| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 7 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 7 to 8 servings |
Ingredients
- 1 1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup (1 stick) chilled butter, cut into small pieces
- 2 to 3 tablespoons cold water
- 10 strips bacon
- 4 large eggs
- 1 1/2 cups light cream
- 1/4 teaspoon dried thyme
- 1/8 teaspoon white pepper
- 1/2 cup shredded Gruyere cheese (about 2 ounces)
- 1/2 cup shredded white Cheddar cheese (about 2 ounces)
Instructions
- Preheat oven to 375 degrees F.
- To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool.
- To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon. Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper. Pour into the crust. Sprinkle egg mixture with bacon and cheeses. Bake until golden and custard is set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 554 |
| Total Fat | 47 g |
| Saturated Fat | 24 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 212 mg |
| Sodium | 389 mg |
| Serving Size | 1 of 8 servings |
| Calories | 554 |
| Total Fat | 47 g |
| Saturated Fat | 24 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 212 mg |
| Sodium | 389 mg |
Reviews
Use a different crust and you’re golden
This was my first attempt at making quiche and it’s delicious and very adaptable. I’ve substituted light cream for whipping cream with no issues. The homemade dough is easy (and I am an amateur cook at best) and I find it so much more delicious than store bought, well worth the little effort. The second time I made this recipe, I added broccoli (cut small and boiled 3 min before putting in the quiche). The other change I made was I had to cook mine a lot longer than the recipe calls for. This last try, I cooked at 375 covered for 30 min and then uncovered for 25-30. Absolutely delicious!
We use Pilsberry/PetRitz frozen deep dish pie shells- and if you coat with and egg wash and/or foil edge of crust- obviously you get a more appealing crust edge. That said- my sister is not a cook- but she knocks this out of the park every time! She substituted the 4 cheese fine grated blend years ago and heavy cream is all that’s available locally. Bacon adds enough salt to quiche. Never fails to taste amazing!
My favorite
Very good recipe…i used smokey griere cheese and it turned out extra bacon’y. Going to take it to a “bacon party” tonight! Hopefully everyone else loves it too!
This pie is not burnt. Click on the enlarge button… This recipe is simple and delicous.
I found this recipe because it said double – what I am looking for is a recipe for deep dish quiche. I figure I’ll need at least 8 eggs. Does anyone know of a recipe? I guess I could double a standard recipe – just hope it turns out good for company.
Wow, so many comments. I came on the site specifically to get this recipe which I have made many times in the last few years and it is fantastic. Every time I make it, it gets rave reviews…even with a store bought crust. I see what you mean about the picture, but I’d be cautious in your comments. I think the person who was on the episode was a home cook, not a professional chef, and on the episode, the quiche was beautiful. I don’t know how this picture got here, but I’m sure the woman who shared this recipe is mortified at the erroneous pic and the negative comments.
This recipe is a classic quiche recipe. I found it simple to make and delicious. My problem, is the folks that found it necessary to post, even though they didn’t try the recipe, and, based on the picture used. Funnily enough, the picture caught my eye, and I wanted to see if I could make the quiche better than the picture. I did, it was great, and I’ll use it again. So, if you want to try a good recipe, try this one and ignore the people who posted, giving this recipe a bad rating, without even trying it.
I have to be honest, I have not made this particular recipe….but c’mon people — the double double quiche quiche is burnt burnt! How did that picture get on there? Uh, I’m not thinking I wanna try this one….