Bacon and Vegetable Quiche: A Rustic French Delight
Bacon and Vegetable Quiche: A Rustic French Delight
Mastering the Art of Bacon and Vegetable Quiche: A French Home-Style Classic
Indulge in the comforting flavors of a classic French quiche, featuring a delightful blend of savory bacon and fresh vegetables nestled in a rich, creamy custard. The hint of heavy cream lends a subtle richness, reminiscent of carbonara, offering a complex flavor profile that some may find elegantly savory and others delightfully decadent. Packed with a medley of vibrant vegetables, this Bacon and Vegetable Quiche strikes a beautiful balance. Elevate your home dining experience with this elegant yet approachable recipe.
For the Pastry Crust- 500g cake flour (or all-purpose flour)
- 250g cold butter, cut into small cubes
- 2g salt
- 6 tablespoons ice-cold water
For the Filling and Custard- 5 large eggs
- 300g heavy cream
- 300g bacon, diced
- 1 medium onion, finely chopped
- 1/2 head broccoli, cut into small florets
- 6 button mushrooms, thinly sliced
- Pinch of salt
- Pinch of black pepper
- 3-4 slices of cheese (e.g., Swiss, Cheddar)
- 300g shredded mozzarella or Gruyere cheese
- 5 large eggs
- 300g heavy cream
- 300g bacon, diced
- 1 medium onion, finely chopped
- 1/2 head broccoli, cut into small florets
- 6 button mushrooms, thinly sliced
- Pinch of salt
- Pinch of black pepper
- 3-4 slices of cheese (e.g., Swiss, Cheddar)
- 300g shredded mozzarella or Gruyere cheese
Cooking Instructions
Step 1
Prepare the Pastry Dough: In a large bowl, combine the flour and salt. Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures a flaky crust.
Step 2
Gradually add the ice-cold water, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling period is crucial for easy handling and a crisp crust.
Step 3
Sauté the Filling Ingredients: In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving a little rendered fat in the pan. Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes. Add the broccoli florets and sliced mushrooms, and cook for another 5-7 minutes until tender-crisp. Season lightly with salt and pepper. Drain any excess liquid from the vegetables.
Step 4
Prepare the Custard: In a separate bowl, whisk the 5 eggs until well beaten. Stir in the heavy cream (300g). Season with a pinch of salt and pepper to taste. This creamy mixture will bind the filling and create a rich, smooth texture.
Step 5
Assemble and Blind Bake the Crust: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Carefully line your quiche pan or tart tin with the dough, pressing it into the sides. Trim any excess dough. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes until the crust is lightly golden. This is called blind baking and prevents a soggy bottom.
Step 6
Fill the Quiche: Evenly spread the sautéed vegetables and crispy bacon over the bottom of the partially baked crust. Arrange the slices of cheese over the vegetable mixture. Pour the prepared egg and cream custard mixture over the filling, ensuring it fills the gaps. Top generously with the shredded mozzarella or Gruyere cheese. This recipe yields enough filling for approximately 7-8 standard quiches.
Step 7
Bake the Quiche: Reduce oven temperature to 180°C (350°F) if you increased it for blind baking, or maintain it. Bake for 20-30 minutes, or until the custard is set and the top is golden brown and bubbly. Check for doneness by gently shaking the pan; the center should be firm but slightly jiggly.
Step 8
Serve and Enjoy: Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the custard to fully set. The creator notes that adding Parmesan cheese on top made it a bit too rich for their personal taste and plans to try a version with milk and eggs instead of cream for a lighter, more palate-friendly option for Korean tastes. Feel free to adjust the richness or ingredients to your preference!
