Ingredients with Measurements:
- 1 pie crust
- 6 slices of bacon, diced
- 1 onion, diced
- 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 Reblochon cheese
Special equipment needed:
- 9-inch pie dish
- frying pan
- mixing bowl
- whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a frying pan, cook the bacon over medium heat until crispy. Remove from the pan and set aside.
4. In the same pan, sauté the onion until translucent. Remove from the heat and set aside.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
6. Add the cooked bacon and onion to the egg mixture and stir to combine.
7. Pour the mixture into the pie crust.
8. Sprinkle the grated Reblochon cheese on top.
9. Bake for 35-40 minutes, or until the quiche is set and golden brown.
10. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 415
Fat per serving: 35g
Carbohydrates per serving: 14g
Protein per serving: 13g
Substitutions for ingredients:
- Pie crust: You can use a store-bought crust or make your own from scratch.
- Bacon: You can use pancetta or ham instead of bacon.
- Onion: You can use shallots or leeks instead of onion.
- Reblochon cheese: You can use Brie or Camembert cheese instead of Reblochon.
Variations:
- Vegetarian: Omit the bacon and add sautéed mushrooms or spinach instead.
- Gluten-free: Use a gluten-free pie crust.
- Crustless: Omit the pie crust and pour the egg mixture directly into the pie dish.
Tips and tricks:
- To prevent the crust from getting soggy, you can blind bake it before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes.
- If the quiche is browning too quickly, cover it loosely with foil.
- Let the quiche cool for a few minutes before slicing to allow it to set.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with a garnish of fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve the quiche with a green salad or roasted vegetables.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the quiche is not setting, it may need to bake for a few more minutes.
- If the crust is burning, cover it loosely with foil.
- If the quiche is too watery, it may have too much liquid. Try reducing the amount of heavy cream or increasing the number of eggs.
Food safety advice:
Make sure to cook the quiche until it is set and the internal temperature reaches 160°F (71°C) to ensure that it is safe to eat.
Food history:
Quiche originated in France and is a popular dish in French cuisine. It is typically made with a pastry crust and a filling of eggs, cream, and cheese, along with various other ingredients such as bacon, vegetables, or seafood.
Flavor profiles:
The Reblochon and bacon quiche is rich and savory, with a creamy filling and a crispy crust. The Reblochon cheese adds a nutty and slightly sweet flavor to the dish.
Serving suggestions:
Serve the quiche as a main course for brunch, lunch, or dinner. It pairs well with a green salad or roasted vegetables.
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Region: French