Bacon and Zucchini Quiche
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The Martha Stewart Show, September Summer 2007
- Yield Makes one 10-inch quiche
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Ingredients
- 6 tablespoons all-purpose flour, plus more for work surface
- 1/2 recipe Flaky Tart Dough
- 10 large eggs
- 2 cups creme fraiche
- 2 cups whole milk
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh thyme
- 5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
- 1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
- 1/2 cup gruyere
Directions
- On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
- Preheat oven to 375 degrees.
- Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
- Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
- Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
This was really good! However the filling is definitely for two quiche. I made one batch of the recipe as written (with the full tart dough recipe) and got two very full quiche. It was perfect cause I threw one in the freezer for later.
This was a very time consuming receipe and in the end not worth the effort. Bacon needs to be cooked--not explaining this is a huge oversight. I would say so should the zucchini. It is also not clear when the egg and creme fraiche should be combined? The ingredient amounts are enough for more than two quiches....some corrections need to be made.
This was a very time consuming receipe and in the end not worth the effort. Bacon needs to be cooked--not explaining this is a huge oversight. I would say so should the zucchini. It is also not clear when the egg and creme fraiche should be combined? The ingredient amounts are enough for more than two quiches....some corrections need to be made.
Great receipe with modifications: cook bacon first! I added sliced mushrooms which I cooked w the bacon. Only use 6 eggs and half the liquid (I used half and half). Added a touch of nutmeg. Was perfect! The eggs and milk/cream are way over!
I made this for supper tonight and everyone raved about it. I did make some changes based on what I had on hand. I used Pepperidge Farm Puff Pastry as the crust- rolled it out a bit, put it in cast iron skillet, chilled it, added weights & pre-baked. Also, added a tiny minced shallot, a bit of Parmesan along with the Gruyere & cayenne pepper. I baked the bacon in the oven before adding it to quiche. I had all other ingredients & followed instructions.
I am at our country house for the summer and they never heard of creme fraiche. What can I use to substitute.
I have to ask, shouldn't the bacon be cooked first - and 10 eggs does seem excessive. But I look forward to trying this!
Should the bacon not be browned prior to adding to the custard filling?
Allen, good tip. I use that technique with anything that could be watery in a recipe: tomatoes, cucumber, eggplant, squash,.... It's especially useful when making cucumber salad so it's not drowning in liquid.
I left a comment under the first recipe. I pressed the zucchini between paper towels but Allen's idea sounds equally as good. It is important to watch the video for the incorporation of flour/egg. II covered w/parchment and filled to top with RICE. The crust did not shrink any. 'll always use 10x2 pan - taste is better, image impressive. I didn't have much left over, poured it in another small pan w/o crust. I will make this again and again.
For the comment on zuchinni holding water, a trick is to sprinkle half a teaspoon of salt on the sliced zuchinni. Let it rest in a strainer, in a bowl for 10 to 15 minutes, and quite a bit of water is drawn out into the ball. Then i take the zuchinni and squeeze whatever water is left. Less water, better taste.
I made it and it was the best filling I eat. Everybody love it!
We made this for New Years Eve this year. I, too, had enough filling to make to quiches. Be careful with the zuchinni which can hold a lot of water - better to add less, than more.
The filling is actually enough for two quiches. If you check Elizabeth Pruiet's book Tartine, you can see this.