airtight container and frozen for up to 2 weeks. Thaw in refrigerator and reheat in oven at 350℉ for 20 minutes.)

Nutritional facts PER SERVING: about

  • Iron 3.7 mg
  • Fibre 4 g
  • Sodium 850 mg
  • Sugars 4 g
  • Protein 23 g
  • Calories 685
  • Total fat 43 g
  • Cholesterol 240 mg
  • Saturated fat 18 g
  • Total carbohydrate 52 g
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