📝 About This Recipe
Hailing from the French region of Alsace-Lorraine, this timeless classic is the gold standard of savory tarts. Our version features a buttery, shatteringly crisp Pâte Brisée crust filled with a silky, custard-like center, smoky slab bacon, and nutty Gruyère cheese. It is the quintessential comfort food, offering a sophisticated yet cozy transition from a long day to a relaxing evening meal.
🥗 Ingredients
The Buttery Crust (Pâte Brisée)
- 1 1/4 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 3-4 tablespoons Ice water (very cold)
- 1/2 teaspoon Kosher salt
The Savory Filling
- 6-8 ounces Thick-cut slab bacon (cut into 1/2-inch lardons)
- 2 pieces Shallots (finely minced)
- 1 1/2 cups Gruyère cheese (freshly grated)
The Silky Custard
- 4 Large eggs (at room temperature)
- 1 1/4 cups Heavy cream
- 1/2 cup Whole milk
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 pinch Cayenne pepper
- 1/4 teaspoon White pepper (ground)
- 1/2 teaspoon Sea salt (adjust based on saltiness of bacon)
Garnish
- 2 tablespoons Fresh chives (finely snipped)
👨🍳 Instructions
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1
Prepare the dough by pulsing flour and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse meal with some pea-sized lumps.
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2
Drizzle in ice water one tablespoon at a time, pulsing until the dough just begins to clump together. Do not overwork.
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3
Turn the dough onto plastic wrap, form into a flat disc, and refrigerate for at least 1 hour to allow the gluten to relax.
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4
Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a 12-inch circle and fit it into a 9-inch deep-dish tart pan or pie plate.
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5
Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes until the bottom is set.
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6
While the crust cools slightly, sauté the bacon lardons in a skillet over medium heat until crisp and golden brown (about 8-10 minutes).
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7
Remove bacon with a slotted spoon to drain on paper towels. Discard all but one tablespoon of fat from the skillet.
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8
Sauté the minced shallots in the remaining bacon fat for 2-3 minutes until translucent and soft, then set aside.
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9
In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, cayenne, white pepper, and salt until completely smooth and slightly aerated.
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10
Layer the cooked bacon, sautéed shallots, and 1 cup of the grated Gruyère in the bottom of the par-baked crust.
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11
Carefully pour the custard mixture over the fillings, filling to just below the rim. Sprinkle the remaining 1/2 cup of cheese on top.
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12
Bake at 375°F for 35-40 minutes. The quiche is done when the edges are set and slightly puffed, but the center still has a slight, gentle jiggle.
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13
Allow the quiche to rest for at least 15-20 minutes before slicing. This is crucial for the custard to fully set and for the flavors to meld.
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14
Garnish with fresh chives and serve warm or at room temperature.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure a flaky texture. Freshly grated nutmeg is the 'secret' ingredient that provides the authentic French flavor profile. Avoid over-baking; the quiche should wobble slightly in the middle when pulled from the oven to ensure a silky texture. If the crust edges brown too quickly, cover them with a ring of aluminum foil halfway through baking. For an even richer custard, you can substitute the milk for additional heavy cream.
🍽️ Serving Suggestions
Serve with a simple side of butter lettuce tossed in a sharp Dijon vinaigrette. A chilled glass of dry Riesling or a crisp Chardonnay cuts through the richness of the custard perfectly. For a true 'Breakfast-for-Dinner' experience, serve with a side of roasted vine tomatoes. A bowl of fresh seasonal berries or a light fruit salad makes a refreshing palate cleanser after the meal.