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Ingredients
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Crust
Filling
Salad (served alongside)
Method
Crust
- 1
Make dough
In a medium bowl whisk together flour and 1 tsp salt. Using a pastry cutter or fingertips, cut the cold cubed butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces (about 6–8 short pulses if using food processor).
- 2
Add water and chill
Sprinkle ice water 1 tablespoon at a time over the flour-butter mixture, tossing gently after each addition, until dough just comes together when pressed (you may not need all water). Form dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.
- 3
Blind bake crust
Preheat oven to 400°F (200°C). On a lightly floured surface roll chilled dough to a 12-inch circle and fit into a 9-inch (23 cm) tart or pie pan with a removable bottom. Trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 6–8 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).
Filling
- 4
Cook bacon and aromatics
While crust chills, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towels to drain, then chop into 1/2-inch pieces. Pour off all but 1 tablespoon bacon fat. Add 1 tablespoon butter to skillet over medium heat and sauté chopped onion until soft and translucent, 4–5 minutes. Remove from heat to cool slightly.
- 5
Prepare custard
In a mixing bowl whisk together 4 whole eggs, heavy cream, and milk until smooth. Stir in grated Gruyère, chopped bacon, sautéed onion, 1/2 tsp salt, 1/2 tsp freshly ground pepper, and a pinch (1/8 tsp) nutmeg. Stir in chopped parsley if using.
- 6
Assemble and bake
Place the pre-baked crust on a baking sheet. Pour the filling mixture into the warm crust, distributing solids evenly. Bake at 350°F (175°C) for 30–35 minutes, or until the custard is set but still slightly wobbly in the center and a knife inserted near center comes out clean. If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
- 7
Rest
Remove quiche from oven and cool on a rack for at least 10 minutes before slicing. This helps filling finish setting. Serve warm or at room temperature.
Salad (served alongside)
- 8
Make dressing
In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper until emulsified.
- 9
Toss salad
In a large bowl combine mixed greens and halved cherry tomatoes. Drizzle dressing over salad and toss gently to coat just before serving alongside warm quiche.
