10
Bacon and Swiss Quiche
An American take on the classic French
Quiche Lorraine, we substitute bacon for
the traditional lardons.
Makes 10 to 12 servings
½
recipe Pâte Brisée (recipe follows)
8
ounces thick-cut bacon, diced
1
small shallot, finely chopped
1
cup half & half
4
large eggs
Pinch kosher salt
Pinch freshly ground black pepper
1
cup finely shredded Gruyère cheese
(or another similar Swiss cheese)
1
tablespoon thinly sliced chives
1. Preheat oven to 350°F with one rack in the
lower position and one rack in the middle
position.
2. Roll out the rested pâte brisée dough and
fit it into a 9-inch tart pan with removable
bottom. Prick the bottom and sides of
the dough with the tines of a fork, being
sure to not pierce the dough all the way
through. Line the dough with foil, and
then weigh it down with pie weights (dried
beans or rice work just as well). Place
the tart pan in the lower position of the
preheated oven and bake for 25 minutes,
or until the dough no longer looks wet.
Carefully remove the foil with weights and
then move the shell to the middle rack for an
additional 5 minutes, or until lightly browned.
3. Remove and allow to cool completely
before filling.
4. In a medium to large skillet, cook the diced
bacon until browned and crispy. Remove
and transfer to a paper towel-lined plate
to drain excess oil. Remove all but 1
tablespoon of the bacon grease and then
return the skillet to the stove. Set over
medium-low heat and then add the shallot.
Sauté until softened. Remove and allow to
cool slightly.
5. Put the half & half, eggs, salt, and pepper
into a medium mixing bowl. Mix on Speeds
2 to 3 until completely combined, about 1
minute; you want to be sure there are no
flecks of egg yolk.
6. Place the cooled tart pan onto a rimmed
baking sheet (this will make it easier to
transfer to the oven). Sprinkle the bacon
and shallot evenly on the bottom of the
blind-baked tart shell. Pour the half & half/
egg batter over the bacon and shallot
and then top with the shredded cheese.
Sprinkle the chives on top of the cheese.
7. Carefully place the filled shell on the pan
onto the middle rack of the preheated
oven. Bake until it is just set around the
edges, but still a little jiggly in the center,
about 20 to 22 minutes.
8. Remove and allow to cool slightly before
slicing and serving.
Nutritional information per serving
(based on 12 servings):
Calories 283 (72% from fat) • carb. 8g • pro. 11g
fat 23g • sat. fat 12g • chol. 120mg • sod. 571mg
calc. 76mg • fiber 0g
Pâte Brisée
This versatile dough can be used for
sweet or savory treats.
Makes two 9-inch crusts, 24 servings
2
cups unbleached, all-purpose flour
1
teaspoon kosher salt
16
tablespoons (2 sticks) unsalted
butter, cut into ½-inch cubes and
sitting at room temperature for
15 minutes
¼
cup ice water
1. Put the flour and salt into a large mixing
bowl. Mix on Speed 1 to fully combine,
about 20 seconds. Add the butter and
mix on Speed 1 until the butter has been
worked into the flour and is about the size
of peas.
2. Slowly add the water, about 1 teaspoon at
a time, and mix until the flour is hydrated,
but not wet. The dough will not be fully
together, just shaggy.
3. Turn the dough out onto a clean, lightly
floured surface and knead by hand a few
times to bring it together. Divide into two
pieces and form each into a flat disc. Wrap
in plastic wrap and chill until ready to use,
a minimum of 2 hours, or up to 2 days.*
* As long as it is wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g
fat 7g • sat. fat 5g • chol. 20mg • sod. 95mg
calc. 0mg • fiber 0g
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6/15/20 4:38 PM
6/15/20 4:38 PM
