Classic Bacon and Egg Quiche

Name: Classic Bacon and Egg Quiche
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: french
Ingredients: Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan; 3 large eggs; 3/4 cup crème fraîche; 1/2 cup milk; 1/2 teaspoon kosher salt; Black pepper, to taste; About 1/8 teaspoon grated nutmeg; Pinch cayenne; 1/4 pound thick-cut bacon, sliced into 1/4-inch lardons; 2 ounces grated Gruyère, optional

By David Tanis

Total Time: About 1 hour, with pre-made dough
Rating: 5(453)
Comments: Read comments

This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.

Featured in: Quiche Goes on a Diet and Relearns French

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Ingredients

Yield:4 to 6 servings

Short-crust dough (see recipe), rolled and chilled in a 9½-inch tart pan
3large eggs
¾cup crème fraîche
½cup milk
½teaspoon kosher salt
Black pepper, to taste
About ⅛ teaspoon grated nutmeg
Pinch cayenne
¼pound thick-cut bacon, sliced into ¼-inch lardons
2ounces grated Gruyère, optional

Ingredient Substitution Guide

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Preparation

Step 1
Bake chilled dough in a 9½-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
Step 2
Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
Step 3
Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
Step 4
Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Ratings

5 out of 5

453 user ratings

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Comments

Sandy7 years ago

I make the quiche with heavy cream rather than crème fraiche and milk and cook the bacon to a crisp stage. For cocktails, I often press uncooked pie dough into small cupcake pans and add the rest of the ingredients to each "well." They puff up, looking and tasting great. They can be frozen after baking.

Pierre7 years ago

Cooked this twice. Perfect. And I am French so I know a little bit about quiche lorraine.

pam7 years ago

I use ham instead of bacon, when I have it left over. And I use half an onion sauted in butter, and 3 or 4 ounces of gruyere cheese, all sprinkled over the partially baked crust before the custard mix is poured in Be sure to spray the quiche dish before putting down the dough. the creme fraiche and milk make this really creamy and light, better than heavy cream.

Lisa H3 months ago

A little too salty for me. Maybe my bacon was really salty. Used the crust in link. Perfection! Rested dough overnight. Patient in the rollout. Crispy laminated edges. Highlight of the quiche!

SR7 months ago

In small town Texas, we get Mexican cream in our grocery store.

dhwsmith8 months ago

Brushed the prebaked pastry with mustard. Mixed the liquid in the pan the bacon was cooked in after I drained the fat.

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