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Bacon-Cheese Quiche

    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
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    This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won�t get soggy. Our favorite pie dough recipe is Basic Pie Crust.
    Everyday Food, December 2011
    • Prep Time 30 minutes
    • Total Time 1 1/2 hours
    • Yield Serves 8
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    Ingredients

    • All-purpose flour, for rolling
    • 1 homemade or store-bought single-crust pie dough
    • 1 tablespoon unsalted butter
    • 2 cups medium diced yellow onion (from 1 large onion)
    • Coarse salt and ground pepper
    • 6 large eggs
    • 3/4 cup heavy cream
    • 3/4 pound bacon, cooked and crumbled
    • 1 cup shredded Gruyere cheese (4 ounces)

    Directions

    1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

    2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

    Cook's Note

    To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

    Recipe Reviews

    • tarheel84
      17 Feb, 2012

      This is a wonderful quiche. There has enough cheese and bacon to make a meal out of it. It was easy to make and was quick. The recipe called for Gruyere cheese but I substituted Swiss cheese to save some money. I will definitely make this again.

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