Name: Bacon and Gruyere Quiche (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 cups All-purpose flour; 1/2 tsp Salt; 1/2 cup Cold unsalted butter-cut into cubes; 4-6 tbsp Ice water; 6 slices Bacon-diced; 1/2 cup Gruyere cheese-shredded; 1/4 cup Heavy cream; 3 Large eggs; 1/4 tsp Nutmeg

Recipe tier

Crust
1 1/4 cups 156 g All-purpose flour
1/2 tsp 2.5 mL Salt
1/2 cup 113 g Cold unsalted butter-cut into cubes
4-6 tbsp 60-90 mL Ice water
Filling
6 slices 85 g Bacon-diced
1/2 cup 57 g Gruyere cheese-shredded
1/4 cup 60 mL Heavy cream
3 3 Large eggs
1/4 tsp 1.25 mL Nutmeg
Salt and pepper To taste

Equipment

9-inch pie plate
Large bowl
Pastry blender or food processor
Rolling pin
Skillet
Whisk

Instructions

🎙️ Cook with voice coach

Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch pie plate. Crimp the edges.
Blind bake the crust for 15 minutes. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans.
Prepare the Filling: In a skillet, cook the bacon until crispy. Drain off excess grease.
In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
Sprinkle the cooked bacon and Gruyere cheese evenly over the pre-baked crust.
Pour the egg mixture over the bacon and cheese.
Bake for 30-35 minutes, or until the quiche is set and golden brown. Let cool slightly before serving.