Classic Bacon and Egg Quiche

Classic Bacon and Egg Quiche

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.

Ingredients

  • Short-crust dough

    rolled and chilled in a 9 1/2-inch tart pan, <a href="http://cooking.nytimes.com/recipes/12884-basic-short-crust-pastry" target="_blank">see recipe</a>

  • 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

Directions

  1. 1

    Bake 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.

  2. 2

    Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.

  3. 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.

  4. 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.

Classic Bacon and Egg Quiche

Classic Bacon and Egg Quiche

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About this Recipe

Craving a timeless brunch staple that tastes as elegant as it looks? This Classic Bacon and Egg Quiche delivers a creamy, unctuous experience straight from the heart of French tradition. You'll love how easily this classic comes together, promising a gourmet touch to any meal.

What makes this particular quiche stand out is its commitment to the Alsatian style, baked in a specific 9 1/2-inch fluted French tart pan with a removable bottom. This thoughtful design ensures a perfectly shallow, rich quiche that stands only one inch high. The relatively short baking time, a direct benefit of this pan choice, helps achieve that distinctively creamy, melt-in-your-mouth texture, setting it apart from deeper, often drier versions.

Prepare for a delightful symphony of savory flavors with every bite. You'll savor the smoky notes of the thick-cut bacon, sliced into generous lardons, perfectly complemented by the rich, custardy filling. This luscious filling is made with fresh eggs, indulgent crème fraîche, and milk, creating an incredibly smooth interior. A subtle whisper of grated nutmeg and a pinch of cayenne add delightful depth, while the tender short-crust dough provides the ideal flaky contrast.

While fantastic as is, this Classic Bacon and Egg Quiche offers a simple variation to customize. You can enhance its richness and introduce a nutty, complex flavor by including the optional grated Gruyère cheese. For a simpler, more traditional Alsatian rendition, simply omit the cheese entirely.

This elegant quiche is perfect for a leisurely brunch, a sophisticated light lunch, or even an elevated breakfast. Serve it warm, perhaps alongside a crisp green salad for a complete and satisfying meal that feels effortlessly gourmet.

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