CLASSIC BACON AND EGG QUICHE

Classic Bacon and Egg Quiche image

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.

Provided by David Tanis

Categories breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 0 grams