Name: Bacon and Scallion Quiche
Prep time: 45 min
Total time: 360 min
Ingredients: 1.75 cups all-purpose flour, plus more for dusting; 1 teaspoon coarse salt; 1 stick cold unsalted butter, cut into pieces; 1 large egg, plus 1 large egg yolk; 3 tablespoons ice water; 6 large eggs; 1.5 cups heavy cream; 1.5 cups whole milk; 1.5 teaspoons coarse salt; 0.5 teaspoon freshly ground pepper; 3 thinly sliced scallions (if making 2 quiches, double amounts); 4 slices crumbled cooked bacon (if making 2 quiches, double amounts)

Bacon and Scallion Quiche

5.0

(2)

1 Review

Martha Stewart Editors

Updated on October 25, 2019

Prep Time:

45 mins

Total Time:

6 hrs

Servings:

This easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates. It's a classic main dish that's light enough for lunch or brunch.

Ingredients

Crust

1 ¾ cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water

Basic Filling

6 large eggs
1 ½ cups heavy cream
1 ½ cups whole milk
1 ½ teaspoons coarse salt
½ teaspoon freshly ground pepper

Topping

3 thinly sliced scallions (if making 2 quiches, double amounts)
4 slices crumbled cooked bacon (if making 2 quiches, double amounts)

Directions

Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.

Romulo Yanes