Classic Bacon and Egg Quiche

5.0(499)

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.

by David Tanis

Open original recipe

FrenchBreakfast, Dinner, Main Course

Servings

(4–6)

Total time

Calories / serving

317 kcal

Ingredients (10)

serves

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
3 large eggsegg
3/4 cup crème fraîche
1/2 cup milkmilk
1/2 teaspoon kosher saltsalt
Black pepper, to tastepepper
About 1/8 teaspoon grated nutmegnutmeg
Pinch cayennecayenne
1/4 pound thick-cut bacon, sliced into 1/4-inch lardonsbacon
2 ounces grated Gruyère, optional

Instructions (4 steps)

01Bake chilled dough in a 9 1/2-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
02Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
03Put 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.
04

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.