Ingredients with Measurements:
- 1 pre-made pie crust
- 6 slices of bacon, chopped
- 1 cup of pearl onions, peeled
- 4 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of grated Gruyere cheese
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pie weights or dried beans
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights and bake for another 5 minutes until the crust is lightly golden.
5. In a skillet, cook the chopped bacon until crispy. Remove from the pan and set aside.
6. In the same skillet, add the pearl onions and cook until they are tender and lightly browned. Remove from the pan and set aside.
7. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
8. Add the cooked bacon and pearl onions to the pie crust. Pour the egg mixture over the top.
9. Sprinkle the grated Gruyere cheese over the top of the quiche.
10. Bake for 35-40 minutes until the quiche is set and the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 32g
Carbohydrates: 16g
Protein: 14g
Sodium: 510mg
Sugar: 2g
Substitutions for ingredients:
- Instead of pearl onions, you can use diced onions or shallots.
- Instead of Gruyere cheese, you can use Swiss cheese or cheddar cheese.
Variations:
- Add chopped spinach or kale for a vegetarian option.
- Use ham or sausage instead of bacon.
- Add sliced mushrooms for an earthy flavor.
Tips and Tricks:
- To make the pie crust from scratch, use 1 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 cup of unsalted butter, and 3-4 tablespoons of ice water. Mix the flour and salt in a bowl, cut in the butter until it resembles coarse crumbs, and add the ice water until the dough comes together. Roll out and proceed with the recipe.
- To make the quiche ahead of time, prepare the crust and filling separately and store in the refrigerator until ready to bake.
- Let the quiche cool for 10-15 minutes before slicing and serving.
Storage Instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the quiche in the oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the quiche is not setting, bake for an additional 5-10 minutes until the center is firm.
Food Safety Advice:
- Make sure to cook the bacon and pearl onions thoroughly before adding them to the quiche.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food History:
Quiche originated in France and was traditionally made with eggs, cream, and cheese baked in a pastry crust. It became popular in the United States in the 1970s and has since become a classic brunch dish.
Flavor Profiles:
The quiche has a savory and slightly sweet flavor from the pearl onions and nutmeg. The bacon adds a smoky and salty flavor, while the Gruyere cheese adds a nutty and creamy flavor.
Serving Suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, or lunch.
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