📝 About This Recipe
Hailing from the French region of Alsace-Lorraine, this quintessential savory pie is the gold standard of comfort food. It features a buttery, shatteringly crisp shortcrust pastry filled with a luxurious, velvety custard, smoky lardon-style bacon, and a hint of nutty Gruyère. Whether served for a sophisticated brunch or a cozy bistro-style dinner, its timeless elegance lies in the perfect balance of rich cream and salty, savory pork.
🥗 Ingredients
The Buttery Shortcrust (Pâte Brisée)
- 1 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold, cut into small cubes)
- 1/2 teaspoon Salt
- 3-4 tablespoons Ice water (very cold)
The Savory Filling
- 6-8 ounces Thick-cut bacon or Pancetta (sliced into 1/2-inch lardons)
- 2 large 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
- 1/8 teaspoon Ground nutmeg (freshly grated is best)
- 1/2 teaspoon Kosher salt (adjust based on saltiness of bacon)
- 1/4 teaspoon White pepper (for a clean look and subtle heat)
- 2 tablespoons Fresh chives (finely snipped for garnish)
👨🍳 Instructions
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1
In a food processor or large bowl, pulse/mix flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in ice water one tablespoon at a time, mixing until the dough just begins to come together. Shape into a flat disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.
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3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and gently press it into a 9-inch tart pan or pie dish.
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4
Trim the edges, line the dough with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and bake for another 5-8 minutes until the bottom is dry and lightly golden.
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5
While the crust bakes, place bacon lardons in a cold skillet over medium heat. Cook until crisp and golden brown, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels.
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6
Discard all but 1 tablespoon of bacon fat from the skillet. Add the minced shallots and sauté until translucent and soft, about 3 minutes. Set aside.
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7
In a medium bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and white pepper until completely smooth and slightly aerated.
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8
Spread the cooked bacon and sautéed shallots evenly over the bottom of the par-baked crust. Sprinkle the grated Gruyère over the top.
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9
Carefully pour the custard mixture over the fillings. Use a fork to gently move ingredients around so the custard settles into all the nooks.
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10
Place the quiche on a baking sheet to catch any spills. Bake at 375°F (190°C) for 30-35 minutes, or until the edges are set and puffed, but the center still has a slight, uniform jiggle when nudged.
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11
Remove from the oven and allow the quiche to rest for at least 15-20 minutes. This is crucial for the custard to set properly for clean slicing.
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12
Garnish with fresh chives, slice into wedges, 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. Blind baking the crust is non-negotiable; it prevents the dreaded 'soggy bottom' from the liquid custard. For the silkiest texture, do not overbake; the quiche should still have a slight wobble in the center when you pull it out. Freshly grated Gruyère melts much better than pre-shredded varieties which are coated in starch. If the edges of the crust brown too quickly, cover them with a pie shield or strips of aluminum foil.
🍽️ Serving Suggestions
Serve with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. A chilled glass of dry white wine, like an Alsatian Riesling or Pinot Grigio, pairs beautifully. Accompany with a side of roasted cherry tomatoes or fresh asparagus for a pop of color. For a classic French brunch, serve alongside a bowl of fresh seasonal berries and café au lait.