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Maple-Bacon Quiche

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The balance of sweet and savory in this quiche comes from sauteed onion that is deglazed with maple syrup. You can make the quiche ahead of time, and refrigerate it overnight; reheat it just before serving.

  • Servings: 10

Photography: James Merrell

Source: Martha Stewart Living, February 2008

Ingredients

  • All-purpose flour, for dusting
  • Pate Brisee for Maple-Bacon Quiche
  • 8 strips bacon (about 6 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, halved and thinly sliced (1 cup)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon water
  • 3 large eggs
  • 1 cup heavy cream
  • 2 teaspoons chopped fresh thyme leaves
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. On a lightly floured surface, roll pate brisee to 1/4 inch thick. Cut out a 14-inch round. Press dough into bottom and up sides of a 10-inch springform pan, then fold sides of dough down to create a 2-inch-high border. Prick bottom several times with a fork. Freeze 30 minutes.

  2. Preheat oven to 425 degrees. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans. Bake until edges are just firm, about 20 minutes. Remove weights and parchment, return to oven, and bake until lightly golden, about 20 minutes more. Let cool completely on a wire rack.

  3. Reduce oven to 375 degrees. Place bacon in a single layer in a large skillet. Cook over medium heat, flipping once, until crisp, about 10 minutes. Drain on paper towels, and let cool slightly. Break into 1/2-inch pieces. Pour off drippings, reserving 1 tablespoon in skillet.

  4. Add oil to remaining 1 tablespoon drippings in skillet, and heat over medium heat. Add onion, and cook until translucent, about 4 minutes. Add maple syrup and water, and cook, stirring and scraping bottom of skillet, for 1 minute. Remove from heat. Let cool slightly.

  5. Whisk together eggs, cream, thyme, salt, and pepper. Whisk in onion mixture. Pour into cooled tart shell. Scatter half the bacon over top.

  6. Bake quiche until edges of egg mixture are just set, about 15 minutes. Scatter remaining bacon over top, and bake until puffed and golden brown, about 20 minutes more. Let cool for at least 30 minutes. Serve warm or at room temperature.

Cook's Notes

Cooled quiche can be covered loosely, first with parchment paper and then with foil, and refrigerated for up to 1 day; reheat, covered, in a 300 degree oven for about 45 minutes.

Reviews Add a comment

  • megansmaking
    20 JUL, 2012
    I have made several quiches from Martha Stewart, and this is by far the most memorable. The onions deglazed in the maple syrup was phenomenal. Absolutely delicious. As I recall, I followed the recipe exactly and would not change a thing. Though, I used store bought pie crust from Trader Joe's and it was still GREAT. Sweet and savory with the bacon! Yum!
    Reply
  • AngelaPorow
    29 SEP, 2010
    love this... this was my first quiche and there were no left overs :)
    Reply
  • earthlover
    10 JUN, 2009
    My partner told me this was the best quiche he'd ever had. :) We altered the recipe slightly: Instead of pork bacon, we used turkey, and because it's not as salty, I would recommend decreasing the maple syrup slightly to balance the sweet-salty flavors. Instead of cream, I used half-and-half and added an extra egg. FYI the quantities in this recipe are more suitable for a tart shell than a pie shell, as we used a 10" pyrex pie pan and there could have been quite a bit more quiche filling to top
    Reply
  • NickiMomofTwo
    20 FEB, 2009
    I am going to make this for a shower and I was wondering if you could place it in the muffin tins like several of the other quiches had been made. This makes it easier for entertaining. Just a thought!!
    Reply
  • adozeneggs
    27 JUL, 2008
    I made this and the texture was amazing. I did alter slightly, but nowhere near as much as cknight421. I doubled the recipe and used 2 tart pans and a pie plate, I would have used two 10 inch springforms, but I don't own 2. I also halved the cream and used whole milk for the dairy. Really good combination of savory and sweet, really nice custardy texture. There are NO leftovers!! I'd definitely make this again, and again, and again.
    Reply
  • MS112611425
    27 FEB, 2008
    When I read the comment below from cknight421 I just shook my head. I don't doubt that her quiche tasted good, but it certainly had nothing in common with the original recipe. I followed the recipe above and it was superb. One of my guests said "This is the best quiche I ever had and I used to live in France!" I took that as a huge compliment. Depending on your oven, the crust might need less time. My first one was on the edge of very dark brown.
    Reply
  • cknight421
    24 FEB, 2008
    I used pre-made pie crust. To prepare the crust, I lined it with foil, and filled it with rice. It came out beautiful. I used sausage instead, and added arugula to the onion. I made the heavy cream, and the syrup with vanilla ext. The recipe doesn't use cheese, so at the end I took mozz, asiago, cottage cheese, bread, and chopped in Cusinart, and mixed it in. Than towards the end topped with cheese. Came out less firm than hoped but it looked beautiful and my husband enjoyed it.
    Reply