I think that often times when people think of quiche they are actually thinking of this specific quiche. It’s sort of the “quiche of quiches” if you know what I mean. It’s also, when done right, the best quiche in my opinion. But, then again, it has bacon in it so that biases me pretty substantially in it’s favor.
A few years ago at Christmas I was bringing quiche to our family brunch. I offered to bring a quiche Lorraine and was waved off by folks who derided it for having too much fat. I brought the spinach and feta quiche that was requested, but I brought this one too. They had both disappeared by the time the meal was over.
I think it’s appeal is pretty simple. It’s really just a fancified bacon egg and cheese sandwich. You can use 2% milk instead of whole milk or cream to cut down on the fat and use Monterrey jack cheese that’s also made with 2% milk. But don’t skimp on the bacon or the Gruyere cheese, because those two items make it what it is.
Coming out of the oven with its cheese bubbling and the bacon scent wafting fragrantly throughout the house… it’s pretty darn hard to wait the requisite 45 minutes it needs to rest out of the oven to set before you serve it. Then again, it’s also awfully hard to wind up with leftovers.
1 ½ cups milk (I use 2%)
1 pinch kosher salt
2 grinds fresh black pepper
1/4 cup scallions, sliced thin
6-8 strips bacon, cooked, drained, and chopped
4 oz. shredded Monterrey jack cheese
4 oz. shredded Gruyere cheese
1 tbsp unbleached all purpose flour
1 pie crust (I sometimes use the roll out ones from the dairy case if I’m in a hurry)
Preheat the oven to 425 degrees
Put 6-8 strips of bacon in a frying pan and cook it until it’s brown and crispy.
After the pie crust is out of the oven reduce the oven temperature to 350 degrees.
Beat eggs, milk, salt, and pepper in a bowl. Mix in the scallions and the cooked chopped bacon.
In a separate bowl mix the cheese and flour together. Once all the cheese is coated with flour add it into the egg mixture.
Pour the mixture into the tart pan and bake for 45-60 minutes. Test for a toothpick to come out clean before taking the quiche out of the oven. (In my oven it’s usually done in about 45 minutes.)
Allow the quiche to rest for an hour at room temperature before serving.
*A note on advanced preparation: The crust doesn’t really like being made in advance, but if you want to get this prepped ahead of time so you can bake it off more quickly right before serving there’s an easy solution… Mix the egg, milk, salt, and pepper and put it in a plastic lidded container in the fridge. Then put the scallions and the bacon (cooked, drained, and chopped) into a sandwich bag with a zipper top. Then put the shredded cheese and four in another zippered sandwich bag. The day you want to serve it you can blind bake the crust and throw together the component parts in no time.