Applewood Smoked Bacon Quiche Recipe

Make crust dough

In a medium bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 tsp salt. Add 6 tbsp cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 3 tbsp ice water over the mixture, one tablespoon at a time, tossing gently after each addition until dough just comes together when pressed. Do not overwork.

Form dough into a disk, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Blind bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle and fit into a 9-inch tart or pie pan with 1-inch sides. Trim and crimp edges. Prick bottom lightly with a fork. Chill crust in pan for 10 minutes while oven heats.

Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5–7 minutes more until edges are pale golden. Reduce oven to 350°F (175°C). Brush interior lightly with 1 tbsp melted butter if desired to help seal crust; return to oven 2 minutes. Remove and set aside.

Cook bacon and shallot

While crust chills, cook 6 slices applewood smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain, reserving 1–2 tbsp bacon fat in the skillet. Roughly chop bacon when cool.

Add 1 small minced shallot to the reserved bacon fat and sauté over medium heat until softened and translucent, about 2–3 minutes. If skillet is dry, add 1 tsp butter. Remove from heat and let cool slightly.

Prepare tomato and cheese

Slice 1 Roma tomato into 1/4-inch rounds. Sprinkle lightly with salt and set on paper towel to drain any excess moisture for 5 minutes. Grate 1 cup Gruyère; reserve 1/4 cup for topping.

Make custard

In a mixing bowl, whisk together 4 whole eggs, 1 cup heavy cream, 1/2 cup whole milk, 1 tsp Dijon mustard, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper until smooth and slightly frothy.

Stir the chopped bacon and sautéed shallot into the custard mixture, then fold in 3/4 cup grated Gruyère, reserving the extra 1/4 cup for the top.

Assemble quiche

Brush the pre-baked crust interior lightly with the cooled shallot/bacon fat if desired for extra flavor (use sparingly). Arrange tomato slices in a single layer over the crust, overlapping slightly but not crowding. Pour the egg, bacon, and cheese custard over the tomatoes, allowing mixture to settle. Sprinkle the reserved 1/4 cup grated Gruyère evenly on top.

Place the assembled quiche on a baking sheet to catch any spills. Bake at 350°F (175°C) for 30–35 minutes, until the edges are set and the center jiggles slightly but is not liquid. If top browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let rest on a wire rack for 10–15 minutes to finish setting. The quiche will firm as it cools.

Garnish the quiche with a sprinkle of fresh thyme leaves and place a small thyme sprig in center if desired. Slice into 6 wedges and serve warm or at room temperature.

Store any leftovers covered in refrigerator for up to 3 days. Reheat slices in a 325°F (160°C) oven for 10–12 minutes or until warmed through.