Bacon & Cheese Quiche Lorraine | Whole Green Love

15 Dec

I decided to make a quiche for a breakfast date with a friend this past Saturday morning and had fun sifting through recipes to mix and match for my quiche creation.  I opted for something a little more traditional and chose to go with a Quiche Lorriane. I mean, come on…you can’t go wrong with cream, bacon, and cheese, right?

This recipe takes a little prep work but it’s great for a day when you have stuff to get done around the house at the same time. In between steps you can multi-task…if that’s your thing.

Bacon & Cheese Quiche Lorraine

Crust:

1 ¾ c. flour

12 tbsp. unsalted butter, cut into small cubes and chilled

1 tsp. sea salt

1 egg

2 tbsp. ice water

Filling:

3 eggs

1 c. cream

1 c. gruyere cheese, grated

5 slices of bacon, cooked and finely chopped

½ tsp. freshly ground nutmeg

1 tbsp. fresh chives, chopped (plus extra for garnish)

Sea salt & black pepper, to taste

Crust preparation:

In a medium bowl mix your flour, salt, and butter. I like using a fork and my fingers to mash the butter into the flour mixture. It will be the right consistently once you have pea sized and smaller butter chunks evenly incorporated. Add your egg and 1 tbsp. at a time of the ice water and knead with your hands. When your dough ball is smooth and well incorporated, roll it into a disk and wrap in wax paper. Chill for 1 hour in your fridge.

Once chilled, heat your oven to 375°F and roll your dough out on a floured surface until you have a circle larger than your tart pan (you can use a pie dish instead). I used a 9 inch tart pan, so my dough was about a 12 inch circle. Gently transfer the dough sheet into your tart pan and press into pan and on the sides. Remove any excess dough. Prick your dough with a fork and line with parchment paper. Fill your pan with baking weights or dried beans and bake for about 20 minutes. Remove your beans and parchment paper and continue cooking for an additional 15 minutes. Remove from oven and set aside. Decrease your oven temperature to 325°F.

Filling preparation:

Whisk together all of the filling ingredients except for the bacon until well incorporated. Take the bacon crumbles and evenly spread them on the cooked tart crust. Gently pour or ladle the egg and cream mixture over the bacon. Carefully return the quiche to the 325° oven and bake for about 30 minutes or until just set. Garnish with chives and serve warm.

This recipe is a little time involved, but its easy and so good. It’s a great dish to serve your family or friends and is perfect for holiday breakfast gatherings. This is a dish you could also make ahead of time, which is what I did and then just rewarm it when you’re ready to serve it.

Saturday morning was a little cloudy, but I went to a friend’s house before the sun came up and we sipped chai tea in their hot tub while we watched the sun/sky lighten on the Tetons. To make it even more fun we watched a couple cow moose nibble on branches just a few yards from us. After we had turned into prunes, we went inside and had a lovely quiche breakfast with fruit and more chai. It was the perfect way to start a Saturday morning. Great company, beautiful surroundings, and good food. It makes me feel very blessed to call this beautiful place home.

Have a great week everyone!

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